[Sticky]: Toum

Toum
URL: https://www.seriouseats.com/recipes/2018/01/toum.html

Halve the recipe unless u want a litre.

Use canola oil. Ice water is crucial, don't skip out on chilling the water till it's cold cold, make sure its cold when you pour it in.

First step (mince garlic in blender till smooth) is hard cause ninja blender pushes it to sides. Just keep stopping to scrape down sides, and add the lemon juice, and eventually you'll get a smoothish blend - it'll still kinda look like lil chunks tho but don't stress. If it ain't working, add in a couple more cloves.

Since I halved the recipe, i added everything in halved too. I.e. used 1.5 cups of oil so poured in 1/4 cup at each step rather than 1/2 like recipe said. Only exception is the ice water - pour in about 3/4 tbsp rather than 1/2 tbsp. Ice water is important. For pouring in the water, I had a big cup of it, then measured out 3/4 tbsp using my measuring spoons, then put those in a little measuring cup with a spout. When pouring anything in, put it in something with a spout!! e.g. oil was in the big old measuring cup which still has marks so i could pour in about 50-60ml (1/4 cup) at a time, juice was in lemon juicer, and water was in small measuring cup.

You CAN stop blending between steps; i often stopped between each alternation to scrape down the lid/sides and refill the water measuring cup - but probs don't stop for too long i guess? Also remember heat is bad so while u should pour the oil/water/juice in slowly, don't go toooooooo slow.

Mine didn't come together until like right at the very end, so don't give up! and if it doesn't come together then just do this:

"If the emulsion breaks, it can easily be brought back together with the help of an egg white. Combine 1 egg white with 1/4 cup of the broken emulsion in a food processor until fluffy. With the food processor running, slowly pour in the remaining broken emulsion."