Garlic Sauce! (3 ingredients)

Now, for the uninitiated, "Toum" is a staple in Lebanese cuisine and a testament to the wonder that is garlic. However, this isn’t just a garlic sauce – oh no, my friends. It’s a cloud-like, fluffy symphony of four simple, yet mighty ingredients: garlic, grapeseed oil, lemon juice, and water.

So why does this recipe work? Well, it’s all about the process of emulsion, where oil and water, two elements that are about as compatible as cats and water, come together in a surprisingly delightful concoction. It’s a game of patience and precision, as you slowly drizzle in the oil while blending, creating an airy, creamy dream. The result? A velvety garlic sauce that packs a wallop of flavor, perfect for slathering on kebabs, dipping fries, or enhancing any dish that needs a garlic godfather's touch. Sorry Dracula, this one isn’t for you. 🤘🏼 Adam

Yield: 2 cups

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Lebanese Garlic Sauce (Toum)

Cook time: 15 MinTotal time: 15 Min

Ingredients

• 1/2 cup Garlic Cloves
• 1.5 cups Nuetral Oil (Grapeseed, Canola, Avocado, etc.)
• 2 Tbsp Lemon Juice
• 2 Tbsp Water, cold
• Kosher Salt, to taste

Instructions

1. Add your garlic to a food processor along with a generous pinch of salt. Pulse until you have a well-minced mixture.
2. Slowly begin to add the neutral oil into the food processor while it's running. Go slow - you want a thin, steady stream of oil.
3. After adding about half of the oil, add the lemon juice and water then continue with the remaining oil, always maintaining that slow pour. This process creates a light, creamy texture that is the hallmark of a good "Toum".
4. Once all the ingredients are combined and you've achieved a fluffy, cloud-like consistency, taste your "Toum". Add additional salt if necessary.