Toum

Ingredients

• 12 garlic cloves, peeled and sliced
• 250 ml neutral vegetable oil
• 60 ml fresh lemon juice
• 5 g fine sea salt
• 1 g white pepper, freshly ground
• 2 g potato starch or cornflour

Method

1. 1
   Combine sliced garlic, vegetable oil, and fine sea salt in a food processor; blend until garlic is completely puréed and no visible pieces remain.
2. 2
   Transfer mixture to a blender and add lemon juice; blend on high speed for 2 minutes until emulsified and pale.
3. 3
   With blender running on low speed, drizzle additional lemon juice and reserved oil if needed to achieve stable emulsion.
4. 4
   Sprinkle potato starch over the surface and blend for 30 seconds to stabilise further.
5. 5
   Season with white pepper and adjust salt to taste.
6. 6
   Transfer to a jar and refrigerate; use within 5 days. Toum may separate slightly; stir vigorously to recombine before each use.