Original restaurant toum recipe (garlic sauce)

Original restaurant toum recipe. This patch for almost 2 Kg of toum.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

First cook the cornflower. Pour the cornflower in 500ml of cold water and start to add it to the boiling 500ml water and keep mixing untill it get thick and even. Leave for at least 8 hours in the fridge.

Step 2

Put 2 eggs with only one yolk with the minced garlic ,salt , citric acid and the vinigar mixe them for few seconds, Add the cooked corn flower and mix them. Start adding sunflower oil slowly while blending. Stir the mix few times to make sure there is no cooked cornflower chunks. It can be saved for one month in fridge if saved in a proper container.