Garlic-Walnut Dipping Sauce

1. Either in a mortar or pestle or in the bowl of a food processor, pulverize the garlic and salt to a paste.

2. Add the walnuts and pound or pulverize until the mixture is mealy.

3. Dampen the bread under the tap and squeeze dry.

4. Add to the bowl and continue pulverizing all together.

5. Drizzle in the olive oil and vinegar, alternating between each, and pound all together until the skordalia is creamy.

6. If it is too thick, add a little water.

7. Serve as a dip, or as an accompaniment to fresh or fried vegetables and various fish.

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Nutrient	Quantity
Total fats	724 g
Energy	6400.16 kCal
Fatty acids, total saturated 18:3 undifferentiated	35.936 g
Fatty acids, total saturated 20:1	0.436 g
Fatty acids, total saturated 16:1 undifferentiated	0.109 g
Total lipid (fat)	724 g
Fatty acids, total saturated 16:0	71.59 g
Choline, total	0.436 mg
Fatty acids, total saturated 18:0	73.52 g
Fatty acids, total saturated 18:1 undifferentiated	227.148 g
Fatty acids, total saturated 18:2 undifferentiated	283.366 g
Fatty acids, total polyunsaturated	318.687 g
Phytosterols	1421.84 mg
Vitamin K (phylloquinone)	16.35 g
Fatty acids, total saturated	145.219 g
Fatty acids, total monounsaturated	227.802 g
Vitamin E (alpha-tocopherol)	38.1355 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic	4 cloves	0	0	0
Extra virgin olive oil	1 cup	0	0	0
Bread	3 cups	5436.6	0	615
walnut	0.5 cup	963.56	0	109
red wine vinegar	2 tablespoons	0	0	0