* Do not double this recipe. Toum is an eggless emulsion, so it’s very temperamental, and will break very easily. It must be made in small batches. Let the blender cool down between batches, because excessive heat can also cause the emulsion to break. This shouldn’t be a problem, because you probably won’t need more than 2 cups at a time. It’s strong stuff!
** Do not use extra virgin olive oil for this (although it works alright with super refined olive oil. I like to use canola, but any other neutral oil will work).
*** If you don’t have a high-powered blender, you can totally make toum in a food processor instead. The danger of making it with a high speed blender is letting it run too long, which makes the toum overheat and break. On the other hand, the danger of making it with a food processor is not puréeing the garlic enough at the beginning, so make sure you mince it finely with the salt, and then slowly add the water. In either case, it’s important to add the oil slowly, but you’ll want to add it a little extra slowly when using a food processor.