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Epicurious

Tarator or Skordalia

A wonderful all-purpose sauce and mayonnaise substitute; use it for grilled meats, steamed vegetables, even chicken salad. For a milder sauce, reduce the garlic to one clove and substitute paprika for the chile. And there are lots of options for the liquid; the flavors of the other ingredients are so strong that it doesn’t matter all that much. Many cooks simply use a bit of olive oil and some water. Others use hazelnuts, pine nuts, or blanched almonds in place of walnuts; all are good. Be sure to see Chicken with Walnut Sauce (page 278).

Recipe information

  • Yield

    makes about 2 cups

Ingredients

1 thick slice day-old bread
About 1 1/2 cups stock, preferably homemade (pages 160–163), milk, or water
1 cup walnuts
3 garlic cloves, peeled
1 hot red chile, stemmed and seeded, or 1 teaspoon pure hot chile powder
1 tablespoon fresh lemon juice, or to taste
Salt and black pepper to taste

Preparation

  1. Step 1

    Put the bread in a bowl and saturate it with some of the liquid. Wait a couple of minutes, then put the bread in a food processor with the nuts, garlic, and chile. Process until the walnuts are ground, then, with the machine running, pour in enough liquid to form a creamy sauce.

    Step 2

    Add the lemon juice, salt, and pepper and serve immediately or cover and refrigerate for up to a couple of days.

  2. French Walnut Sauce

    Step 3

    Omit the chile and garlic. With the nuts, grind 2 ounces fresh horseradish, roughly chopped. (See cautions about horseradish, page 607.) Or finish the sauce with prepared horseradish to taste, at least 1 tablespoon.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsSauceSpreadsGreekEuropeanWalnutNutChileVegetableStarterDinnerDairy FreeVeganVegetarianQuickEasyMake AheadNo-CookFood ProcessorCookbooks
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