|Toum (Lebanese Garlic Sauce)|
My friend Karen posted this recipe, and I had to make it for my wife, who LOVES IT!. Here's the link to Karen's video: Kravings Food Adventures - Toum
1 teaspoon coarse salt
1/2 cup canola oil (it's lighter than olive oil)
2 - 3 tablespoon lemon juice
2. Add the garlic and salt to the blender and then carefully add the oil and lemon juice in stages, a little at a time, while the emulsification process takes place. Note: It is very important that the oil and lemon juice be added in stages or there is a risk of the sauce splitting. Adding too much oil or lemon juice will also cause the same effect.
3.Once finished, you should end up with a creamy and fluffy garlic sauce that you can enjoy to your hearts content.