Tuom (Lebanese Garlic Sauce)
- 30 cloves garlic peeled
- 3 cups canola oil
- 1/4 tsp salt
- 1/4 cup lemon juice
- Chill the oil in the fridge until it is cold.
- Blend the garlic with lemon juice and salt.
- Slowly drizzle in the oil until the tuom is light and fluffy. You can substitute other oils, but do not use olive oil.