Best Greek Garlic Sauce Recipes

HONEY-ROSEMARY WINGS WITH GREEK YOGURT AND LEMON GARLIC DIPPING SAUCE

Steps:

• For the wings: Heat 3 to 4 inches of oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer. Add the wings in batches and cook until golden brown and cooked through, 13 to 15 minutes.
• For the dipping sauce: Meanwhile, to a bowl, add the Greek yogurt, chives, garlic, lemon juice and celery salt. Stir to combine and taste. Adjust seasoning as needed.
• For the hot wing sauce: In a saute pan over medium-high heat, melt the butter, and then add the honey and warm through until loose and viscous.
• In a large bowl, add the garlic, rosemary, lemon zest and juice and crushed red pepper flakes. Pour the honey-butter into the rosemary mixture.
• As the wings come out of the fryer, toss in the honey-butter sauce. Season to taste. Serve with the Greek yogurt dipping sauce.

BAKED GARLIC BALSAMIC WINGS WITH SPICY AVOCADO GREEK YOGURT DIPPING SAUCE

Steps:

• For the dipping sauce: Combine the yogurt, lime juice, avocado, jalapeno, 3/4 teaspoon salt and 2 tablespoons water in a blender and puree until smooth. Cover and refrigerate until ready to serve.
• For the wings: Preheat the oven to 425 degrees F. Drizzle the garlic heads with 1 tablespoon of the oil and wrap in foil. Bake until golden and soft, about 1 1/2 hours.
• After about a 30 minutes, generously oil 2 rimmed baking sheets. Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the two baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes.
• Squeeze the baked garlic from the heads into a large bowl. Combine the balsamic vinegar, honey, thyme, red pepper flakes, 1/3 cup water and 1 teaspoon salt in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and whisk in the remaining 3 tablespoons oil. Whisk into the bowl with the garlic.
• Transfer the baked wings to the bowl with the glaze and toss to combine. Serve with the dipping sauce and lime wedges.
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"SKORTHALIA" GREEK GARLIC DIP/SAUCE

Steps:

• 1. Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done (easily pierced with a fork). Drain. Sprinkle the potatoes with pepper and mash.
• 2. In the blender bowl of the food processor (or with a hand mixer), purée the potatoes and garlic until well mixed, about 30-45 seconds. Still puréeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (not more than 1/4 cup).
• 3. To prepare by hand Mash potatoes with garlic. Drizzle in the olive oil and vinegar slowly, alternating between them, mashing well. Add pepper. This version may be grainier, but the taste is wonderful!
• 4. Note: Skordalia is a matter of taste. Some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, adjust the quantities of potatoes or bread up a bit. If the taste is not strong enough, increase the garlic.
• 5. Additions In various regions of Greece, walnuts or almonds are added. If you like, add a cup of finely chopped walnuts or almonds to the food processor at the beginning, with the potatoes, and add the juice of a lemon to the liquids. The consistency will still be similar to thick ketchup but granular due to the nuts.

GREEK GARLIC SAUCE

Steps:

• Cover potatoes with water in 3-quart saucepan and bring to a boil over high heat.
• Reduce heat to low and simmer until potatoes are tender, 15 to 20 minutes.
• Drain, rinse with cold water and mash thoroughly.
• Meanwhile, put garlic and salt in a large wooden bowl and mash with a pestle until a paste.
• Gradually add potatoes and mash them with garlic.
• If mixture is still hot, let cool 15 minutes, then add egg yolk, if using, and heartily mash in with a wooden spoon.
• Alternating olive oil with lemon juice and vinegar, gradually add both to potato mixture, mashing.
• Add pepper, and using a fork mix briskly until very smooth.
• Mix in more olive oil(or even some water), a little at a time, if sauce is too thick to use as a dip.
• Spoon into a container and store, covered, in refrigerator. It will keep for about 1 week.
• Bring to room temperature several hours before serving.
• Spoon into a bowl and serve with fresh vegetables and/or pita for dipping. Enjoy!

GREEK PASTA WITH CHICKPEAS AND GARLIC LEMON SAUCE (MAKARONIA ME

Steps:

• Cook garlic in olive oil and butter over medium heat until garlic is golden.
• Add rosemary, stir through, then add broth and cook until liquid is reduced by half.
• Add spinach, and lemon juice.
• Cook over medium heat until the sauce is almost syrupy.
• Add chickpeas and set aside.
• Cook pasta as directed.
• Toss pasta with sauce.
• Season with cayenne, salt and pepper and serve.

