Toum (Garlic Sauce)

Toum (Lebanese garlic spread)

Ingredients:

1 cup peeled, fresh garlic cloves (refrigerate 1 day before making)
1 Tablespoon salt (we use sea salt with parsley in it) or you can use regular salt and 1 tsp dried parsley)
2 Tablespoons dried mint
3 cups of Mazola oil (refrigerate 1 day before making) (we’ve been using half Mazola and half olive oil)
½ cup lemon juice (refrigerate 1 day before making)



Directions:
Place the peeled garlic in a blender or food processor. (I use a food processor).

Sprinkle the salt, parsley, and mint over the garlic.

Begin chopping the garlic with the processor, adding the lemon juice, a little at a time until the chopped cloves are blended.

Begin adding the cold Mazola oil a little at a time. If necessary, stop processor and push the chopped garlic from the sides of the container.

The desired thickness is like mayonnaise.

Very Important:

*The key to the garlic sauce is beginning with cold ingredients – garlic cloves, Mazola, and lemon juice. If they are not chilled, it will not thicken.

The hotness of the garlic sauce depends on the life of the garlic, and you have no control over this. Sometimes it is mild and sometimes hot.

From: Karen