Summertime means that Greek food should be tried on a regular basis. This version of garlic sauce is basically (very) garlicky mayonnaise with ground almonds added for body and texture. It makes a good dip, along with the usual suspects, for pitta bread. It is also supposed to work well as an accompaniment for fish and vegetables.


serves: ~ ½ pint
preparation time: 10 mins
cooking time: n/a


  • Yolks of 2 v. large eggs
  • 2 tbs lemon juice
  • 1 tbs white wine vinegar
  • 5 garlic cloves, crushed
  • 8 fl oz olive oil
  • Salt & pepper
  • 3 ozs ground almonds


Put everything except the olive oil and ground almonds into a food processor and blend for 30 seconds. With the food processor running, add the olive oil in a slow, steady stream. The sauce will thicken. If it seems too thick, slacken it off with a little water.

Transfer the sauce into a storage container or serving dish and stir in the ground almonds. It tastes quite lemony at this stage but read on. Refrigerate for a couple of hours before serving. The almonds will thicken the sauce/dip a little more and the lemony flavour will soften.

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