Eosinophilic Esophagitis Friendly Toum (Garlic Sauce)
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Learn more →Ingredients
16 servings
- 1 cup garlic cloves, peeled (about 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 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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