Skordalia Is for Garlic Lovers
Most countries along the Mediterranean enjoy a robust garlic sauce as part of their cuisine. The French and Spanish have aioli and allioli, respectively; the Lebanese have toum; and the Turks, tarator. But of all the great garlic sauces throughout Western cultures, the Greek contribution to this lineup, skordalia, might be the most versatile.
It’s cobbled together from the simplest of ingredients: Start with a starchy base of riced boiled potatoes or day-old bread soaked in liquid (ground nuts are sometimes added, too). Add fresh lemon juice (or wine vinegar) and a liberal amount
