Description
Toum is a traditional Lebanese garlic sauce known for its creamy, fluffy texture and strong, fresh garlic flavor. Made by emulsifying fresh garlic, salt, neutral oil, lemon juice, and ice water in a food processor, this versatile condiment pairs perfectly with grilled meats, sandwiches, roasted vegetables, or as a spread or dip.
Ingredients
Scale
Ingredients
- 1 cup fresh garlic cloves (peeled and green sprout removed)
- 1 teaspoon salt
- 3 cups neutral oil (such as sunflower, canola, or grapeseed)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup ice water (as needed)
Instructions
- Prep the garlic: Peel the garlic cloves and carefully remove the green germ to eliminate bitterness. Add the garlic and salt to a food processor and pulse until the garlic is finely minced, scraping down the sides of the bowl as needed to ensure even mincing.
- Emulsify the sauce: Keep the food processor running while slowly streaming in the neutral oil—starting with just a few drops at first. Alternate adding small amounts of lemon juice in between the oil additions. This gradual process allows the mixture to emulsify properly and transform into a fluffy, white sauce resembling mayonnaise.
- Adjust with water if needed: If the sauce becomes too thick or if the emulsion begins to separate, add 1 to 2 tablespoons of ice water gradually while blending. This will help smooth the sauce and bring it back together.
- Store and serve: Once the toum is thick and creamy, transfer it into a sealed container and refrigerate. The sauce can be kept for up to 3 to 4 weeks. Serve it as a flavorful accompaniment to grilled meats, sandwiches, roasted vegetables, or use it as a versatile spread or dip.
Notes
- Removing the green germ from garlic is essential to avoid bitterness in the sauce.
- The slow addition of oil and lemon juice is key to achieving the proper emulsion.
- If the emulsion breaks or the sauce is too thick, using ice water helps stabilize it.
- Store the sauce in an airtight container in the refrigerator to maintain freshness for up to a month.
- Toum is very potent in flavor; use it sparingly when serving.
