Toum
Pure garlic emulsion, fluffy and white, no dairy, just garlic whipped into oil. Intense and unforgettable.
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Ingredients
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Method
Blend the garlic and salt into a paste, scraping down the sides.
With the blender running, drizzle the oil in a THIN stream, alternating with small amounts of lemon and ice water. Slow is everything here.
It'll turn thick and white like mayo. If it breaks, start over with one clove and stream the broken batch back in.
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