Description
This Lebanese Garlic Sauce, known as Toum, is a garlic lover’s dream. It’s intensely garlicky, ultra creamy, and whipped to perfection in just a few minutes! Use it as a dip, spread, or sauce for everything from roasted veggies, Mediterranean bowls and grilled tofu.
Ingredients
- ½ to 1 cup peeled garlic
- 1 teaspoon salt, or to taste
- 3 cups neutral oil
- 1/4 cup lemon juice
- 5 tablespoons of ice water
Instructions
- Remove the garlic germ. Peel the garlic cloves, then halve them lengthwise to remove the garlic germ (the green little sprout!). The germ can have a slightly bitter or harsh flavor, and removing it keeps the toum mellow.
- Finely mince the garlic. Add the garlic and salt (start with 1 teaspoon) to a food processor and process for one minute, or until the garlic becomes finely minced. Stop and scrape down the sides of the bowl as needed.
- Slowly pour in the oil. While the food processor is running, slowly pour in two tablespoons of oil. Again, stop and scrape down the sides of the bowl as needed. Repeat once or twice more until the garlic begins to look creamy and emulsified.
- Add remaining oil, lemon juice, and water. Continue adding the oil 2 tablespoons at a time, followed by the 2 tablespoons of lemon juice and 2 tablespoons of water. Alternate between the three until everything has been added and is well incorporated.
- Enjoy! Serve this Lebanese Garlic Sauce immediately or refrigerate until chilled before enjoying.
Notes
- Storage: This sauce will keep for up to 1 month when stored in an airtight glass container in the refrigerator. If stored in plastic, it may spoil more quickly.
- Prep Time: 15 minutes
- Category: Dips & Spreads
- Method: Food Processor
- Cuisine: Lebanese