TOUM Arabian garlic dip...absolutely devine

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1/2 cup lemon juice

1 cup peeled whole garlic cloves (not crushed)

1 heaped tbsp salt

4 cups canola or vegetable oil

Put salt and garlic cloves in food processor and pulse. Scrape the sides a couple of times and pulse some more, until the garlic is nicely even in chunk size

Turn on the food processor and in a very very thin stream, add 1/2 cup oil very gradually. Adding too much oil too soon will split the sauce

Add 2 teaspoons lemon juice, also gradually, allowing them to incorporate properly

Repeat steps 2 and 3 until all your ingredients have been used up. Do NOT exceed the oil and lemon juice quantities in each repetition

After (or during) the 2nd addition of oil, you will notice the emulsion take place. If your sauce doesn’t split, then you’ve done well and added the oil in the required slow manner. You can add any left over lemon juice at the end, but add it slowly as the food processor churns through. If the sauce splits, just stop because it’s ruined. Abort the mission, add an egg white and make aioli instead

#garlic #mayonnaise #homemade