Toum (Lebanese Garlic Sauce)

1. Base puree
   • In a small grinder or the cup of an immersion blender, blend 65 g garlic (small cloves preferred) with 60 ml lemon juice and 1 tsp salt until perfectly smooth and creamy.
2. Emulsify
   • With the blender running, slowly drizzle in 400 ml neutral oil (sunflower/canola). Go thread-thin at first.
   • Alternate occasional splashes of ~30 ml extra lemon juice with the oil until the sauce is thick, glossy, and holds peaks.

Sauce Andalouse (Belgian Fry Sauce)

1. Aromatics
   • In a pan, heat 1½ Tbsp olive oil; fry 3 garlic cloves (sliced) and 1 shallot (thinly sliced) until browned. Cool completely.
2. Blend & emulsify
   • In a deep vessel, combine 2 eggs, juice of ½ lemon, 2 Tbsp grilled red pepper (diced), the fried garlic & shallot, 1 Tbsp tomato paste, 2 Tbsp chopped cilantro, 2 tsp Dijon, 1 tsp each salt, paprika, ground coriander, chili, and a pinch cinnamon. Blend smooth.
   • With the blender running, slowly drizzle in 400 ml neutral oil until thick and spoonable.

Harissa Mayonnaise

1. Cook the flavor base
   • Over medium-high heat, warm 1½ Tbsp olive oil; sauté 2 crushed garlic cloves, 2 Tbsp tomato paste, 2 Tbsp harissa, 1 tsp salt, 1 tsp paprika, 1 tsp cumin for ~90 sec. Cool to room temp.
2. Blend & emulsify
   • Blend 2 eggs with the cooled spice paste and 2 Tbsp white vinegar until uniform.
   • With blender running, slowly drizzle in 400 ml neutral oil until thick and glossy. Adjust harissa for heat.

Notes & Swaps

• Oil choice: Use neutral (sunflower/canola). Strong olive oil can make emulsions bitter.
• Equipment: Immersion blender in a narrow, deep cup = fastest/thickest results. Food processor works too.
• Egg safety: Andalouse & harissa mayo use raw eggs. Use pasteurized eggs or 2 Tbsp aquafaba per egg for a vegan path (texture slightly lighter).
• Broken emulsion fix: In a clean cup, beat 1 Tbsp water or lemon juice, then slowly whisk/blend the broken sauce into it.
• Garlic intensity: For milder toum, soak chopped garlic in ice water 10 min, drain, then blend.
• Heat control: Harissa brands vary—start with 1 Tbsp, taste, then add up to 2 Tbsp+.
• Storage: Refrigerate in clean jars: Toum up to 3–4 weeks; Andalouse/Harissa mayo up to 7 days. Always use clean utensils.
• Serving ideas: Toum for shawarma/grilled chicken; Andalouse with fries/burgers; Harissa mayo on falafel, fish, or roasted veggies.