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Skordalia

(Garlic sauce with olive oil and vinegar)

Makes 3 cups

6 cloves garlic
4 medium potatoes boiled and mashed
4 or more large slices of skinless French or Italian bread soaked in water
and squeezed dry
½ cup to ¾ cup good olive oil
½ cup white vinegar
½ cup mashed almonds
Pound the garlic in a mortar with a pestle until mashed. Continue pounding while adding the potatoes, bread and almonds very gradually, beating until the mixture resembles a paste. Slowly add the oil, alternately with the vinegar making sure that each is absorbed. You may now put in a food processor and blend while continuing to add oil and vinegar. If the mixture is lumpy it should be put through a sieve. Add salt to taste.

Place in a glass serving dish and chill. Will keep for 1 week.

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