https://www.seriouseats.com/traditional-toum
Garlic, oil, lemon juice and elbow grease.
I removed the germ for this batch, and the result is significantly milder than the batch without the germ removed. But I eyeballed everything and use consistency as my indicator, so it could be the result of more oil, more lemon, etc.
by Exciting_Bed6769
2 Comments
I forgot to mention salt.
Before this batch I also tried roasting half of the garlic, and it turned out thinner, and had an unappealing greenish-grey colour. The sweetness and caramelised flavour of roasted garlic also got muted by the pungency of raw cloves, so overall it was not too good. I think the consistency has something to do with emulsifiers in garlic breaking down under heat, and that’s why most recipes call for additional mayonnaise or yolks.
… order a fucking pizza, it’s 2024!