Traditional Toum requires making a rather large batch to allow the oil and lemon juice to create a mayonnaise type sauce. Any attempts at a small batch always results in the two separating. Rather than wondering what to do with 4 cups of garlic sauce which is the norm for a traditional recipe, this recipe uses the neutral flavor of plain yogurt to create a creamy sauce with all the flavors of traditional Toum.
2 c plain yogurt (not Greek)
1/2 c peeled garlic cloves
1 t salt
1/2 c grape seed, sunflower or safflower oil (do not use olive oil) (Chilled in freezer for 1 hour)¼ c lemon juice
Place yogurt in a coffee filter lined strainer and place over a medium bowl. Cover with plastic wrap and let drain for 2-3 hours. Place yogurt in a small bowl and discard whey.
Examine the garlic cloves and remove and discard any green sprouts. Place garlic and salt in a large food processor and process until garlic has pureed. Scrape down sides of processor several times to ensure all the small bits of garlic are pureed.
Turn food processor on and continue to run while adding ½ cup of oil in a very slow drizzle. Follow with a slow drizzle of 1 tablespoon of lemon juice. Process until full incorporated. Add the yogurt and pulse blend. Add the remaining lemon juice.
Fill 1 cup (jelly type) jars or pint jars with the sauce. Place in refrigerator and store for up to 4 weeks.