Eosinophilic Esophagitis Friendly Garlic Toum
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Learn more →Ingredients
16 servings
- 1 cup garlic cloves, peeled (about 3–4 heads)
- 1 ½ tsp kosher salt
- 3 cups neutral oil (such as sunflower or canola oil)
- 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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