How To Make Toum (Garlic Sauce)

Here we go! This is something that I don't think I've ever seen on here so I thought I'd share.

What you'll need:
3 heads of garlic, peeled and the root removed.
1+ cups of oil (We used vegetable oil this time, have used olive oil before and it dominated the flavor too much, canola oil is probably good too).
3 lemons juiced
A pinch of salt
A food processor

First step, the tedious process of peeling and de-rooting all of the garlic. Toss all of the garlic cloves into the food processor, but NOT the oil and lemon juice!

At the same time, have your sous chef juice the lemons and measure out a cup of oil.

Once all the garlic is peeled, crank up the processor and mince.

After the initial mincing, alternate adding the oil and the lemon juice SLOWLY, just a teaspoon or so at a time. (Can't emphasize the SLOWLY enough, adding too fast and the mixture won't create an emulsion, which is what we are going for).

Keep alternating adding the oil and lemon juice letting the mixture blend together fully before adding the next round. It's a bit of a long process but it gives great results.

After the mixture can't take any more oil and/or juice, you're done, and this is probably later than you think, the garlic can really handle a lot of oil. Add a pinch of salt if you'd like at the end.

Once you're done and you have a fluffy sauce or paste, it's best to loosely cover overnight in the fridge. We do a paper towel over the food processor bowl. It's edible right away, but it'll be spicy/HOT. The garlic spice mellows out a lot in a few days, and the sauce can last a long time transferred to a jar in the fridge.