Great Sauces: Toum, Sauce Andalouse, and Harissa Mayonnaise.

Toum:

Garlic – 65g

Salt – 1 tsp

Lemon Juice – 60 ml (For the garlic cream mix)

Vegetable Oil – 400 ml

Lemon Juice – 30 ml (For the emulsification)

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Andalouse:

Olive Oil – 1.5 Tbsp

Tomato Paste – 1 Tbsp

Lemon Juice – Half Lemon

Garlic – 3 Cloves

Shallot – 1

Salt – 1 tsp

Dijon Mustard – 2 tsp

Eggs – 2

Cinnamon – Small Pinch

Chilli Powder – 1 tsp

Fresh Coriander – 2 Tbsp

Paprika – 1 tsp

Green Pepper – 2 Tbsp

Vegetable Oil – 400 ml

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Harissa Mayonnaise:

Salt – 1 tsp

Paprika – 1 tsp

Cumin – 1 tsp

Tomato Paste – 2 Tbsp

Harissa – 2 Tbsp

White Vinegar – 2 Tbsp

Eggs – 2

Vegetable Oil – 400 ml

Olive oil – 1.5 Tbsp

Garlic – 2 Cloves