Lebanese Garlic Sauce (Toum)

🥘 Ingredients

• garlic 1 cup
• salt 2 tsp
• neutral oil 3 cups
• lemon juice ½

1. 1

   Slice the garlic cloves in half lengthwise and remove any green sprouts.
2. 2

   Transfer the sliced garlic cloves into a food processor and add the kosher salt to the garlic cloves. Process for 1 minute until the garlic becomes finely minced. Make sure to scrape down the sides of the food processor afterwards.
3. 3

   While the food processor is running, slowly pour one to two tablespoons of neutral oil , then stop and scrape down the bowl. Continue adding another tablespoon or two until the garlic starts looking creamy.
4. 4

   Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the 1/2 cup of lemon juice until all the oil and lemon juice is incorporated. This will take about 15 minutes to complete.
5. 5

   Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. Makes about 4 cups.
6. 6

   The next day, replace the paper towel with an airtight lid and keep in the fridge for up to 3 months.