TOUM Mar 18 Written By Eleanor Debel https://www.youtube.com/shorts/J0zDrNBFO-s PrintTOUM Yield 4-6Prep time10 MinTotal time10 Min Ingredients 15- 20 cloves (about 6 oz) garlic cloves, peeled ½ - 1 tsp salt (salt to taste) 1 ½ cups neutral Oil (grapeseed or canola are suggested)1 lemon, juiced (about 2-3 Tbsp) InstructionsAdd the garlic cloves, salt and 1/2 cup of the neutral oil to a blender or tall container, and blend with an immersion blender until fully mixed and thickened. It will be light white in color and quite thick.Add the remaining 1 cup of oil and continue to blend until smooth and still thickened. Then add lemon juice and blend for an additional minute, or until it has a creamy consistency. Keeps in the refrigerator for up to 3 weeks.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance saucesramadaneasy Eleanor Debel
TOUM Mar 18 Written By Eleanor Debel https://www.youtube.com/shorts/J0zDrNBFO-s PrintTOUM Yield 4-6Prep time10 MinTotal time10 Min Ingredients 15- 20 cloves (about 6 oz) garlic cloves, peeled ½ - 1 tsp salt (salt to taste) 1 ½ cups neutral Oil (grapeseed or canola are suggested)1 lemon, juiced (about 2-3 Tbsp) InstructionsAdd the garlic cloves, salt and 1/2 cup of the neutral oil to a blender or tall container, and blend with an immersion blender until fully mixed and thickened. It will be light white in color and quite thick.Add the remaining 1 cup of oil and continue to blend until smooth and still thickened. Then add lemon juice and blend for an additional minute, or until it has a creamy consistency. Keeps in the refrigerator for up to 3 weeks.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance saucesramadaneasy Eleanor Debel
