Toum

Ingredients

• 1 head of garlic, peeled (germ removed if green)

• 1 teaspoon salt

• 1 cup neutral oil (such as canola, sunflower, or grapeseed oil), divided

• 1.5 Tbsp fresh lemon juice, divided

• 1.5 Tbsp ice water, divided

Directions

1. Place the peeled garlic cloves in a small food processor or in a thin container just big enough for an immersion blender, along with the salt. Pulse the garlic until finely minced, scraping down the sides of the bowl as needed.

2. With the food processor running or immersion blender going, add a few drops of the lemon juice. Let that process, and then add a few drops of oil and let that process.

3. Measure the oil into a cup with a spout (if it isnt already in one). Slowly (we're testing your patience!) stream in about ¼ cup of the oil, while the processor or blender is processing the mixture.

4. Add another splash of the lemon juice and continue processing. Add another stream of the oil to blend, about ¼ cup of oil, then alternate with oil and lemon juice.

5. Once the oil and lemon juice has been incorporated, continue processing to incorporate the water. This mixture should be fluffy, similar to mayonnaise.

   Taste and adjust salt and lemon if needed. Once this is made, store in the refrigerator for 3-4 weeks

*Even if you do this process perfectly, toum is easily broken because ingredients become too warm or if ingredients are old. If your sauce is breaking, pause and try adding some ice water. If you can't recover it, you have the option to process an egg with some of the broken emulsion, and then slowly stream in the rest.