Toum

Toum
From seriouseats.com

Ingredients

  • 1 c garlic cloves, peeled
  • 3 c vegetable (neutral) oil
  • ¼ c lemon juice
  • ¼ c ice water
  • 2 t Diamond kosher salt

Notes

Helps immensely to refrigerate everything, including the food processor bowl. The oil as well. Also, if it seems RIGHT at 2c or 2.5, stop whenever it looks and tastes right. Worried about the amount of water added and whether it will break it.

Instructions

  1. Step 1

    Remove garlic germ. Place garlic and salt in food processor and pulse until garlic is finely minced.

  2. Step 2

    Add 1 T lemon juice and continue processing until paste forms. Add 1 more T lemon juice and process until smooth and slightly fluffy.

  3. Step 3

    While processor is running, SLOWLY drizzle in ½ c oil in HAIRLINE stream. Then follow with 1 T lemon juice. Repeat with more oil, and 1 T water. Continue alternating oil/juice and oil/water until they've been incorporated. Store in airtight container.

  4. If it breaks

    If emulsion separates, take all except ¼ c out. Add in 1 egg white and process. Once fluffy, slowly add back in the rest of the toum.