Skorthalia (Greek Garlic Sauce)

READY IN: 1hr 15mins
Recipe by Maureenie

This is from Jeff Smith, The Frugal Gourmet, 1984. If you serve this at a party, everyone must have some, or some of your guests may be offended! Can use as a sauce for fried calamari or as a spread for crudite, torn pita bread, or crackers. Not for the faint of heart!

Top Review by kzbhansen

This was really good and creamy. I made this as a dipping sauce for my New Years eve Fondue sauce. We dipped beef, chicken, and vegies in this. I think that the Lemon juice was over powering and next time I make it will start off with MUCH less then what the recipe calls for. This is a STRONG Garlic sauce that I LOVE other then thelemon. I will make again but with the above adjustments. THanks for sharing!!!

Ingredients Nutrition


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

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