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Toum (Lebanese Garlic Sauce)

• ½ C. garlic cloves, peeled and rough chopped

• ½ C. lemon juice, divided

• ½ C. very cold water

• 2 tsp. salt

• 4 C. vegetable oil

1. Place oil in freezer to get very cold.

2. In a food processor, combine the garlic, salt, ¼ C. lemon juice and ¼ C. water. Process until smooth – make sure to wipe down the sides of the processor bowl.

3. With the processor on high, slowly slowly slowly add the vegetable oil 1 cup at a time – this is making an emulsion. After each cup of oil is drizzled in, add 1 T. water and 1 T. lemon juice. Do this 3 more times until all of the oil, lemon juice, and water are gone. Season again with salt, if needed. Will keep for 1 month in the refrigerator.