To make this sauce work, all the ingredients need to be cold, as does the blender – place the appliance in the freezer for 30 minutes. If the sauce separates remove it from the blender. Add an egg white to the blender and drizzle in the curdled sauce. It will come together like magic.
Servings: 4 or more
- 1/4 cup garlic cloves (6 to 8)
- 1/2 tsp salt
- 2 tsp lemon juice
- 1/3 cup olive oil
- 1 tbsp ice water
Add garlic and salt to cold blender. Purée on highest speed until as smooth as you can make it, scraping down as needed.
Add 1 tsp of lemon juice and then very slowly add the oil, drizzling in drip by drip. As the garlic and oil emulsify, the toum will become very thick. Add ice water to thin out the toum while the blender is running if the mixture is too thick. The result should be similar to a thick pouring cream. Stir in remaining lemon juice.
Toum can be stored covered in the fridge for up to a week. (It’s amazing on everything!)