Taramosalata (tarama sauce)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Tarama (cod roe) |
| 8 | slices | White bread, trimmed |
| 1½ | cup | Best olive oil (more if need |
| 2 | Lemons, juiced (or to taste) | |
| 1 | Sm. onion, chopped fine | |
| Parsley, chopped (opt.) | ||
| Chives, chopped (opt.) | ||
Directions
Put the tarama in a mixer or blender. Wet the bread and thoroughly squeeze out the excess water; add to the tarama. Add a little oil, and beat until thoroughly blended. Add onions and continue to mix.
Pour additional oil slowly into the tarama, beating constantly, to make a smooth, cream-colored paste. Add lemon juice, a little at a time, to taste. The consistency and taste of the taramosalata are a matter of individual preference. Some prefer it made with a little more bread; others like more lemon juice, some like less. No matter: the end result is always a tasty, rather thick, versatile diplike sauce. Serve it in a bowl, with crackers or crusty bread, onion slices, etc., to "go with." Or garnish with parsley and olives for a festive platter. Or use as salad dressing.
NOTE: Taramosalata in generally placed on the Greek table at the start of the meal and can be tasted at will throughout the meal.