Greek Garlic Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 large russet potatoes, peeled and cut into 1/2 "- 1/4-inch cubes
• 6 large garlic cloves
• 1/2 teaspoon kosher salt
• 1 egg yolk, makes a firmer dip (optional)
• 3/4 cup extra virgin olive oil, plus more
• extra virgin olive oil, if needed
• 1/4 cup fresh lemon juice
• 3 tablespoons champagne vinegar or 3 tablespoons wine vinegar
• fresh ground pepper

Recipe

• 1 cover potatoes with water in 3-quart saucepan and bring to a boil over high heat.
• 2 reduce heat to low and simmer until potatoes are tender, 15 to 20 minutes.
• 3 drain, rinse with cold water and mash thoroughly.
• 4 meanwhile, put garlic and salt in a large wooden bowl and mash with a pestle until a paste.
• 5 gradually add potatoes and mash them with garlic.
• 6 if mixture is still hot, let cool 15 minutes, then add egg yolk, if using, and heartily mash in with a wooden spoon.
• 7 alternating olive oil with lemon juice and vinegar, gradually add both to potato mixture, mashing.
• 8 add pepper, and using a fork mix briskly until very smooth.
• 9 mix in more olive oil(or even some water), a little at a time, if sauce is too thick to use as a dip.
• 10 spoon into a container and store, covered, in refrigerator. it will keep for about 1 week.
• 11 bring to room temperature several hours before serving.
• 12 spoon into a bowl and serve with fresh vegetables and/or pita for dipping. enjoy!