Toum (Lebanese Garlic Sauce)
A bold, creamy, egg-free garlic sauce perfect for grilled meats, kebabs, veggies, or as a mayo alternative. Keeps up to 1 month in the fridge.
Ingredients:
• 1 cup garlic cloves
• 1 tsp salt
• ¼ cup fresh lemon juice
• ¼ cup ice water
• 3 cups neutral oil
Method:
1. In a food processor, pulse garlic and salt until finely minced.
2. Add 1 tbsp lemon juice, blend into a paste. Add another tbsp lemon juice and blend until fluffy.
3. With processor running, drizzle in ½ cup oil slowly, then 1 tbsp lemon juice.
4. Repeat, alternating ½ cup oil and 1 tbsp water, until all oil and water are used.
5. Store in an airtight container in the fridge for up to 1 month.
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