Yes, that would work great. I usually add orange juice, and sometimes with a splash of Grand Marnier ...

Stacie, what a great tip. I will do that next time. A big improvement on my tea towel-lined bowl idea (which was pretty good). Okay so here is the upshot: By the time I got around to frying the latkes this afternoon, the bowl looked BLACK. Looked like squid ink latke batter. But guess what! That was just the top thin layer. I was able to scrape almost all of it off, probably losing only about 3 latkes' worth, and stir the last little bit down into the big bowlful without a problem. I still had over 60. So the latkes look okay after all, and they taste fantastic (Jack snuck one and swooned, and although he likes everything, it's hard to get a major reaction out of him.). I'm sure glad I didn't dump them and start over (I doubt I would have anyway). I wonder if I wouldn't even have lost that little bit if I'd put the plastic wrap right down on the batter instead of across the top of the not-quite-full bowl, as it is the exposure to air that is the culprit. If you like ground potatoes instead of shredded for latkes, I can definitely recommend using the grinder over the FP -- just a perfectly even texture, not too fine, not too coarse. I can't believe we ever bothered to make them when we had to use hand graters, both because of the elbow grease and time required and the inevitable knuckle scrapings. Okay, to thank you all for coming to my rescue yet again, here is the method (I just learned it a few years ago; wish I'd always known it) for making latkes ahead and reviving them, for anyone who doesn't already know: Place cooked latkes in a single layer on a double sheet of foil, folded so that you can open the top. Close tightly and freeze flat. When you want to eat them, place foil pack(s) on baking sheet(s) and heat at 425 F for 7 minutes. They crisp right back up. Serve hot with sour cream and applesauce. Mmmmmmmmm!!!!!!!!

Hm... I'm pretty sure that the KA immersion, powerful as it is, would only make a lot of unrewarded cleanup for you. From your description, I think my guess about the separation holds water. How much do you need for a sauce? A tablespoon? If so, you could try scooping out a honkin' spoonful, at least double what you need and put it in the center of a flat dish with a low lip, like a pie plate or the lid of a tin box. Something where you have free access to the center, but edges to hold in the oil. A rimmed dinner plate might work fine. Then take an American style table fork--the kind with flat tines and a curved bottom of the tines (much better than any other tool for this purpose)--and mash the heck out of the techinah, incorporating the oil--not more than its fair share if possible. Just mash and gather and change directions until it's silky and soft and no longer separated. Then measure and put in your sauce. Fresh, unseparated techinah isn't cementlike at all. It's almost liquid and will slide easily down a plate if tilted. Mashing the heck out of it might bring it back and make it work.

Make a "pesto" with basil or parsley and OO. Garlic if you want or add later for different types of recipes. I then freeze them in cupcake or mini muffin tins sprayed with oil. Sometimes you have to let them thaw a bit to get them out of the muffin tins, but just pop them in a zip lock, press out the air and use as needed. Sometimes they need a few more drops of OO to moisten, but I find this works out pretty well. I also do this with buttermilk cause I use it so seldom. One cupcake of buttermilk usually coats 2 pieces of chicken or fish for breading and air frying. I also will pick equal amounts of thyme, basil, chives, sage, oregano. Zip up in my herb zipper (same as a coffee grinder), lay them out on a paper towel for several days, stirring them around 1-2xs per day and store them next to the stove to use on whatever I'm cooking that has no recipe (such as grilling chicken) also on salads.