Garlic Toum

Deschutes Canyon Garlic

18 Servings | 30 min | Summer, Fall

Try this whipped Lebanese garlic sauce on everything! Makes about 18 Tbsp. One serving = 1 Tbsp. Approx. 30 min to prepare.

Ingredients

• 1 heads of garlic/approx. 1 cup of garlic cloves if using standard size food processor

• 1 tsp salt

• 1 lemon juiced/ approx. 2-3 Tbsp

• 1 3/4 cups neutral oil (olive oil will be too heavy!)

• 4-6 Tbsp ice water

Equipment:

• Food processor

• Spoon

• Airtight container

• Ice cubes

• Measuring cups/spoons.

HOT TIP on how to speed up peeling garlic cloves:

Take your head of garlic, place it root end up and press down & rock back & forth to lightly crush the cloves so that they easily separate from the root. Submersing cloves in a bowl of hot water for 1 minute can also help to loosen wrappers and make peeling easy.

Instructions

*Keys to creating a thick emulsification with this recipe:

• Take your time! It will take about 15-20 min of mixing/ food processing to thicken up. Be patient!

• SLOWLY alternate between adding a little oil and a little ice water at a time. Adding too quickly can make the sauce heavy

• Use as fresh garlic as you can find. Sprouting garlic can impart a bitter taste. Because the recipe is egg free, the “whip” effect relies on the starches of the fresh garlic, and the slow addition of liquids to give the toum its body. The ratio of volume of garlic to volume food processor will effect the emulsification; use at least 1 cup of garlic cloves for a standard (7-11 cup) processor. The nice thing about this recipe is that if you make a lot, it lasts for up to a few months!

Step 1: Make approx 3/4 cup of ice water by adding a few ice cubes to 1/2 cup of water. Let this chill while you peel the garlic. This will be more ice water than you need.

Step 2: Next, juice one lemon (approx. 2-3 tablespoons) and set aside.

Step 3: Pour oil into a container and set aside.

Step 4: Peel the head of garlic (at least 1 cup of using a standard sized food processor). For more tips on how to quickly peel garlic cloves, scroll to the bottom. Peel all the cloves, removing any green inner sprout if necessary, and place in the food processor with 1 teaspoon salt.

Step 5: Pulse just a few times until garlic is minced. Scrape down the sides and repeat to get a uniform texture. Once you have a garlic paste, you’re looking good.

Step 6: Add one tsp of the lemon juice and pulse a few more times and scrape down the sides to combine.

Step 7: If your food processor has a slow setting, put it on this speed and slowwwwly add 1/4 cup of the neutral oil. Add a few drops of the oil to start, then drizzle in the rest of the 1/4 cup AS SLOWLY AS POSSIBLE. Next add 1 tablespoon of the ice water, mix, then scrape down the sides to combine.

Continue this way, slowly adding alternating liquids while the food processor is running. (One tsp of lemon juice, followed by another 1/4 cup of the oil and then 1 tablespoon of the ice water and pausing occasionally to scrape the sides). Continue until you have used up all the liquids.

Step 8: Taste and adjust with salt or more lemon juice if you prefer (just add a small amount at a time!)

At this point the sauce should have increased in volume and should look smooth and fluffy (emulsified). The consistency of the liquid will be dependent on how juicy your garlic is, which oil you used, etc. If the mix is still runny, place the sauce in a wide glass container like a bowl, and cover with a paper towel in the fridge overnight. The paper towel will absorb some more moisture and thicken the sauce.

If the end result is too garlicky for you, adding a little Greek yogurt or mashed potatoes can help ease the garlic punch.

Place in an airtight container, label with the date, and pop it in the fridge to enjoy within 2-4 weeks!