Lebanese Garlic Sauce (Toum)
1 garlic bulb
1/2 - 2/3 cup of vegetable oil - (not olive oil)
3 table spoons mayonnaise or to taste. (optional)
A squeeze of lemon juice
Salt & pepper
Place garlic in mixer or chopper. Mix until paste like.
Add salt and lemon.
Add a little oil at a time to the garlic
Keep adding the oil until it runs out.
Now add the mayonaise a tablespoon at a time(to taste) and mix. (Optional step if you don’t like a heavy garlic taste.)
If too mayonaisey - add more oil and mix.
Add more salt and pepper to taste.
Once complete, put in jar and refrigerate.
This will keep for about 2 weeks.