Toum is a classic Jordanian sauce made by slowly emulsifying garlic cloves with olive oil into a thick, white mixture. It requires no cooking and is ready to serve. Since it contains no flour or grain-based additives, it is also suitable for a ketogenic diet.
Process the garlic cloves with the salt until they form a smooth paste.
With the processor running, add the olive oil drop by drop at first. As the mixture turns white and thickens, pour it in a thin, steady stream.
Continue processing, alternating the remaining olive oil with the lemon juice, until the sauce is thick and glossy.
Add the olive oil drop by drop at first. Pouring it in too quickly can break the emulsion, and the sauce may not come back together.
Zeytinyağını ilk dakikadan itibaren ince bir akışla döktüm, emülsiyon hiç tutmadı ve robotun içinde yağla su gibi ayrıştı, tarifin uyardığı gibi damla damla eklemek gerçekten şarttı.
Aynen öyle, ilk aşamada damla damla eklemek emülsiyonun tutunacağı bir çekirdek oluşturuyor; o çekirdek kurulmadan hızlı yağ eklenince asla toparlanmıyor. Yeniden başlarken bu kez ilk birkaç dakikaya sabırla yaklaşın.
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