Title: Skorthalia - garlic sauce (greek cookbook)
 Categories: Greek, Sauces
      Yield: 4 servings
 
      6    Garlic cloves
           Salt
      1 c  Mashed potatoes
      2 sl Stale white bread
    1/3 c  Olive oil
      1 tb Lemon juice
      1 tb Vinegar
           Pepper
 
  Pound garlic with 1/2 teaspoon salt in a mortar until smooth.  Add
  mashed potatoes and continue to pound and stir with pestle.  Soak
  bread (crusts removed) in cold water and squeeze dry.  Add to
  potatoes and garlic, pounding and stirring until smooth.  Gradually
  add olive oil, lemon juice and vinegar, stirring vigorously.  When
  smooth and light, add salt and pepper to taste.  Chill in a covered
  bowl before using.
  
  Serve with hot or cold seafoods and fried or boiled vegetables.
  
  Variation: Replace bread with 1/2 cup ground almonds or walnuts, or
  use 1-1/2 cups ground almonds or walnuts instead of the potatoes and
  bread.
  
  Blender method:  Put all ingredients in jar of blender and blend at
  moderate speed until ingredients are pulverised.  Increase speed for
  a few seconds until light and smooth.  Do not blend too long at high
  speed for the mixture heats and the oil separates.