Is this the greatest condiment ever?
If you are serving kebabs, or any other Mediterranean or Western Asian dish, YOU NEED THIS SAUCE! Think mayonnaise, but made with garlic rather than eggs. this condiment is easy to make, but requires patience.
Toum
Ingredients:
1/2 cup of peeled garlic cloves
1 t kosher or sea salt. https://amzn.to/4f9Q6p0
1 1/2 cups neutral oil (I used avocado oil) https://amzn.to/3V95ye8
1/4 cup lemon juice
1. If your garlic cloves are not already peeled, place them in a sealed mason jar and shake the bejeezus out of them. This will remove most of the papery peel.
2. Remove any remaining peel and any hard ends of the cloves. Slice each clove in half lengthwise and remove the very center if you see any green parts. The center of the clove, if green, can introduce some bitterness.
3. Place the cloves and salt into a food processor. Process for a minute and scrape down the processor bowl if necessary during this minute. Definitely do it after the minute is complete.
4. After scraping, start the processor again (if your processor has variable speed settings, do this on a low speed setting) and slowly add 1-2 T of the oil. Do not rush. The remainder of this process will take 15 to 20 minutes, so be patient.
5. After about a minute, stop the processor and scrape down the bowl. Return the bowl to the processor and start again, slowly adding a tablespoon of oil at a time until the garlic looks emulsified.
6. If your processor has a variable speed setting, you can now raise the speed. Alternating (and this is important), slowly add the remaining oil and lemon juice. If you do not alternate, or add too quickly, your tour will not come out creamy. If this happens, all is not lost…you will just end up with something that is not “traditional”. If your emulsification breaks down, you can still recover your tour to it’s creamy glory by slowly adding egg white to the mixture. I have had to do this before, and it does not greatly affect the flavor.
7. ENJOY!
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