Lebanese White Garlic Sauce (Toum)
Equipment
- wide mouth mason jar
Ingredients
- 1 cup light tasting oil I like avocado oil
- ΒΌ cup lemon juice or the juice of about 2 lemons
- 1 egg white
- 1 teaspoon kosher salt
- 6-8 cloves garlic roughly chopped
Instructions
- Pour everything into a large mouth jar and blend with an immersion blender, slowly pulling the blender up until it is all mixed up. (If you don't have one, add everything but the oil to a food processor or blender and turn it on. Slowly drizzle in the oil while the blades spin so it can all emulsify.)
- Refrigerate until needed.
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