GREEK GARLIC SAUCE (SKORTHALIA)

Steps:

• 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.
• Variation: Replace bread with 1/2 cup ground almonds or walnuts, or use 1 1/2 cups of ground almonds or walnuts instead of the potatoes and bread.
• Blender method: Put all ingredients in a blender and blend at moderate speed until ingredients are pulverised. Sure beats all that pounding!
• Increase speed for a few seconds until light and smooth. Do not blend for too long for the mixture heats and the oil separates.

GREEK GARLIC SAUCE DIP (SKORDALIA) SALSA DE AJO GREIGA

Steps:

• Soak the bread in the chicken broth or water. When soft remove the crust if you want. I leave mine on. Squeeze the bread in your palms to remove most of the water. I have a large seive and I put my bread in the sieve and kind of push down gently to squeeze some of the water out
• Put the pre-soaked bread and all the above ingredients in a blender, Beat until all is well incorporated. Some People like to put a scoopfull of mashed potatoes that is optional. Pour into a bowl and garnish with parsley sprig or cilantro or some mint leaves. You can refrigerate until serving time. NOTE: Do not over beat or it will curdle, Serve with carrot sticks, celery sticks, black olives, scallions, green bell pepper rings, and tomato slices, Enjoy

SKORTHALIA - GREEK GARLIC SAUCE

Steps:

• 1. In a mortar and pestle pound the garlic with 1/2 tsp salt, until smooth.
• 2. Add the potatoes and continue to pound and stir with pestle, until smooth.
• 3. Next soak the bread in cold water and squeeze dry. Crusts should be removed.
• 4. Add to the potatoes and garlic, pounding and stirring until smooth.
• 5. Gradually add olive oil, lemon juice and vinegar, stirring vigorously.
• 6. When smooth and light, add salt and pepper to taste.
• 7. Chill in a covered bowl before using.

SKORTHALIA (GREEK GARLIC SAUCE)

Steps:

• Peel and crush garlic.
• Place bread in a mixing bowl with garlic, oil, and vinegar.
• Let soften for one hour.
• Place mixture in a food processor and pulse til smooth.
• Add lemon juice and slowly add the water while the processor is running, so that you have a thick and fluffy sauce.
• Serve immediately.

SHRIMP SATES WITH GREEK GARLIC SAUCE

Steps:

• Chop 2 garlic cloves coarse and in a bowl stir together with shrimp, rosemary, and 2 tablespoons oil. Marinate shrimp, covered and chilled, at least 1 hour and up to 24.
• Prepare grill.
• In a small bowl soak bread in 1/4 cup water 15 minutes and squeeze out excess water.
• Chop remaining 5 garlic cloves fine and in a food processor purée with almonds, bread, and salt to taste until fluffy and very smooth. With motor running add remaining 1/2 cup oil in a slow stream, blending until sauce is emulsified, and blend in lemon juice. Transfer dipping sauce to a small bowl.
• Thread 2 shrimp onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 2 minutes on each side.
• Serve shrimp satés.

GREEK GARLIC SAUCE (SCORDALIA)

Steps:

• Peel potato and boil until tender. Let cool and place in food processor. Cut crust from bread
• Rinse the bread under cold water and squeeze out excess water.
• Place in food processor with potato. Clean garlic cloves and crush with garlic press or side of a knife.
• Add to food processor.
• Add lemon juice, olive oil and vinegar. Process until smooth and creamy.
• Refrigerate. This sauce keeps very well in the refrigerator for one week. Serve with meat, fish or vegetables. This also works as an appetizer with fresh vegetables or crackers.

GREEK GARLIC SAUCE (SCORDALIA)

Steps:

• Peel potato and boil until tender. Let cool and place in food processor. Cut crust from bread.
• Rinse the bread under cold water and squeeze out excess water.
• Place in food processor with potato. Clean garlic cloves and crush with garlic press or side of a knife.
• Add to food processor.
• Add lemon juice, olive oil and vinegar. Process until smooth and creamy about 20 to 30 seconds.
• Refrigerate. This sauce keeps very well in the refrigerator for one week. Serve with meat, fish or vegetables. This also works as an appetizer with fresh vegetables or crackers.