Garlic Sauce (Toum)
Ingredients: garlic cloves peeled, kosher salt, neutral oil (canola or safflower), lemon juice · 40 min cook time · 150kcal · ~₩12,000
Ingredients
1cup garlic cloves peeled, 2teaspoons kosher salt, 3cups neutral oil (canola or safflower), 0.5cup lemon juice
Instructions
1. Peel fresh garlic cloves. Cut off the stem and then cut the clove in half. Remove any green sprout from the center to prevent bitterness.
2. Transfer the sliced garlic into a food processor and add the kosher salt on top. Mince the garlic by turning on the food processor, scraping down the sides as needed.
3. Begin the emulsion process by adding 1 to 2 tablespoons of neutral oil. Slowly drizzle it in through the food processor while the motor is running. Stop and scrape down the garlic.
4. Add another couple of tablespoons of neutral oil. At this point, the garlic should start to look creamy and form a paste.
5. Alternate between adding the remaining oil and lemon juice while the food processor motor is running continuously. This process should take about 15 minutes until all the oil and lemon juice are used up.
6. Once emulsified, transfer the garlic sauce from the food processor to a glass container. Cover the container with a paper towel for 24 hours to absorb any extra moisture.
7. After 24 hours, remove the paper towel and seal the container with a normal lid. Store in the fridge for three to four months. The sauce can be enjoyed immediately or after 24 hours for a thicker consistency.
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