Gluten-Free Toum (Lebanese Garlic Sauce)

Ingredients:

1 cup peeled garlic cloves (about 1 whole bulb)
1 teaspoon salt
1 cup vegetable oil (such as sunflower or canola oil)
2-3 tablespoons freshly squeezed lemon juice
Ice water, as needed

Instructions:

In a food processor or blender, add the peeled garlic cloves and salt. Pulse until the garlic is finely minced.

With the food processor or blender running, slowly drizzle in a small amount of the vegetable oil. Start with just a few drops and gradually increase to a thin stream.

As you add the oil, the mixture will start to emulsify and thicken. Continue adding the oil until you've used about half of it.

Stop the food processor or blender and scrape down the sides to ensure all the garlic is incorporated.

Add 1 tablespoon of lemon juice and continue blending.

Continue adding the remaining oil in a thin stream while blending until the mixture becomes thick and creamy, similar to mayonnaise.

Add another tablespoon of lemon juice and blend to combine.

If the Toum becomes too thick, you can add a few teaspoons of ice water to thin it out. Blend again until the desired consistency is reached.

Taste the Toum and adjust the flavors by adding more salt or lemon juice if needed.

Transfer the Toum to a glass jar or container and store it in the refrigerator. It will continue to thicken as it chills.

Serve the gluten-free Toum as a delicious garlic dipping sauce or spread for a variety of dishes.

Enjoy your homemade gluten-free Toum, a versatile and flavorful Lebanese garlic sauce that adds a wonderful zing to your dishes! Ensure that all the ingredients, including the oil and lemon juice, are certified gluten-free to avoid any cross-contamination if you have gluten sensitivities or allergies.