Toum, a Syrian garlic sauce

In Syria, they tend to make this with cornflour as a thickener, but I've created a version without. Drizzle the oil in very slowly so that it emulsifies. This is delicious. You'll want it on everything, including toast. The first time I made this I put in 3 whole bulbs of garlic cloves - it was really strong. But actually the garlic piquancy does soften over a few days. Nonetheless I've used a lot less garlic in this version.

Keeps a few weeks in the fridge.

Course: Dip, Sauce

Cuisine: Lebanese, Syrian

Keyword: Garlic, Middle Eastern cuisine, Syrian diaspora food, The Best Broasted, Toum

Equipment

A food processor or blender

Ingredients

10 cloves garlic, peeled, green germ removed
2 tbsp water
1 tsp sea salt or more to taste
1 lemon, juice of
400 ml sunflower oil

Instructions

Prepare the garlic, removing the green germ, and put it in a food processor or blender.
Add the water, salt and lemon juice and, with the processor running, slowly drizzle in the oil. You will end up with a fluffy light sauce or dip.