Skordalia

Skordalia is a thick Greek garlic puree made by pounding garlic with a base of potato, walnuts, almonds or bread soaked in liquid, then emulsifying it with olive oil and vinegar, traditionally in a mortar and pestle, with some versions adding egg as an emulsifier or replacing the vinegar with cod stock and lemon. It descends from an ancient Greek dish called skorothalmi, and its name likely blends the Greek word for garlic, skordo, with the Italian agliata, a garlicky sauce. It is traditionally served with battered fried cod, especially during Lent and on the March 25 national holiday, and also accompanies fried or boiled vegetables.