Toum (garlic lemon sauce)

easy imersion blender method

1 head garlic, peeled and germed. about 60g
1/2 tsp salt
50g fresh lemon juice
220g neutral oil, processed olive is OK

Place in cup for immersion blender.
Oil should float on top.

Push blender to bottom of cup, and blend WITHOUT LIFTING until garlic, salt, and lemmon juice start to form a white emulsion.

After emulsion has formed, start lifting blender a bit to blend in some oil, a little at a time.
Continue to lift, stir, and blend until all oil has been whipped into the emulsion and it thickens.
I was having the blender cavitate (get air in the blender area) when emulsion thickened, and it became hard to blend farther.

When thickened in this manner, Toum is ready.

If emulsion gets stuck, it can be un-stuck with about 1 Tbsp chickpea-water, from cooked or canned garbanzo beans.

Aaron Birenboim

Last modified: 230911