Toum (Garlic Sauce)

Ingredients

• Garlic

  Raw

  24 clove or 72g

• Salt

  Table

  1 tsp or 6g

• Egg white

  Raw, fresh eggs

  1 egg white (separated from yolk) or 40g

• Vegetable oil

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

  500g

• Lemon juice

  Raw

  2 lemon yields or 94g

Directions

1. Put the garlic cloves and salt in a blender or food-processor and whizz to a smooth purée. Add the egg white and whizz again until smooth. With the motor running, very slowly pour in the vegetable oil in a constant, steady stream until all the oil is used up and the sauce is the consistency and colour of mayonnaise. Add the lemon juice and keep whizzing until smooth. Taste and add more if necessary. Serve.