Toum Sauce (Garlic Sauce)
For a printable PDF version of this recipe, click here
Ingredients
12 garlic cloves, peeled
0.5 teaspoons salt
4 tablespoons fresh lemon juice
1 cup avocado oil
2 tablespoons ice water
Instructions
1.Check your garlic: Cut each 12 garlic cloves, peeled in half. If you see a green sprout in the middle, pull it out with your finger or a small knife. The green sprout tastes bitter, so it's best to remove it.
2.Make a garlic paste: Put the garlic and 0.5 teaspoons salt into a food processor or blender. Turn it on and let it run for about 1 minute, stopping to scrape down the sides, until the garlic looks like a smooth, wet paste.
3.Add oil very slowly (this is the key step): Turn the food processor back on. While it is running, add avocado oil one small drizzle at a time — like a thin, steady thread, not a pour. Going slow lets the garlic and oil blend together into a thick, creamy sauce instead of separating. This should takeabout 7 minutes
4.Add lemon juice as you go: Every minute or so while you're drizzling the oil, pause and pour in a little bit of 4 tablespoons fresh lemon juice. Then go back to slowly drizzling the oil. Repeat until both the oil and lemon juice are all used up.
5.Add the ice water at the end: Once all the oil and lemon juice are in, add the 2 tablespoons ice water. Let the machine run for another 15-20 seconds. This makes the sauce extra light and fluffy, almost like whipped cream.
6.Chill and serve: Scoop the toum into a jar or container with a lid. Put it in the fridge for at least 60 minutes before serving — it will thicken more as it cools.
SERVING SIZE: 8 SERVINGS (ABOUT 2 TBSP EACH)
PREP TIME: 10 MINUTES
COOK TIME: NONE (NO STOVE NEEDED)
TOTAL TIME: 1 HOUR 15 MINUTES (INCLUDES CHILLING)
