Toum Garlic Sauce

Peel the garlic cloves for the toum, split each one lengthwise and remove the green sprout in the center. The sprout causes bitterness and breaks the emulsion. Roughly chop the cloves and drop them into a blender or food processor.

Add salt and blend the garlic into the smoothest paste you can. Scrape the mixture down the sides and blend again until the paste is smooth and sticky. Take your time.

With the blender running, add the oil literally drop by drop. The first 60 ml is critical, the emulsion must form before you add more. Always alternate a spoonful of oil with a spoonful of lemon juice.

Once the emulsion holds and the sauce thickens, pour the oil in a thin stream. If it starts to break or look grainy, add a spoonful of ice water and slow down. You will save it.

The finished toum should be snow-white, thick like mayonnaise and slightly airy. Transfer it to a jar, let it cool and keep it in the fridge. After 24 hours the flavor mellows and sweetens.