Toum

Method

Place peeled garlic cloves and salt into a food processor and blitz until finely minced into a paste. Begin adding the oil very slowly, one tablespoon at a time, whilst continuously processing. The mixture will emulsify and thicken as the oil is incorporated. Once the sauce becomes thick and creamy, alternate between adding lemon juice and ice cold water in small amounts to maintain the emulsion and achieve a fluffy, spreadable consistency. Continue processing until all oil is incorporated and the toum is pale, creamy and glossy. Transfer to a clean jar and serve at room temperature with grilled chicken, kebabs, or flatbread.