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Cooked by: Chef / Ethnicity: Greek cuisine / Last Modified: 8/11/2008 / Number of Servings: 1 |
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Directions: Boil potatoes 15 minutes, or till tender. Push potatoes through a ricer or
food mill. (Do not use a food processor, says the original recipe.)
Add the ground almonds, garlic, egg yolk, salt, and pepper. With a wooden
spoon, pound until fairly smooth and well-mixed. Gradually add the vinegar
and lemon juice. Then add the olive oil, pounding constantly, until the
sauce is thick.
Serve with warm pita wedges.
Ingredients:
1 Pound(s) Potatoes, peeled & quartered
3/4 Cup(s) Ground, toasted almonds
6 Cloves garlic, crushed
1 Egg yolk
1/2 Teaspoon(s) White pepper
1/4 Cup(s) Aged red wine vinegar
1 Lemon, juice of
3/4 Cup(s) Extra virgin olive oil |
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