Middle Eastern garlic sauce

Описание: 🚨🚨🚨 like, comment & share 🚨🚨🚨. Lebanese garlic sauce, also known as toum, is a creamy and pungent condiment that adds a delightful kick to any dish. This sauce is a staple in Lebanese cuisine. It boasts a smooth texture and a strong garlic flavor that can be quite addictive. The secret behind its luscious consistency lies in the emulsion process; gradually adding the oil while vigorously whisking the mixture creates an airy and velvety sauce.

🧄1 c garic
🧄2 tbsp salt
🧄4 c vegetable oil! No you can not use olive oil, other oils may work, let me know if they do, i herd avocado oil works, canola works.
🧄1/4 c fresh lemon
🧄1 tsp citric acid
🧄 drops of water if it gets to thick
🧄half jalapeño

To begin, start by thoroughly blending the garlic until it is completely smooth. This initial step is crucial as it helps to break down the garlic and unleash its flavors.
Next, add the salt to the blended garlic and continue blending until it forms a velvety paste. This process ensures that the salt is evenly distributed and enhances the overall taste of the sauce.
Now, while the food processor is still running, gradually drizzle in the vegetable oil. The steady stream of oil will emulsify with the garlic paste, resulting in a luscious and creamy consistency.
Once half of the oil has been added, squeeze in the fresh lemon juice and sprinkle in the citric acid. These ingredients will infuse your toum sauce with a tangy and zesty flavor that elevates its taste profile. Continue adding the second half of oil. Adding the oil and utilizing most of it is crucial As this will press the harsh garlic favor.
If you find that your sauce is becoming too thick, you can add a few drops of water to thin it out. However, exercise caution and add water gradually, blending again until you achieve your desired consistency.
For those seeking an extra kick of heat, consider including half a jalapeno pepper (with the seeds removed) in the blender. This addition will impart a subtle spicy flavor that beautifully complements the garlicky essence of the toum sauce.

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