Ingredients
- 1 cup garlic cloves peeled
- 1 teaspoon kosher salt
- ⅓ cup lemon juice freshly squeezed
- 3 cups neutral oil such as grapeseed or canola
Instructions
- In a food processor, combine the garlic cloves and kosher salt. Pulse until the garlic is finely minced into a paste, scraping down the sides as needed.
- With the processor running, slowly add the lemon juice, then gradually drizzle in the oil in a thin, steady stream until the mixture becomes thick and creamy, resembling mayonnaise.
- Once emulsified, transfer the toum to an airtight container and refrigerate. Allow it to rest for a few hours before using to let the flavors meld.