I love making skordalia, but I always struggle to get that ultra-creamy, smooth texture like the ones I’ve had at authentic Greek tavernas. Mine tends to turn out either too thick or a bit grainy.
I usually make it with potatoes, garlic, olive oil, and vinegar, but I’ve heard some people use bread instead of potatoes. Does that make a difference in texture? Also, is there a trick to emulsifying the olive oil properly? I worry that I might be adding it too quickly or at the wrong time.
Would love to hear your best tips and techniques for achieving that silky, luscious consistency. Do you have any family secrets or traditional methods that make a difference?
I usually make it with potatoes, garlic, olive oil, and vinegar, but I’ve heard some people use bread instead of potatoes. Does that make a difference in texture? Also, is there a trick to emulsifying the olive oil properly? I worry that I might be adding it too quickly or at the wrong time.
Would love to hear your best tips and techniques for achieving that silky, luscious consistency. Do you have any family secrets or traditional methods that make a difference?