Description
Toum is a traditional Middle Eastern garlic sauce known for its fluffy, creamy texture and bold flavor. Made by emulsifying garlic, oil, lemon juice, and salt, this versatile condiment is perfect for pairing with grilled meats, vegetables, or as a sandwich spread. Its bright flavor and smooth consistency make it a staple in Lebanese cuisine and a must-try for garlic lovers.
Ingredients
Scale
Ingredients
- 1 cup peeled garlic cloves
- 1 teaspoon salt
- 3 cups neutral oil (such as sunflower or canola)
- 1/4 cup freshly squeezed lemon juice
- 2–4 tablespoons ice water (as needed)
Instructions
- Prepare Garlic and Salt: In a food processor, combine the peeled garlic cloves and salt. Pulse until the garlic is finely minced, stopping occasionally to scrape down the sides to ensure even chopping.
- Add Oil Gradually: With the food processor running, slowly drizzle about 1/4 cup of the neutral oil in a thin, steady stream. This slow incorporation helps begin the emulsification process, which is key to achieving the fluffy texture.
- Alternate Lemon Juice and Oil: Add 1 teaspoon of freshly squeezed lemon juice, then continue to alternate slowly pouring the oil and lemon juice in small amounts. Maintain a slow, steady stream while the processor runs to keep the sauce from breaking or separating.
- Adjust Texture if Needed: If the mixture starts to separate or become thin, add 1 tablespoon of ice water to bring it back together and maintain the creamy consistency. Continue this process until all the oil and lemon juice have been fully incorporated.
- Finish and Store: Continue blending until the sauce becomes fluffy, white, and smooth, which should take about 10 minutes in total. Transfer the toum to a jar and refrigerate for storage.
Notes
- Use a food processor with a narrow chute to better control the flow of oil, which is crucial for a successful emulsion.
- Store toum in the refrigerator for up to 1 month for optimum freshness and flavor.
- This garlic sauce complements grilled meats, roasted vegetables, and works wonderfully as a sandwich spread.
- Patience is key—pour oil slowly and steadily to avoid the sauce breaking and to ensure a perfect fluffy texture.
