New This Month

Skordalia Sauce

This Greek sauce is traditionally made with pureed potatoes; our lighter version leaves them out.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, July 2003


  • 2 1/2 ounces (1/2 cup) blanched almonds
  • 3 garlic cloves
  • 1 slice hearty white bread, crust removed, bread torn into small pieces
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice, (about 1 1/2 lemons)
  • Coarse salt and freshly ground pepper


  1. In a food processor, pulse almonds, garlic, and bread until the almonds are finely ground. With machine running, pour in oil, then lemon juice and 6 tablespoons water. Season with salt and pepper.

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