Toum
1 portions
10mA rich and creamy garlic sauce of Levantine origin, similar to an aioli, but without egg.
What you will need
4 Garlic Cloves
1/4 tsp Salt
1/2 Lemon
1 Tbsp Ice Water
1 cup Grapeseed Oil
(Nutritional facts 724 calories, 80.24 g fat, 3.65 g carbohydrates, 0.29 g protein, undefined mg cholesterol, 239 mg sodium)How to cook
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Peel the garlic cloves and remove the tough part at the stem side.
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Place the peeled garlic cloves in a blender or a small food processor.
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Add the salt.
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Squeeze in the juice of half a lemon. Watch out for seeds.
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Pulse to chop the garlic cloves to a chunky paste.
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Add the ice water and continue chopping, stopping several times to scrape down the edges of the blender, until the garlic is finely chopped.
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With the blender running, drizzle in the oil in a thin stream.
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Stop to scrape down the sides and give it a few more pulses to blend to a smooth purée. Use a spoon to get a taste. Add salt and pepper if needed.
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