Molho de Alho Arabe

Toum “middle eastern garlic sauce”

Ingredients:

2 tablespoons corn starch

¾ cup of water

2 to 5 cloves of garlic finely minced (see notes)

1 teaspoon lemon juice or vinegar (more if you like a stronger lemon taste)

3 to 5 tablespoons vegetable oil or olive oil (see notes)

Pinch of salt

Instructions

Dissolve the cornstarch in water and place it in a pot over medium low heat

Beat with a whisk continuously until the mix thickens and starts to bubble, whisk for two more minutes

Take the mix off the heat and allow it to cool completely

Mince the garlic finely with the salt

Add the garlic to the starch mix and add the lemon or vinegar

Place the mix in the blender or food processor and beat  with the blade until the mix starts turning white

Drizzle the olive oil one teaspoon at a time while running the blender or the food processor (you want the
blade to beat the oil into the mix)

Keep adding the oil until you get a smooth mix that is the consistency of mayonnaise. You may not need the
whole amount of oil

Serve immediately or store in the fridge in an air tight container

Notes:
The amount of garlic depends on how strong you want the garlic taste to be, you can start with 2 or 3
cloves and add more if you want the taste to be stronger.  You could also add the garlic while the starch
slurry is still warm, that will take that raw edge off the garlic and tone the taste down a little

The amount of lemon juice or vinegar depends on how tart you like the sauce to be

I used to make this recipe with olive oil because I like its nutty richness but it became a little bitter with
storing on a couple of occasions. Try it out with olive oil and with vegetable oil and see which one you like
best.

You can store the garlic sauce in the fridge for 10 days up to two weeks. If it thickens during storage, add a
tablespoon of oil and pulse it in your blender.

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