Toum (Garlic Sauce)

1. 1

   Peel the garlic cloves and slice them in half lengthwise. If there is a green germ in any of the cloves, remove it to prevent the bitter, burning flavor it imparts.

2. 2

   Process the garlic cloves with the salt in the food processor, stopping and scraping down the sides a few times, until the garlic is minced. Add the lemon juice and pulse several times to combine.

3. 3

   With the processor on, begin to drizzle the oil in so slowly that the stream turns to a dribble at times; use the oil drip hole in the top of the processor if yours has one. After 1/4 cup (60 mL) of the oil has been added, slowly pour in a tablespoon (15 mL) of the ice water. Continue slowly drizzling in the oil and slowly adding a tablespoon of ice water after every 1/4 cup (60 mL) of oil until the sauce is thickened and all of the oil has been incorporated. This takes about 7 minutes.

4. 4

   The sauce will be slightly thick, with some body, but still pourable. Store the toum in an airtight container in the refrigerator for several weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.