Blender toum
- ½ cup garlic cloves, peeled
- 200 ml sunflower oil
- ½ cup garlic cloves, peeled
- 40 ml lemon juice
- 1 tsp cooking salt
- 2 tbsp aquafaba
- 2-3 ice cubes
- Place the sunflower oil, garlic, lemon juice and salt into a narrow glass jar or jug. It should be just wide enough for your stick blender to fit snugly.
- Place the stick blender on the bottom of the jar. Turn it on and hold it completely still for 20 to 30 seconds while the mixture begins to emulsify.
- Once the mixture starts to thicken, slowly lift the blender to incorporate the remaining oil. Avoid moving the blender up and down quickly.
- Continue blending until the toum is thick, smooth and fluffy.
- If the mixture hasn't emulsified after 5 to 7 minutes, add the aquafaba and continue blending until thick. If needed, add 2 to 3 ice cubes to help bring the emulsion together.
- Place the sunflower oil, garlic, lemon juice and salt into a narrow glass jar or jug. It should be just wide enough for your stick blender to fit snugly. - Place the stick blender on the bottom of the jar.
Turn it on and hold it completely still for 20 to 30 seconds while the mixture begins to emulsify. - Once the mixture starts to thicken, slowly lift the blender to incorporate the remaining oil.
Avoid moving the blender up and down quickly. - Continue blending until the toum is thick, smooth and fluffy.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
