Taramosalata

• 4 cups corn oil
• 1/2 yellow onion, coarsely chopped
• 1 13 pounds (about 2) Idaho potatoes, boiled, peeled, cooled and chopped
• 1 1/2 cups blanched, sliced almonds
• 1 cup (8 ounces) tarama (carp roe caviar)
• 1 1/4 cups lemon juice
• 1/2 cup olive oil
• 1 cup seltzer, or as needed

1. Have ready a stand mixer fitted with a grinding attachment.
2. (You may use a ricer or grater, but the results will not be the same).
3. Coat your mixing bowl with a small amount of corn oil.
4. Pass the onion, potatoes and almonds through the grinder and into the bowl.
5. Fold in the tarama.
6. Remove the meat grinder and fit the mixer with the paddle (or use a wooden spoon).
7. With the mixer on medium, add the lemon juice and then the remaining corn oil in a slow and steady stream.
8. Slowly add the olive oil, mixing constantly.
9. Add the seltzer a few tablespoons at a time.
10. It should have the consistency of a light and airy mousse.
11. Refrigerate for at least one hour before serving.

corn oil, yellow onion, potatoes, blanched, lemon juice, olive oil, seltzer

Taken from cooking.nytimes.com/recipes/9706 (may not work)