Anti Inflammatory Garlic Toum

Total time15 min

Prep time15 min

Cook time0 min

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Ingredients

16 servings

1 cup garlic cloves, peeled (about 3–4 heads)
1 ½ tsp kosher salt
3 cups neutral oil (such as sunflower oil or canola oil)
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
½ cup fresh lemon juice (from about 3–4 lemons)
¼ cup ice water

Instructions

1
Place the garlic cloves and kosher salt in the bowl of a food processor. Process for about 1 minute, stopping to scrape down the sides twice, until the garlic is very finely minced and begins to form a paste.
2
With the food processor running, add 1 tbsp of the oil through the feed tube and process for 30 seconds. Add another 1 tbsp of oil and process again for 30 seconds. Repeat this one-tablespoon-at-a-time addition for the first 1/4 cup of oil — this slow start is the critical step for building a stable emulsion.

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