Instructions: Squeeze most of the water from the bread.

Place it in a liquidizer with the garlic vinegar and salt to taste.

Then blend until smooth.

With the machine still running dribble in the oil.

Add the nuts if they are used and blend briefly.

The sauce should be runny.

Serve garnished with a little paprika if you wish.

In Greek island homes this garlic sauce is indispensable in order to liven up a frugal meal of boiled vegetables fried fish or particularly salt cod or fried vegetables. Skorthalia has been consumed in Greece since ancient times. It also appears all over the Mediterranean under different names such as tarator in Turkey and the middle East the italian agliata and the French aioli although that contains eggs.

Makes about 175g

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