Garlic Sauce 'Toum'

Ingredients

• Garlic

  2 cloves raw - Whole Foods Market

  100g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 cup or 448g

• Lemon juice

  Raw

  ⅓ cup or 81g

• Salt

  Table

  1 tsp or 6g

Directions

1. Step 1: Make a garlic paste
2. Peel the garlic and, optionally, remove the 'germ' (green sprout) from each clove's center (which is bitter).I've used several garlic peeling hacks, but at the moment, I'm enjoying just smashing down on the clove with the flat side of a knife and my fist - it's easy and doesn't take much effort.
3. Add the garlic and salt to the food processor (or a bowl if you're using an immersion blender). Process well until you obtain a smooth garlic puree/paste, stopping to scrape down the sides of the jug if necessary.
4. Step 2: Start to add the oil and lemon juice
5. Once you have a puree, it's time to start adding the oil. If you have a steady hand, you can drizzle it in from the measuring jug - otherwise, use a tablespoon measuring spoon.Slowly adding one spoonful at a time, allowing the machine to run throughout this time. Leave plenty of time between each spoonful for it to fully incorporate.
6. After you've added the first few tablespoons of oil, then start to alternate, adding a little oil and then a little lemon juice (around 1 tsp at a time) - while the machine runs.If your food processor starts to get warm, then give it a rest and pause the process. The heat can otherwise cause the toum emulsification to break.Continue to alternate between adding oil and lemon juice slowly (this took me between 7-9 minutes) until the mixture emulsifies and thickens and you have a thick, creamy garlic sauce.
7. I suggest allowing it to marinate and 'set' for at least 2-3 hours in the fridge before using it.
8. Alternative: The Traditional Method
9. When making it with a mortar and pestle, you have to crush the garlic down into a paste, add 1 tsp oil, and mix it until the garlic absorbs it completely. Continue to add oil one tablespoon at a time, mixing until it's absorbed entirely. After you've done this with several spoonfuls of oil, add a few drops of lemon juice in-between spoonfuls of oil.Continue to do this until you have a creamy, thick paste.
10. Source: www.alphafoodie.com/lebanese-garlic-sauce/