Toum

Ingredients

• 1 garlic head

• 1 tsp kosher salt

• juice of 1 lemon

• 1 and 3/4 cups grape seed oil or sunflower oil (a neutral tasting oil)

• 4 to 6 tbsp ice water

Method

Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).

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).

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 tbsp of the ice water. Stop to scrape down the sides of the processor bowl.

Keep the processor running and continue to slowly drizzle in the oil, adding a tbsp 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 minutes or so.

Enjoy toum with whatever you want.

Recipe by The Mediterranean Dish