Description
Toum is a traditional Lebanese garlic sauce known for its fluffy texture and strong, vibrant garlic flavor. This versatile condiment is made by emulsifying garlic, lemon juice, salt, water, and vegetable oil to create a creamy, mayo-like sauce that pairs perfectly with grilled meats, sandwiches, and various Middle Eastern dishes. This recipe yields a large batch suitable for multiple servings and can be stored for several days to add a burst of garlic goodness to your meals.
Ingredients
Ingredients
- 1 cup garlic cloves (about 3 heads of garlic)
- 1/3 cup cold water
- 1/4 cup lemon juice (about 1 lemon)
- 1 1/2 tsp kosher salt
- 3 cups vegetable oil (such as canola or sunflower oil)
Instructions
- Prepare the Garlic: Peel the garlic cloves and cut them in half lengthwise to remove the green sprout (germ) which can cause bitterness, ensuring a smoother taste.
- Blend Garlic and Water: Place the garlic cloves into the bowl of a food processor along with cold water. Blend until the garlic is minced finely. Stop and scrape down the sides of the bowl with a spatula to incorporate all garlic evenly.
- Add Lemon Juice and Salt: Pour in half of the lemon juice (1/8 cup) along with the kosher salt. Blend again to combine these flavors thoroughly with the garlic base.
- Start Emulsifying with Oil: While the food processor is running, slowly drizzle in 1 cup of vegetable oil over about 3 minutes. The slow addition is crucial to start the emulsification process and achieve the fluffy texture. Then, stop to scrape down the bowl once more.
- Complete Emulsion: Add the remaining lemon juice, keep the food processor running, and slowly drizzle the remaining 2 cups of oil over approximately 6 minutes. Scrape down the sides a couple of times throughout to ensure everything is fully combined and the sauce is thick and creamy.
- Final Seasoning and Serve: Once the sauce has a fluffy, thick consistency, taste and adjust the salt if necessary. The toum is ready to be served or stored for later use.
Notes
- Ensure garlic is fresh and sprout is removed to prevent bitterness.
- Vegetable oil should be neutral-flavored to maintain the authentic taste.
- The slow drizzle of oil is critical for proper emulsification; rushing this step may cause the sauce to break.
- Toum can be stored in an airtight container in the refrigerator for up to two weeks.
- If the sauce breaks or is too runny, try adding a small garlic clove and slowly blending again to re-emulsify.
