Recipe by Chef Heidi Fink
Toum
- Prep time 10 mins
- Cook time 5 mins
- Ready in 15 mins
- Yield 1-1/2 cups
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This garlicky, creamy sauce has an unbeatable flavour and light texture. It can double as a vegan aioli! I use it in my Shawarma Wraps.
Ingredients
Directions
- Cut garlic cloves in half to remove centre stem. This reduces bitterness.
- Soak garlic in cold water 10 minutes (or for up to 2 hours for a less intense garlic experience).
- Combine garlic, salt and lemon juice in a food processor. Blend until pureed.
- With the machine running, slowly add oil, blending again until the sauce is emulsified. It will look like mayonnaise, but taste very light and garlicky.
- Toum can be kept refrigerated in an air-tight container (e.g. a mason jar) for up to 4 weeks.
