Garlic mousse (Lebanese-style garlic sauce, toum)
Lebanese cuisine · French Cooking Academy · ♥ 1.6K likes · 31.4K views · 15 min video
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Ingredients
Method
Techniques
- garlic
- neutral oil
- salt
- lemon juice
Process the garlic with the salt to a paste, about a minute.
Processing garlic and adding the oil
With the processor running, add neutral oil slowly, bit by bit, until about half the oil is in; check it stays moussy.
Add some of the lemon juice bit by bit and process about 40 seconds.
Lemon juice and finishing the mousse
Add the rest of the oil and lemon slowly through the top while processing; taste so it is not too pungent.
- white pepper
Add white pepper if wanted, or more lemon or herbs; process once more and transfer to a bowl.