Skordalia with almonds
Thick garlic sauce for baked vegetables and fish.
15 min · 8 servings
Per serving
Approximately 241 kcal Protein: 4.3 g Fat: 22.7 g Carbohydrates: 7.0 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Almonds, Wheat/Gluten
The finished ingredients may contain additional milk protein, egg, soy, wheat and nuts, depending on the recipe. If you have an allergy, do not use an ingredient with an unknown composition.
NHS: food allergyIngredients
- 140 g - Raw almonds, peeled kernels
- 40 g - Fresh bread crumbs
- 18 g – Garlic
- 110 g – Olive oil
- 50 g - Wine vinegar
- 2 g - Salt
How to cook
- Dry the almonds in a dry frying pan and cool.
- Grind the kernels, bread, garlic and salt in a food processor.
- Add the vinegar, then gradually the oil, whisking until the sauce becomes thick. Serve in small portions.
Products for the recipe
- Almonds raw — 140 g for 8 servings: raw almonds, peeled kernels.
Vostok Food's own summary: volumetric measures are converted to grams, the lower range of oil is selected.
Source: Joyce Goldstein — Greek Skordalia, Harvard The Nutrition Source · Author's source; Vostok Food's own statement