Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Mom's Taramosalata (carp Roe Dip)

  • Yield: About 4 cups


  • One-half yellow onion, peeled
  • One (10-ounce) jar tarama
  • 8 to 10 slices white bread, crusts removed
  • 2 cups vegetable oil
  • 2 cups olive oil
  • One-half cup fresh lemon juice
  • Chopped scallions for garnish


  • In a food processor, process the onion until smooth. Add the tarama and process until well combined. Fill a bowl with water and dip the bread slices, 1 at a time, into water and squeeze any excess water. Add the bread to the tarama mixture, 1 slice at a time, and blend, alternating with additions of the oil, until almost smooth. Add the lemon juice and process 30 seconds. Garnish with scallions and serve.