Taramasalata

Instructions

1. Prepare the bread
   Soak the bread in cold water for 5 minutes. Squeeze out all excess water with your hands until the bread is just damp.
2. Blend the base ingredients
   In a food processor, combine the tarama, soaked bread, grated onion, and garlic (if using). Pulse until smooth and well combined.
3. Add acid components
   With the food processor running, add the lemon juice and white wine vinegar, continuing to blend until fully incorporated.
4. Emulsify with olive oil
   With the machine still running, slowly drizzle in the olive oil in a thin stream, similar to making mayonnaise. This creates a smooth emulsion and lightens the color of the dip.
5. Adjust consistency
   If the mixture is too thick, add 1-2 tablespoons of cold water while processing. The consistency should be smooth and creamy, but firm enough to hold its shape.
6. Rest and chill
   Transfer the taramasalata to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour to allow the flavors to develop.
7. Serve
   Before serving, drizzle with a little extra olive oil and garnish with black olives and chopped fresh herbs. Serve with warm pita bread, crudités, or crackers.