3C.neutral flavored oilsunflower, safflower or canola oil
2tsp.Kosher salt
1/4C. lemon juice1-2 large lemons
Instructions
Place a head of garlic upside down (root side up) on the countertop and use the palms of both hands to crush and separate the cloves of garlic.
Place the separated cloves into a heat-proof bowl and cover with boiling water for 1 minute. Drain the garlic and remove the peels.
Place the peeled garlic into the bowl of a food processor along with 2 tablespoons of lemon juice and salt. Blend until finely chopped, periodically scraping down the sides of the bowl.
With the food processor running, slowly drizzle a thin (1/8")stream of oil. It's crucial to add the oil in slowly or the toum will separate. Some food processors are equipped with an attachment that has a tiny hole just for this purpose. Stop periodically to scrap down the sides of the bowl.
Once all the oil is incorporated the toum should have whipped consistency and a bright white color. Transfer the sauce to a clean quart-side container and store the refrigerator. It will keep for 4-6 weeks.