Garlic Sauce from Nastia

Here is the garlic sauce recipe I promised.

1 ¾ pounds boiling potatoes

6 large garlic cloves, peeled

2 cups 1/2-inch diced French or Italian bread, crust removed

½ cup extra-virgin olive oil

3 tablespoons white wine vinegar

Salt to taste


1. In a large pot, place the potatoes in cold water to cover by several inches and turn the heat to medium. Once the water begins to boil, about 20 minutes, continue to boil until a skewer glides easily through the center of each potato, another 25 to 30 minutes. Peel the potatoes once they are cool enough to handle. Pass the potatoes through a food mill or colander

2. Pound the garlic in a mortar until mushy. Add the garlic to the potatoes, mixing well. Soak the bread cubes in a little water until sodden, then squeeze the water out. Pass the bread through the food mill or colander. Blend the bread, potatoes, and garlic together with a fork in a mixing bowl.

3. Slowly pour the olive oil and vinegar in a steady stream as you continue beating with a fork until the mixture has the consistency of a thick mayonnaise. Do not do this in a food processor because the potatoes will become gummy in their over processing. Season with salt and refrigerate until needed.



Tip. add some walnuts also with the potatoes, or dont use any bread, just some walnuts and more potatoes.

Its VERY good with fried fish, beet roots, on toasted bread and with fried zuccini and fried eggplants.