Recipe: Toum Sauce

1. Juice the lemon (3 oz. needed) and add to a blender.

2. Add the garlic cloves, Dijon mustard and white wine vinegar to the blender.

3. Purée the ingredients until smooth and then slowly drizzle in the oil blend until fully emulsified.

4. Season with salt and pepper.

5. Transfer to squeeze bottles or deli containers and refrigerate for service.