Step 1 – Preparing the Garlic Cloves: 

Start by peeling the skin off the garlic cloves. Place the clove on a cutting board, use a sharp paring knife to remove the root end, and then slice the clove in half. If there’s a green sprout (germ), remove it. 

Step 2 – Blending Garlic and Salt: 

Add all the garlic cloves and half a teaspoon of sea salt to the bowl of a food processor. Pulse the mixture a few times until the garlic cloves are finely minced and well combined with the salt.

Step 3: Add in wet ingredients:

Transfer the minced garlic mixture into a deep, tall container, such as a measuring cup, to accommodate the immersion blender. Add half of the lemon juice and Greek yogurt to the container. Use the immersion blender to blend and combine the ingredients until they form a thick paste. 

Step 4: Emulsification in Action: 

With the immersion blender running, slowly pour the grapeseed oil, little by little, into the mixture. Simultaneously, gradually drizzle the lemon juice, ensuring it intertwines with the oil. Finally, add the remaining Greek yogurt and continue blending until the sauce reaches a mayonnaise-like consistency. 

Step 5: Store your sauce in a Jar:

Once your sauce reaches the desired consistency, transfer it into a glass container or Mason jar. I recommend letting it rest in the refrigerator for a few hours before using it for optimal flavor development. This allows the ingredients to meld together, resulting in a delightful and flavorful Toum sauce.