FreeSaucesOtherMiddle Eastern
Toum
Pure garlic emulsion, fluffy and white, no dairy, just garlic whipped into oil. Intense and unforgettable.
15 minServes 24
Ingredients
24servings
- 1 cuppeeled garlic cloves
- 1 tspsalt
- 3 cupneutral oil
- 0.3 cuplemon juice
- 0.3 cupice water
Method
1.Paste
Blend the garlic and salt into a paste, scraping down the sides.
2.Emulsify
With the blender running, drizzle the oil in a THIN stream, alternating with small amounts of lemon and ice water. Slow is everything here.
3.Rescue
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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