Traditional Toum (Lebanese Garlic Sauce) Recipe

Excellent, but I would reduce the garlic next time. Maybe from 1 cup to 3/4 of a cup, as it is so strong you can't put much on, and I like to use it as a sauce to add flavor and moisture. This makes a huge batch. It emulsified perfectly. Don't be fooled by its innocent white cloud look, when you put it in your mouth, it packs a serious punch!