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  Bechamel or White Sauce -- Saltsa Bechamel
  Egg and Lemon Sauce -- Avgholemono
  Fish Roe Salad I -- Taramosalata I
  Fish Roe Salad II -- Taramosalata II
  Garlic Sauce -- Scorthalia
  Tomato Meat Sauce -- Saltsa Tomata Me Kima
  Tomato Sauce -- Saltsa Tomata
   
   
   
   
   

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Garlic Sauce -- Scorthalia
 
Ingredients
6 to 8 cloves Garlic
1 teaspoon Salt
2 cups or 2 mashed potatoes Breadcrumbs
1/2 cup Olive Oil
1/4 cup Vinegar
 
Preparation
Clean and crush garlic with salt in a mortar. Add either the mashed potatoes or the breadcrumbs. Pound well until a smooth paste is obtained. Add olive oil and and vinegar alternately in very small quantities, stirring the sauce with the pestle. Or, mash potatoes in electric mixer, add garlic paste and olive oil with the vinegar very slowly until completely absorbed. Continue to beat until the sauce is stiff enough to hold its shape. Serve with boiled or fried fish, fried aubergines (eggplant) or zucchini (green squash) and with beetroot salad. Serves 6.

With Nuts: Pound with the garlic 1/2 cup blanched and ground almonds or walnuts.

Blender garlic Sauce: In an electric blender, put 3 to 4 cloves of garlic, 1/2 teaspoon salt, 2 or 3 tablespoons wine vinegar, 1 cup soft breadcrumbs, 1/2 cup water and 5 tablespoons olive oil. Blend until garlic sauce is smooth. If the garlic sauce is thin, add 1 or 2 tablespoons dry breadcrumbs.
 


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