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