Toum (Lebanese Garlic Sauce)

Food Processor Method

1. Add the garlic and salt in the food processor and run for 10-20 seconds to purée.
2. Stop the processor and scrape down the sides, then process again until you have a fine paste.
3. NOTE: From this point forward, keep processor running until the sauce is finished. With food processor on, slowly pour in 1 cup oil. The garlic will begin to emulsify and turn into a paste. Next, slowly add in 1 1/2 teaspoons of lemon juice. Wait a few seconds, until the lemon juice is well absorbed, then add another 1 cup of oil.Repeat this step, alternating with 1 cup oil and 1 1/2 teaspoons of lemon juice, until you’ve incorporate 3 cups of oil and 4 tablespoons lemon juice. This process will take 8-10 minutes.
4. The result should be a thick sauce, with a thick, creamy consistency (like mayonnaise). Transfer garlic sauce to an airtight jar and keep refrigerated for up to 3 weeks.

Immersion Blend Method (my new favorite) Small Batch

1. Add the 9 or 10 cloves of garlic, 1 1/2 teaspoons salt, 1 tablespoon lemon juice and 1/3 cup of the oil to jar or immersion blender container and run for 10-20 seconds to purée. Add remaining 2/3 cups oil and puree to emulsify completely (for a less mayonnaise type consistency, feel free to double the lemon juice). Finished product should resemble mayonnaise in texture.