Recipe: Garlic sauce guess

Vicki - I have never eaten at these restaurants, so I'm going out on a limb. Since the restaurant's name sounds like it might be Greek, I am guessing it might be a Skordalia type sauce, which is a garlic sauce made with either a bread and almond base OR a potato base (and there are a MILLION variations!). I found several recipes for you and I'll post them below. Fortunately, the ingredients are cheap so you can try a few of these and see if they are close, and then monkey with them to get it just right. I hope this helps you out. Let us know if how you do!

Skordalia recipe
4-6 cloves of garlic
8 slices of bread, no crust
1 cup of olive oil
1/2 cup of almonds or pignoli nuts
3 tablespoons of white vinegar
salt and pepper

mince garlic in food processor. break up
bread and add to garlic. mix well. slowly add
the olive oil. add pignoli nuts and mix until
the nuts are no longer whole. now mix in the
vinegar and season with salt and pepper. Skordalia Recipe
6 Potatoes
4 Cloves Garlic
1 Tsp Salt
3/4 Cup Olive Oil
1/4 Cup Lemon Juice

Peel and boil the potatoes until tender.
Drain and mash the potatoes. Using a garlic
press, add garlic cloves to potatoes. Add
salt and mash well. Add olive oil and lemon
juice and process until smooth.

Serve at room temperature.Skordalia
Serving Size : 6

4 medium potatoes
6 garlic cloves -- (or more!)
1/2 cup olive oil
1/3 cup white vinegar -- *
1 pinch salt
*Note - Lemon juice may be substituted for part of the white vinegar.

Peel potatoes, boil then mash. Let cool. In blender or food processor, process the garlic with a bit of the oil until almost paste-like.
Transfer to electric mixer bowl. Add potatoes, beating until mixture resembles a paste. Gradually add remaining olive oil and vinegar/ lemon juice, beating thoroughly until well absorbed. Add salt, taste for seasoning and beat until the sauce is very thick and smooth, adding
more vinegar if necessary. Cover and refrigerate until ready to serve.
From "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books,
New York.Skorthalia

6 garlic cloves
Salt
1 cup mashed potatoes
2 slices stale white bread
1/3 cup olive oil
1 tablespoon lemon juice
1 tablespoon vinegar
Pepper

Pound garlic with 1/2 teaspoon salt in a mortar until smooth. Add mashed potatoes and continue to pound and stir with pestle. Soak bread (crusts removed) in cold water and squeeze dry. Add to
potatoes and garlic, pounding and stirring until smooth. Gradually add olive oil, lemon juice and vinegar, stirring vigorously. When smooth and light, add salt and pepper to taste. Chill in a covered bowl before using. Serve with hot or cold seafood and fried or boiled vegetables.

Variation : Replace bread with 1/2 cup ground almonds or walnuts or use 1 1/2 cups ground almonds or walnuts instead of the potatoes and
bread.
Blender method: Put all ingredients in jar of blender and blend at moderate speed until ingredients are pulverized. Increase speed for a
few seconds until light and smooth. Do not blend too long at high speed for the mixture heats and the oil separates.
Source : The Greek Cookbook - by Tess Mallos