Toum

Garlic kicking Cloud, that might be better than Mayo…?

PREP: 30min || COMBINE: 15min

Toum

• 1/2 Cup of Garlic cloves (peeled)

• 2 Cups Vegetable Oil (if not more)

• 1/4 Cup Lemon Juice (about 1 1/2 Lemons)

• 1 Tsp Kosher Salt

Make the Toum

1. Add the Garlic cloves and Salt to a food processor, and a few Tbsps of the vegetable oil

2. Blend until a paste forms, add more vegetable oil if needed

3. Then with the motor of the processor running, add about a Tbsp of the lemon juice

4. With the motor still running add 2 Tbsps of the vegetable oil

5. Continue to alternate steps 3 & 4 until all of the oil and juice has been used

6. A thick mayo like gel should have formed, and it can be kept in the fridge for up to 3 months

7. Use on anything you might use mayo, especially good beside a rotisserie chicken!!

Make the Toum

1. If the Toum is still too hot with garlic flavor continue to add vegetable oil until it reaches a flavor to your liking

2. The emulsion is easy to break, so be careful slowly adding oil and alternating with Lemon Juice