Toum (Lebanese Garlic Sauce)
Make authentic Lebanese toum - the fluffy white garlic sauce that's a Middle Eastern staple! Perfect with shawarma, grilled meats, and fries. Intensely garlicky!
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Ingredients
- •Garlic cloves - 1 cup (about 4 heads)
- •Neutral oil (canola or grapeseed) - 3 cups
- •Lemon juice - 1/4 cup
- •Ice cold water - 1/4 cup
- •Salt - 1 teaspoon
Equipment Needed
- •Food processor
- •Measuring cups
- •Patience!
Instructions
- 1
Peel all garlic cloves. Remove any green sprouts as they can make toum bitter. Add garlic and salt to food processor.
- 2
Process for 30 seconds until garlic is finely minced. Scrape down sides.
- 3
With processor running, add 1/2 cup oil in a VERY slow, steady stream (this takes 3-4 minutes). The mixture will start to emulsify and turn white.
- 4
Add 1 tablespoon lemon juice. Process for 10 seconds.
- 5
Continue alternating: add 1/2 cup oil very slowly, then 1 tablespoon lemon juice. Repeat until all oil is incorporated.
- 6
If mixture gets too thick, add cold water 1 tablespoon at a time until fluffy and spreadable.
- 7
The toum should be bright white, fluffy, and hold peaks like whipped cream. If it breaks, start over with new garlic and slowly incorporate broken mixture.