Easy 4 ingredient taramosalata

This easy taramosalata recipe uses only four ingredients and it is light and fluffy. All you need is the tarama, some onion, lemon juice and a light flavoured oil. The taramosalata comes together in approximately 5 minutes.

Most taramosalata recipes contain either potato, like the taramosalata my parents make, or bread. Both of these versions are very delicious. There are so many delicious and versatile Greek dips – there is something for every taste, and every occasion. Be sure to add this easy taramosalata recipe to you collection!

Why this recipe works

Once you get the hang of making this taramosalata you will find yourself making it almost every week. It comes together really easily – almost like magic!

Since this recipe only uses 4 simple ingredients, it is also very quick. You don’t have to boil potatoes, the way you would with some recipes, or soak bread, the way you would with others. Here you just combine everything in a jar and use your immersion blender to whip it up into perfection.

Key ingredients

Tarama You can use either white or pink tarama. Tarama is made of the fish eggs of carp. It has a salty and very distinct flavour.

Lemon juice Freshly squeezed lemon juice is ideal here.

Onion Use a yellow onion that is peeled and diced up.

Canola oil This mild flavoured oil is preferred for this recipe as it does not overpower the flavour of the tarama.

How to make it

Step 1
Begin by placing the tarama, onion and lemon juice in a narrow container (See Helpful hints below). Let sit for about 5 minutes, allowing the onion and tarama to soften a bit.

Step 2
Place the immersion blender inside the container and push it all the way to the bottom; hold it firmly over the ingredients. Turn the blender on high and don’t move it for about 10-15 seconds. You will start to see the ingredients combining.

Step 3
Start to pour in the oil. As you begin to pour in the oil, keep the blender on but do not move it until you see the ingredients starting to emulsify. Try to avoid moving the blender at first. As you continue to slowly pour in the oil, and you see the emulsification beginning, you can slowly start moving the blender up and down to combine the ingredients. Keep adding the oil and blending and moving the stick up and down, until the taramosalata achieves a light and fluffy consistency. This should take about 5 minutes. During this time, you will need to occasionally scrape the blades of your immersion blender clean so that it continues to work efficiently.

Helpful hints

Use the right container

I use a 750 ml mason jar to make the taramosalata. The opening or rim of the container you choose should be only a little wider than the width of the immersion blender. If you still have the container that came with your immersion blender, you can use that.

If you keep reading you will see that this recipe is actually from my neighbour, Iraklis. When Iraklis made this taramosalata he would use a blender. Try as I did to recreate his recipe and technique, it never turned out well. With the immersion blender however, it is perfection every time!

Turn your immersion blender on High speed

If your immersion blender has speed settings, make sure to turn it on high right from the start. Begin blending on the highest setting to emulsify the tarama and the oil.

Be patient

The key here is not to rush the process! Pour the oil slowly, a bit at a time and avoid moving the blender at first. Then as you continue to add oil, and you see the ingredients start to emulsify you can slowly start moving the blender up and down to combine the ingredients, keep adding in the oil and blending until all of the oil is fully combined. The result is taramosalata that is as fluffy as a cloud.  

The story behind this recipe

Have you ever eaten a cloud? I have, and it was pink! This was what I thought when I first tried Kyrio Iraklis’ incredible and easy 4 ingredient taramosalata.

Iraklis and his lovely wife Bessy have been my neighbours for 18 years. Our backyards are separated by a fence, which in the summer helps support Iraklis’ cucumber and tomato plants. As far as neighbours go, you could hardly ask for anyone better. It is always comforting to know that the people living right next door are good, honest, and kind. If they can also cook, well, that’s a bonus!

Iraklis owned and worked in restaurants his entire life; no surprise then that the man knew how to cook! He spent his retirement cooking for pleasure and feeding those he cared about. Being Greek, it’s also no surprise that he rather regularly rang my doorbell bearing gifts. Sometimes it was fruit from Jean Talon Market, where, in retirement, he worked during the summer. Other times it was a platter of desserts, like baklava or koulourakia that he had baked. When his garden was in harvest he offered tomatoes, zucchinis and green beans. And then one day, when he knew that my entire family would be gathering for dinner, he shared a container of his easy, 4 ingredient taramosalata. All of us agreed, we had never tasted anything like it!

I feel so privileged and blessed to have this recipe to share with all of you. When Iraklis made it with me, knowing that it would appear on Mia Kouppa, he was thrilled. He was generous with his time, experience and skill on that day, as he always was.

Nov. 15, 2023: In loving memory of my dearest neighbour, and friend, Iraklis. I’m really going to miss you, and our daily chats. Rest in Peace.

Iraklis has a classic (also known as they don’t make them like the used to) Osterizer brand blender. His blender has a Stir option. If your blender has this option as well, then you can use it. Otherwise, set your blender speed to medium or even better, use an immersion or stick blender!

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Related recipes

Looking for more Greek spreads and dips? Check these out:

Eggplant dip (Μελιτζανοσαλάτα) The classic Greek eggplant dip – so good!

Tzatziki (Τζατζίκι) Everyone loves this traditional garlic yogourt dip!

Tyrokafteri (Τυροκαυτερή) A spicy feta spread that packs a lot of flavour, and the right amount of heat.

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Thanks for sharing!