Another take on the middle eastern garlic sauce; I wasn't happy with the meringue-like texture of the previous attempt at making toum, so this time I used straight lecithin instead of getting it from eggs.
4 T lemon juice
1 C oil, I used vegetable oil, but a mix of vegetable and olive might also work
7 cloves garlic
salt to taste
1 t lecithin
2 T cold water
Mix the lecithin into the oil. Food processor the garlic with salt and 1 T lemon juice and 1 T water. With the processor running, slowly drizzle some of the oil in, then alternate slowly adding oil and the combination of lemon juice and water. If it still seems runny you can add more oil in, but the general rule is that you need 1 t of lecithin per cup of oil.
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