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Garlic-walnut dipping sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)6400.16
Carbohydrates (g)-
Total fats (g)724.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Either in a mortar or pestle or in the bowl of a food processor, pulverize the garlic and salt to a paste. | 2. Add the walnuts and pound or pulverize until the mixture is mealy. | 3. Dampen the bread under the tap and squeeze dry. | 4. Add to the bowl and continue pulverizing all together. | 5. Drizzle in the olive oil and vinegar, alternating between each, and pound all together until the skordalia is creamy. | 6. If it is too thick, add a little water. | 7. Serve as a dip, or as an accompaniment to fresh or fried vegetables and various fish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic 4 -6 cloves 0.0 0.0 0.0 0.0
    walnut 1/2 cup chopped 963.56 0.0 0.0 109.0
    bread 3 cups crumbled 5436.6 0.0 0.0 615.0
    extra virgin olive oil 1 cup - - - -
    red wine vinegar 2 -4 tablespoons 0.0 0.0 0.0 0.0
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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