Skorthalia (Garlic Sauce)

      5    Garlic cloves                     1/2 c  Olive oil
    1/4 c  White vinegar                       1 tb Lemon juice
           Salt                                     Freshly ground white pepper
    125 g  Crustless stale white bread       1/2 c  Ground almonds

  Makes: 1 1/2 cups

  Soak halved garlic cloves in vinegar for 10 minutes.  Remove garlic
  to a mortar, add 1/2 teaspoon salt and pound to a paste.  Soak bread
  in cold water and squeeze dry.  Crumble into small particles and
  gradually blend into garlic, adding a little vinegar to smooth the
  mixture.

  When well pounded and smooth, transfer to a bowl if mortar is small.
  Gradually beat in ground almonds and olive oil alternately with
  remaining vinegar.  Beat in lemon juice and add salt to taste.  If
  mixture is very thick, beat in a little more oil or lemon juice,
  depending on flavour balance.  Mixture should be the consistency of
  stiff mayonnaise.

  Turn into a serving bowl and serve with fried fish, squid, fried or
  boiled vegetables or as directed in recipes.

  Food processor or blender method:  Soak garlic as above.  Place all
  ingredients except oil in container and process or blend until smooth.
  Gradually beat in oil.  Adjust seasoning, flavour and consistency as
  above and blend until smooth.  Do not over-beat as mixture could heat
  and curdle.