Toum

Lebanese Garlic Sauce

Ingredients

• 1 cup peeled garlic cloves
• 2 teaspoons salt
• 3 cups olive oil (plain or light)
• ½ cup lemon juice

Method

1. Place peeled garlic cloves into a food processor and add the salt. Process for a minute until the garlic becomes finely minced. Make sure to scrape down the sides of the food processor afterwards.
2. While the food processor is running, slowly add the oil, stopping to scrape down the bowl occasionally. Continue adding oil until the garlic starts looking creamy.
3. Once the garlic looks emulsified, increase the speed of pouring the oil and alternate with the ½ cup of lemon juice until all the oil and lemon juice is incorporated.
4. Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. Makes about 4 cups.
5. The next day, replace the paper towel with an airtight lid and keep in the fridge for up to 3 months.

Recipe adapted from Feel Good Foodie.

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