Toum

Method

1. 1Peel the garlic cloves and trim off any green sprouts from the center — they taste bitter. Drop all the garlic into a food processor with the salt and blend for about 1 minute until the garlic becomes a smooth paste, scraping down the sides once.
2. 2With the motor running, add about 1 tablespoon of lemon juice and process for 15 seconds until incorporated.
3. 3Now begin adding the vegetable oil in a very thin, steady stream — no wider than a toothpick. This is the most important step. The emulsion forms only if the oil goes in slowly. Pour about 60 ml of oil over 1–2 minutes while the processor runs continuously.
4. 4Stop the motor and add another tablespoon of lemon juice. Process for 10 seconds, then resume drizzling oil in a thin stream. Alternate between small additions of lemon juice and slow streams of oil until both are used up.
5. 5The toum is ready when it is bright white, fluffy, and holds stiff peaks like whipped cream. Taste and adjust the salt. Transfer to a glass jar and refrigerate for at least 1 hour before serving — it thickens and mellows as it chills. Keep toum in the fridge and never leave the jar out on the counter: raw garlic under oil can grow botulism bacteria at room temperature. Take out what you need with a clean spoon and put the jar straight back. Use it within 4 days and freeze the rest in portions.