Toum (garlic sauce)

By KDHarmon

This Levantine emulsified garlic sauce comes together without any thickeners. For the best flavor, use a very fresh garlic and peel the cloves right before making the sauce.

Ingredients

• 1/2 1/2 20) C garlic cloves (about 20)
• 2-1/2 2-1/2 2-1/2 tsp kosher salt
• 1-1/4 1-1/4 1-1/4 C grapeseed oil, divided
• 2 2 2 Tbl fresh lemon juice, divided

Details

Servings 2

Preparation

Step 1

Combine garlic and salt in food processor and process until very finely chopped, about 10 seconds, stopping to scrape down sides of bowl as needed.

With processor running, drizzle in 5 Tbl oil and process until blended. Add 1 Tbl lemon juice and process until well combined, about 30 seconds, stopping to scrape down sides as needed. With processor running, slowly drizzle in remaining oil in a thin stream and process until fully blended. Add remaining 1 Tbl lemon juice, pulse to combine.

Cover and chill until ready to serve, up to 1 day.

Makes 1.5 cups.