Easy, Foolproof & Addictive: Lebanese Garlic Sauce or Toum!

Place the garlic in a measuring jug or the tall, narrow jug that comes with your stick blender. Chop up the garlic using the stick blender. Then add the remaining ingredients: oil, water, lemon juice, egg white and salt. With the stick blender resting on the bottom of the jug turn it on and move it around in slow circles. It will immediately start to turn white. Move the stick blender up to catch the oil and then keep whizzing until all the oil has disappeared and you get a fluffy, white spreadable paste.

Troubleshooting: if your toum doesn't emulsify and become fluffy and white, add another half egg white.