Recipe: Toum Sauce
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Ingredients
- 2 ct. Markon Choice California Lemons
- 16 ct. Markon Ready-Set-Serve Fresh Peeled Garlic Cloves
- 1 oz. Dijon Mustard
- 3 oz. Champagne White Wine Vinegar
- 12 oz. Gordon Choice Canola/Extra Virgin Olive Oil Blend
- to taste Trade East Ground Black Pepper
- to taste Salt
Recipe Preparation
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.
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