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Simple Garlic Toum Recipe | How to Preserve Garlic

Lanni @preservingtoday
This versatile sauce can be used as it is or added to any dressing, dip, marinade or sauce and will keep you fresh raw garlic in you fridge, ready to use, for moths.
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Equipment

  • Food Processor
  • Spatula
  • Knife
  • Cutting board
  • Glass jar and lid

Ingredients
  

  • 1/2 Cup Garlic peeled
  • 1 1/2 Cup Oil I use extra virgin olive oil, see notes
  • 2 Tablespoons Lemon Juice
  • 1 teaspoon real salt

Instructions
 

  • Peel garlic.
  • Place 1/2 cup peeled garlic in food processor.
    1/2 Cup Garlic
  • Pulse a few times.
  • Add salt.
    1 teaspoon real salt
  • Pulse again.
  • Add half the lemon juice.
    2 Tablespoons Lemon Juice
  • Pulse again.
  • Turn on and start to drizzle oil in slowly while food processor is running.
    1 1/2 Cup Oil
  • After half the oil is gone add the rest of the lemon juice.
    2 Tablespoons Lemon Juice
  • Finish drizzling the oil slowly.
    1 1/2 Cup Oil
  • Store in a glass jar with a tight fitting lid in the refrigerator.

Notes

I use extra virgin olive oil. Some find the flavor too strong and they prefer a more neutral tasting oil. Many recipes call for canola oil or some other industrial seed oil. I avoid using these oils in my kitchen. For this recipe I use a good olive oil, for a more neutral taste I sometimes use avocado oil.
Fresh lemon juice is always best, but I use bottled here because it's what I have on hand.
Fresh garlic is best, but if you use garlic that has just started to sprout try to remove any green parts from inside the garlic. That can be bitter.
I always use real salt! NOT processed table salt. See link below for Redmond Real Salt.