Toum

Ingredients

• 400 g grapeseed oil
• 40 g lemon juice
• 1 garlic bulb (whole bulb, cloves peeled)
• 1 tsp salt
• 3 egg whites (room temperature)
• 90 g boiling water (80-100 g range provided; see Tips)

Steps

1. 1

   Place a jug on the mixing bowl lid and weigh in the grapeseed oil and lemon juice. Set the jug aside.

2. 2

   Place the garlic cloves and salt into the mixing bowl and chop for 5 seconds at speed 7.

3. 3

   Scrape down the sides of the mixing bowl with the spatula.

4. 4

   Insert the butterfly whisk. Add the room temperature egg whites and whip for 3 minutes at speed 3.5.

5. 5

   With the measuring cup in place and the blades running at speed 3.5, slowly pour the reserved oil and lemon juice mixture onto the mixing bowl lid so that it trickles down in a thin stream around the measuring cup.

6. 6

   Once the oil is fully incorporated, add the boiling water (80-100 g) through the hole in the mixing bowl lid while continuing to mix at speed 3.5 until the sauce is light and fluffy.

Notes

Ensure egg whites are at room temperature for the best emulsion. The boiling water helps stabilize the sauce and achieve the signature fluffy texture. Yields approximately 530g of sauce.

Nutrition per serving

• Middle Eastern
• Sauce
• Condiment
• Garlic
• Thermomix
• Gluten-Free
• Low-Carb
• Dip