Greek Garlic Sauce

1. 1

   Cover potatoes with water in 3-quart saucepan and bring to a boil over high heat.

2. 2

   Reduce heat to low and simmer until potatoes are tender, 15 to 20 minutes.

3. 3

   Drain, rinse with cold water and mash thoroughly.

4. 4

   Meanwhile, put garlic and salt in a large wooden bowl and mash with a pestle until a paste.

5. 5

   Gradually add potatoes and mash them with garlic.

6. 6

   If mixture is still hot, let cool 15 minutes, then add egg yolk, if using, and heartily mash in with a wooden spoon.

7. 7

   Alternating olive oil with lemon juice and vinegar, gradually add both to potato mixture, mashing.

8. 8

   Add pepper, and using a fork mix briskly until very smooth.

9. 9

   Mix in more olive oil(or even some water), a little at a time, if sauce is too thick to use as a dip.

10. 10

    Spoon into a container and store, covered, in refrigerator. It will keep for about 1 week.

11. 11

    Bring to room temperature several hours before serving.

12. 12

    Spoon into a bowl and serve with fresh vegetables and/or pita for dipping. Enjoy!

No additional tips available.