Skordalia (A Garlic Sauce-Condiment)

1. Soak bread in water.

2. Squeeze dry between hands.

3. Put in food processor along with garlic, pine nuts or walnuts.

4. Process for 20 seconds.

5. Slowly drop in olive oil and vinegar, alternately, until mixture binds into a thick mayonnaise-like sauce.

6. (you may need slightly more oil and/or vinegar, depending on personal taste).

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Nutrient	Quantity
Total fats	151.3477 g
Protein	95.4321 g
Carbohydrates	443.125 g
Energy	3482.8195 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.4146 g
Water	314.686 g
Aspartic acid	0.5278 g
Calcium, Ca	474.528 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1364 g
Lutein + zeaxanthin	381.2175 g
Fiber, total dietary	19.9748 g
Fatty acids, total saturated 22:0	0.1957 g
Carotene, beta	6.6375 g
Niacin	41.7804 mg
Vitamin A, RAE	0.3375 g
Fatty acids, total trans-polyenoic	0.0167 g
Arginine	0.9285 g
Riboflavin	3.6576 mg
Tocopherol, beta	0.369 mg
Fatty acids, total polyunsaturated 15:0	0.025 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.5632 g
Fatty acids, total saturated 20:1	0.6562 g
Glutamic acid	1.1324 g
Sodium, Na	5028.959 mg
Fatty acids, total saturated 16:1 undifferentiated	1.4528 g
Total lipid (fat)	151.3477 g
Manganese, Mn	8.0976 mg
Fructose	4.277 g
Proline	0.2451 g
Fatty acids, total saturated 16:0	16.3203 g
Fatty acids, total saturated 8:0	0.0083 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	6.5719 g
Sucrose	1.1644 g
Choline, total	90.0525 mg
Fatty acids, total polyunsaturated 18:1 t	0.025 g
Sugars, total	39.9224 g
Serine	0.316 g
Fatty acids, total saturated 10:0	0.0171 g
Fatty acids, total saturated 18:0	3.7292 g
Vitamin B-6	1.1464 mg
Selenium, Se	241.3162 g
Ash	17.5412 g
Fatty acids, total saturated 18:1 undifferentiated	85.8986 g
Pantothenic acid	4.0076 mg
Phenylalanine	0.2098 g
Beta-sitosterol	44.55 mg
Copper, Cu	1.7713 mg
Betaine	0.243 mg
Thiamin	6.0802 mg
Methionine	0.1011 g
Iron, Fe	35.5207 mg
Carbohydrate, by difference	443.125 g
Phosphorus, P	1099.6865 mg
Folate, total	1037.835 g
Tocopherol, gamma	6.9947 mg
Alanine	0.2546 g
Valine	0.2843 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.1191 g
Fatty acids, total saturated 18:2 undifferentiated	28.3609 g
Glycine	0.2692 g
Glucose (dextrose)	3.3596 g
Fatty acids, total saturated 14:0	0.05 g
Zinc, Zn	11.0682 mg
Isoleucine	0.222 g
Maltose	30.858 g
Tocopherol, delta	0.5838 mg
Fatty acids, total saturated 12:0	0.0167 g
Fatty acids, total polyunsaturated	30.0393 g
Tocotrienol, gamma	0.2329 mg
Fatty acids, total polyunsaturated 17:1	0.1433 g
Leucine	0.3899 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0167 g
Vitamin A, IU	19.7475 IU
Folate, DFE	1429.815 g
Tryptophan	0.048 g
Vitamin C, total ascorbic acid	6.035 mg
Phytosterols	238.68 mg
Folic acid	558.78 g
Fatty acids, total polyunsaturated 16:1 c	0.0917 g
Fatty acids, total polyunsaturated 18:1 c	2.8356 g
Fatty acids, total saturated 20:0	0.5578 g
Tocotrienol, beta	4.9206 mg
Campesterol	6.75 mg
Starch	369.3608 g
Tyrosine	0.1864 g
Vitamin K (phylloquinone)	89.3512 g
Fatty acids, total saturated	20.9939 g
Histidine	0.1354 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0259 g
Fatty acids, total monounsaturated	88.1518 g
Threonine	0.1532 g
Folate, food	479.055 g
Fatty acids, total polyunsaturated 17:0	0.0488 g
Fatty acids, total polyunsaturated 24:0	0.0167 g
Vitamin E (alpha-tocopherol)	20.4127 mg
Fatty acids, total trans	0.0417 g
Fatty acids, total trans-monoenoic	0.025 g
Magnesium, Mg	357.2845 mg
Lysine	0.2314 g
Potassium, K	1262.1495 mg
Cystine	0.1092 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic	6 cloves	26.82	5.9508	0.09
Olive oil	0.5 cup	954.72	0	108
Sourdough bread	6 slices	2268.48	432.6792	20.1828
red wine vinegar	2 tablespoons	5.662	0.0805	0
pine nut	0.25 cup	227.1375	4.4145	23.0749