Anti Inflammatory Toum (Garlic Sauce)

Total time15 min

Prep time15 min

Cook time0 min

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Ingredients

16 servings

1 cup garlic cloves, peeled (about 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 lemons), divided
3 tbsp ice water, divided

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 every 20 seconds, until the garlic is finely minced and paste-like with no large chunks remaining.
2
With the food processor running, add 1 tbsp of the lemon juice and process until fully incorporated, about 15 seconds. Then add 1 tbsp of the ice water and process another 15 seconds. The mixture should look slightly lightened and fluffy.

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