Skordalia

Name: Skordalia
Yield: makes 2 cups
Ingredients: 3 slices bread (preferably a rustic white bread), soaked in 1 cup ice water, then squeezed dry; 3 tablespoons red wine vinegar; 1/4 cup garlic cloves; Juice of 2 lemons (about 6 tablespoons); 1 teaspoon salt; 2/3 cup blanched almonds; 3/4 cup olive oil

December 14, 2011

Adapted from The Royal Oak Restaurant and Pub. I fell in love with this creamy sauce when I first tasted it back in 1970 at the Royal Oak Pub in New Orleans, owned by Mr. and Mrs. John Newsham. They used to serve it with fried eggplant, and it is one of those texture and flavor combinations that I will never forget: the crisp eggplant nestled into the nutty, garlicky puree (as thick and luscious as butter-cream). Later, when I became a chef, the Newshams were big supporters of my career and even shared with me two of their family recipes, including this one, after Mr. Newsham passed away. I will always be grateful to them for the many food memories, and for their kindness.

Cooks' Note

This sauce will keep in the refrigerator for about a week. In addition to fried eggplant, this sauce is delicious with Seasoned Pita Crisps (p. 89) and Roasted Red or Golden Beet Salad (p. 102).

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