Toum

Toum means garlic and this is a Lebanese garlic sauce.  Simple yet incredibly delicious!

Ingredients

1 whole garlic bulb

1 tsp salt

200ml rapeseed oil

2 tbsp cold water 

1 lemon, juiced

Method

Peel all the garlic cloves then place them  with the salt in a small food processor (or a pestle and mortar).  Add a little oil and pulse until it becomes a paste. Add the lemon juice and pulse again a few times to combine. 

Drip feed the oil whilst giving it a whiz in the blender. Add a little water, then continue with the oil. Continue slowly until all the oil had been added. The sauce should emulsify and thicken up. 

Don't add anymore lemon juice at this point as it may cause the emulsified sauce to break up.

Store in a sealed container in the fridge for up to a week.