Toum Garlic Sauce

Ingredients

• Garlic

  Raw

  8 clove or 24g

• Salt

  Table

  1 tsp or 6g

• Lemon juice

  Raw

  6 tbsp or 90g

• Sunflower oil

  Linoleic (less than 60%)

  1 ¾ cup or 382g

• Ice cubes

  Frozen water

  5 tbsp or 74g

Directions

1. Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).
2. Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)
3. While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you've used about 1/4 cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.
4. Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every 1/4 cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.
5. Recipe by: Suzy Karadsheh (source: https://www.themediterraneandish.com/toum-garlic-sauce-recipe/)