Greek Garlic Sauce

• 2 large russet potatoes, peeled and cut into 1/2 "- 1/4-inch cubes
• 6 large garlic cloves
• 1/2 teaspoon kosher salt
• 1 egg yolk, makes a firmer dip (optional)
• 3/4 cup extra virgin olive oil, plus more
• extra virgin olive oil, if needed
• 1/4 cup fresh lemon juice
• 3 tablespoons champagne vinegar or 3 tablespoons white wine vinegar
• fresh ground white pepper

1. Cover potatoes with water in 3-quart saucepan and bring to a boil over high heat.
2. Reduce heat to low and simmer until potatoes are tender, 15 to 20 minutes.
3. Drain, rinse with cold water and mash thoroughly.
4. Meanwhile, put garlic and salt in a large wooden bowl and mash with a pestle until a paste.
5. Gradually add potatoes and mash them with garlic.
6. If mixture is still hot, let cool 15 minutes, then add egg yolk, if using, and heartily mash in with a wooden spoon.
7. Alternating olive oil with lemon juice and vinegar, gradually add both to potato mixture, mashing.
8. Add pepper, and using a fork mix briskly until very smooth.
9. Mix in more olive oil(or even some water), a little at a time, if sauce is too thick to use as a dip.
10. Spoon into a container and store, covered, in refrigerator. It will keep for about 1 week.
11. Bring to room temperature several hours before serving.
12. Spoon into a bowl and serve with fresh vegetables and/or pita for dipping. Enjoy!

russet potatoes, garlic, kosher salt, egg yolk, extra virgin olive oil, extra virgin olive oil, lemon juice, champagne vinegar, fresh ground white pepper

Taken from www.food.com/recipe/greek-garlic-sauce-199091 (may not work)