Greek Garlic Sauce

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 2 large russet potatoes (peeled and cut into small, 1/2-to-1/4-inch cubes)
• 6 garlic cloves
• 1/2 teaspoon kosher salt
• 1 large egg yolk (optional, but makes a firmer dip) (optional)
• 3/4 cup extra virgin olive oil (plus more if needed)
• 1/4 cup fresh lemon juice
• 3 tablespoons wine vinegar
• fresh ground pepper (to taste)

Recipe

• 1 cover potatoes with water in a 3-quart saucepan and bring to a boil over high heat.
• 2 reduce heat to low and simmer until potatoes are tender, 15 to 20 minutes.
• 3 drain, rinse with cold water and process through a ricer or mash thoroughly.
• 4 meanwhile, put garlic and salt in a large wooden bowl and pound with a pestle until thoroughly mashed.
• 5 gradually add potatoes and pound them with garlic.
• 6 if mixture is still hot, let cool 15 minutes, then add egg yolk, if using, and vigorously mash or beat in with a wooden spoon.
• 7 alternating olive oil with lemon juice and vinegar, gradually add both to potato mixture, vigorously mashing or beating.
• 8 using a fork, add pepper, mixing briskly until very smooth.
• 9 mix in more olive oil, or even some water, a little at a time, if sauce is too thick to use as a dip.
• 10 spoon into a container and store, covered, in refrigerator. it will keep for about 1 week.
• 11 bring to room temperature several hours before serving.
• 12 spoon into a bowl and serve with fresh vegetables and pita for dipping.