Description
Skordalia is a cold, oil‑in‑water emulsion of ground nuts and garlic, used as a creamy sauce for fish and vegetables.
Technical
The emulsion is stabilized by the high viscosity of the nut paste and the interfacial activity of garlic allicin, which acts as a non‑ionic surfactant. Gentle blending at ambient temperature preserves allicin and prevents denaturation, while a small acidic component lowers pH to ~4.5, increasing ionic strength and reducing interfacial tension. The result is a stable, non‑ionic emulsion without heat.
Science
Primary Reaction
Emulsion formation via interfacial adsorption of allicin and nut proteins
Sensory Profile
Aroma ()
pungent garlictoasted walnutolive oil richnessearthy potatobright lemon zest
Origin & History
Civilization
Ancient Greeks
Era