Target: 6 × 4 inches · landscape

Toum (Lebanese Garlic Sauce)

30 min · 24 2-tablespoon servings

Ingredients

□ 1 cup peeled garlic cloves

□ 1 1/2 tsp fine sea salt

□ 3 cups neutral oil (grapeseed, sunflower, or canola)

□ 1/4 cup fresh lemon juice

□ 3 tbsp ice-cold water, divided

1. Split and germ the garlic; pulse with salt in a dry blender until it forms a fine, sticky paste.

2. Blend in lemon and cold water, then start the oil a teaspoon at a time until the paste turns opaque.

3. Alternate small oil and lemon additions; finish the oil in a thin stream, pausing if the jar warms.

4. Cool and adjust with reserved cold water. If broken, restart with cold water and feed the sauce back slowly; chill before serving.

Cook’s note: Keep the jar cool and let every small addition disappear before adding more.