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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