Description
Traditional Lebanese Garlic Sauce, known as Toum, is a creamy, fluffy, and intensely garlicky condiment perfect for pairing with grilled meats, vegetables, or as a versatile dipping sauce. This recipe emulsifies garlic, lemon juice, olive oil, and vegetable oil to create a bold and flavorful garlic spread commonly enjoyed in Middle Eastern cuisine.
Ingredients
Scale
Basic Ingredients
- 1 cup garlic, peeled
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/4 cup vegetable oil
- 1 tablespoon salt
- 1/4 cup ice cubes
Instructions
- Prepare garlic: Place the peeled garlic cloves in a food processor and pulse until they are finely minced but not pureed. This step ensures the garlic is broken down enough to start forming the base of the sauce.
- Emulsify oils and lemon: With the food processor running, slowly drizzle in the lemon juice, olive oil, and vegetable oil. Adding the liquids gradually allows the mixture to emulsify and create the signature thick and creamy texture of toum.
- Season and finalize: Add the salt and ice cubes to the food processor. Continue blending until the mixture is smooth, fluffy, and well combined. The ice cubes help to keep the sauce cool and maintain its bright flavor and texture.
- Serve: Transfer the toum to a bowl and serve immediately alongside grilled meats, vegetables, or use it as a flavorful dipping sauce.
Notes
- Use fresh garlic for the best flavor and pungency.
- Adding the oils slowly is crucial to achieve proper emulsification and avoid separation.
- Keep the mixture cold by using ice cubes to prevent the garlic from cooking and to maintain the sauce’s bright flavor.
- Toum can be refrigerated in an airtight container for up to 1 week.
- If the sauce separates, reblend with an ice cube to bring it back together.
