Description
Lebanese Garlic Sauce, also known as Toum, is a creamy, fluffy, and intensely garlicky sauce perfect for pairing with grilled meats, vegetables, or as a flavorful dip. Made from fresh garlic, lemon juice, olive oil, and vegetable oil, this traditional Middle Eastern condiment is emulsified to create a rich and smooth texture.
Ingredients
Scale
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 into a food processor and pulse until they are finely minced, creating a smooth garlic base.
- Emulsify Oils and Lemon Juice: With the food processor running, slowly drizzle in the lemon juice followed by the olive oil and vegetable oil. Continue blending until the mixture emulsifies and thickens into a creamy consistency.
- Add Salt and Ice Cubes: Add the salt and ice cubes to the mix, then blend again until the sauce is smooth, fluffy, and well combined. The ice cubes help keep the sauce cold and stable during emulsification.
- Serve: Transfer the Toum to a serving dish and use immediately or refrigerate. It pairs wonderfully with grilled meats, roasted vegetables, or as a dipping sauce.
Notes
- Use fresh garlic for the best flavor and aroma.
- Adding the oils slowly is key to achieving a stable emulsification.
- Keep ingredients cold for a fluffier texture; ice cubes in the blending process assist with this.
- Store leftover Toum in an airtight container in the refrigerator for up to a week.
- For a milder garlic flavor, reduce the amount of garlic or blanch it briefly before processing.
