Recipe: Toum Sauce

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Ingredients

3 oz. Markon Lemon, juice only
2½ oz. Markon Ready-Set-Serve Peeled Garlic Cloves
1 oz. Dijon Mustard
3 oz. White Wine Vinegar
15 oz. Gordon Choice Extra Virgin/Canola Oil Blend
1 tsp. Kosher Salt

Recipe Preparation

Add 3 oz. of lemon juice to a blender.
Add the garlic cloves, Dijon mustard and white wine vinegar.
Purée the ingredients until smooth, then slowly drizzle in the oil until fully emulsified.
Season with salt.
Transfer to a squeeze bottle until needed.

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