Tarator or Skordalia

• 1 thick slice day-old bread
• About 1 1/2 cups stock, preferably homemade (pages 160163), milk, or water
• 1 cup walnuts
• 3 garlic cloves, peeled
• 1 hot red chile, stemmed and seeded, or 1 teaspoon pure hot chile powder
• 1 tablespoon fresh lemon juice, or to taste
• Salt and black pepper to taste

1. Put the bread in a bowl and saturate it with some of the liquid.
2. Wait a couple of minutes, then put the bread in a food processor with the nuts, garlic, and chile.
3. Process until the walnuts are ground, then, with the machine running, pour in enough liquid to form a creamy sauce.
4. Add the lemon juice, salt, and pepper and serve immediately or cover and refrigerate for up to a couple of days.
5. Omit the chile and garlic.
6. With the nuts, grind 2 ounces fresh horseradish, roughly chopped.
7. (See cautions about horseradish, page 607.)
8. Or finish the sauce with prepared horseradish to taste, at least 1 tablespoon.

bread, stock, walnuts, garlic, hot red chile, lemon juice, salt

Taken from www.epicurious.com/recipes/food/views/tarator-or-skordalia-385948 (may not work)