Garlic Whip (Toum)

Updated at: Thu, 17 Aug 2023 13:54:01 GMT

Step 1

Place peeled garlic and salt in the bowl of a food processor. Pulse the garlic for30 seconds, scrape down the side, repeat 3 more times until garlic is finely chopped.

Step 2

Add 2 Tbsp lemon juice and continue processing until a smooth paste forms, about 3 minutes, scraping down the sides of the bowl every 45 seconds or so. You want the wet finely chopped garlic mixture to end up like mash ed potatoes. Pinch it between your fingertips, and it should no longer feel truth. ( If you don't blend the garlic enough at this stage, it won't become fluffy and emulsified later.)

Step 3

With the food processor running, start incorporating 1 cup oil, drizzling it in. at a slow, steady stream. Once the oil is incorporated, slowly add another 2Tbsp lemon. Repeat this step with another cup of oil, hen another 2 Tbsp lemon juice. By the end, the mixture should have a fluffy consistency.

Step 4

With the food processor running alternative adding 1/2 cup oil in a slow, steady stream, then 1 Tbsp lemon juice. This should happen twice. Next, with the food processor running add the remaining 1/2 cup oil in a slow stream until totally incorporated, then do the same for the ice water.

Step 5

Once finished, transfer to a kidded container and refrigerate for at least 1 hour. Toum will keep, refrigerated for up to 3 weeks.

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