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Toum Garlic Sauce: the Bold, Fluffy Emulsion Trick
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Toum Garlic Sauce: the Bold, Fluffy Emulsion Trick

Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Servings: 4
Calories: 150kcal

Ingredients

  • 4 cloves garlic, peeled (the star of the show)
  • 1 cup neutral oil (like canola or grapeseed)
  • 2 tbsp lemon juice (bright and zippy)
  • 1/4 tsp salt (adjust to taste)
  • 1-2 tsp ice water (optional, for a lighter texture)
  • Optional a pinch of baking soda for smoothing rough edges

Instructions

  • Crush the garlic into a fine paste. The smoother, the better the emulsion. If you like a chunkier bite, leave a tad of texture, but mostly aim for velvet.
  • Turn on your blender or food processor. With it running, slowly drizzle in the oil in a thin, steady stream. Don’t rush—the magic happens when the mixture can catch up with the emulsion.
  • When the mixture lightens and thickens, add lemon juice and salt. Pulse a few times to combine. The heady scent will tell you you’ve hit flavor nirvana.
  • If the sauce looks oily or splits, drizzle in a teaspoon of ice water and blend again. Repeat until it becomes glossy and fluffy like a whipped cloud.
  • Taste and adjust salt or lemon if needed. If you’re feeling fancy, add a pinch of baking soda to smooth any tang—go sparingly.
  • Transfer to a serving dish or jar. Let it rest a minute to mellow, then serve the garlic gods reign over your plate.