Garlic Sauce (Taum)

Ingredients

• 320g (1 cup) Garlic, peeled
• 375ml (1 1/2 cups) vegetable oil
• Juice of 1 to 2 Lemons
• 1 Egg white
• Salt to taste

Steps

1. Cut the ends of each clove of garlic and then slice them lengthwise in half. If you see that the core is turning green or is at all discoloured, slice it out as this will make your garlic sauce bitter.
2. Pour your prepared garlic and 1/2 tsp salt into a blender or food processor.
3. Slowly add about 3 tbsp of oil while blending or a little more if needed to blend..
4. When the garlic is really smooth, you can continue using your food processor or blender. I prefer to finish this off in a bowl with a whisk. If continuing with your food processor or blender, add the egg white now.
5. Whisk the egg white in a bowl for a minute or two until it begins to thicken and look creamy. Then slowly pour in the blended garlic, while blending or whisking.
6. Slowly drizzle in the remaining oil and lemon juice, adding a little of each at a time while whisking. As you do this, the sauce will thicken and become creamy smooth like mayonnaise, which when using egg white it actually is: a mayonnaise.
7. Pour the thick garlic sauce into a bowl for serving or storage. You can use a spatula to flatten it which will stop the top from discolouring when stored.