CREAMY GARLIC TOUM SAUCE
1 cup freshly peeled firm garlic cloves, remove green sprout removed
3 to 4 cups of flavorless oil (avocado, safflower, vegetable, canola)
½ lemon juice Salt to taste
Soak garlic cloves in ice water for 20 mins. and dry thoroughly for less potent garlic paste. Place garlic cloves in the food processor and add one tablespoon of oil and a little salt. Slowly begin mixing. Stop the processor and scrape down the sides. Slowly add another tablespoon of oil and run the processor. Repeat this process alternating between one tablespoon of lemon juice and one tablespoon of oil at a time and scraping down the sides at every stop. Remember to go very slowly to ensure that the paste emulsifies properly. You can keep Garlic Toum for up to 3 months in the refrigerator! SaHtain!