| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Greek, Sauces |
6 |
Servings |
INGREDIENTS
| 4 |
md |
Potatoes |
| 6 |
|
Garlic cloves (or more!) |
| 1/2 |
c |
Olive oil |
| 1/3 |
c |
White vinegar* |
| 1 |
pn |
Salt |
INSTRUCTIONS
*Note-- Lemon juice may be substituted for part of the white vinegar. Peel
potatoes, boil, then mash. Let cool. In blender or food processor, process
the garlic with a bit of the oil til almost paste-like. Transfer to
electric mixer bowl. Add potatoes, beating until mixture resembles a
paste. Gradually add remaining olive oil and vinegar/lemon juice, beating
thoroughly until well absorbed. Add salt, taste for seasoning, and beat
until the sauce is very thick and smooth, adding more vinegar if necessary.
Cover and refrigerate until ready to serve.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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