Skordalia

Name: Skordalia
Ingredients: 1 thick slice day-old bread; 1 12 cups stock or 1 12 cups milk or 1 12 cups water; 2 tablespoons extra virgin oil, plus more if needed; 1 cup walnuts or 1 cup hazelnuts or 1 cup pine nuts or 1 cup blanched almond; 2 garlic cloves, peeled (or to taste); 14 teaspoon cayenne (or too taste. Chile, if using, should not be too hot) or 1 teaspoon ground dried chile (or too taste. Chile, if using, should not be too hot); 1 tablespoon lemon juice, freshly squeezed (or to taste); salt & freshly ground black pepper

8 ingredients

5 steps

Ingredients

1 thick slice day-old bread
1 12 cups stock or 1 12 cups milk or 1 12 cups water
2 tablespoons extra virgin oil, plus more if needed
1 cup walnuts or 1 cup hazelnuts or 1 cup pine nuts or 1 cup blanched almond
2 garlic cloves, peeled (or to taste)
14 teaspoon cayenne (or too taste. Chile, if using, should not be too hot) or 1 teaspoon ground dried chile (or too taste. Chile, if using, should not be too hot)
1 tablespoon lemon juice, freshly squeezed (or to taste)
salt & freshly ground black pepper

Directions

1

Put bread in a bowl and saturate it with some of the liquid.
2

Squeeze bread to drain off excess, then put in food processor with oil, nuts, garlic and cayenne.
3

Process mixture until nuts are ground, then, with machine running, pour in enough of remaining liquid and more olive oil to form a creamy sauce.
4

Add lemon juice and some salt and pepper.
5

Serve immediately or cover and refrigerate for up to 2 days.