If you adore Mediterranean flavors and crave a garlicky punch that elevates everything it touches, the Immersion Blender Toum (Lebanese Garlic Sauce) Recipe is your new best friend in the kitchen. This luscious, creamy sauce boasts a pure, bold garlic flavor with a texture so silky it almost feels like a magical emulsion. Whether you’re pairing it with chicken shawarma, grilled veggies, or simply using it as a vibrant dip, this recipe brings authentic Lebanese charm to your table with effortless ease. And guess what? All you need is a trusty immersion blender to whip up this classic sauce in no time, transforming raw garlic into something heavenly.
Ingredients You’ll Need
The magic of this Immersion Blender Toum (Lebanese Garlic Sauce) Recipe lies in its simplicity. Each ingredient plays a crucial role: fresh garlic delivers that unmistakable pungency, lemon juice adds brightness and acidity to balance the bite, salt enhances the flavors, and neutral canola oil creates the perfect creamy texture without overpowering the garlic’s personality.
- Fresh garlic (2 bulbs, ~25 cloves): The star of the show, make sure to remove the inner germ for smoother flavor and texture.
- Canola oil (1 cup): Provides a neutral base that emulsifies beautifully and gives the sauce its rich creaminess.
- Large lemon (juiced): Adds a fresh, tangy zing that helps balance the richness of the garlic and oil.
- Kosher salt (2 teaspoons): Amplifies all the flavors, seasoning the sauce perfectly without overwhelming it.
How to Make Immersion Blender Toum (Lebanese Garlic Sauce) Recipe
Step 1: Prepare the Garlic
First, peel all the garlic cloves carefully, which can be a bit tedious but absolutely worth it for that signature fresh garlic flavor. Split each clove in half and remove the inner germ—the tiny green sprout inside—since it can impart bitterness. This step ensures your toum stays smooth and mellow rather than sharp and harsh.
Step 2: Blend the Garlic with Lemon and Salt
Place the peeled garlic cloves into your mason jar or the jar attachment that came with your immersion blender. Add the kosher salt and freshly squeezed lemon juice on top. Using your immersion blender, start blending until you achieve a smooth, uniform paste. This part is crucial because creating a smooth garlic base guarantees a creamy sauce and avoids graininess.
Step 3: Add Oil Gradually While Blending
With the immersion blender at the bottom of the jar, slowly pour the canola oil over the garlic paste. Keep the blender running steadily at the bottom as the emulsification begins. As the mixture thickens and turns luscious, gradually lift the blender upwards in small increments, fully blending until your toum reaches that classic fluffy, thick texture reminiscent of mayonnaise.
How to Serve Immersion Blender Toum (Lebanese Garlic Sauce) Recipe
Garnishes
Sprinkle a few fresh parsley leaves or a pinch of sumac atop your toum to add a pop of color and a hint of herbal brightness. For a bit of heat, a light drizzle of chili oil can also turn this garlic sauce into an exciting fusion condiment.
Side Dishes
Toum shines best served alongside grilled meats like shish tawook, juicy chicken kebabs, or even lamb chops. It also welcomes roasted vegetables, crispy fries, or fluffy pita bread, making it the ultimate dip for any Mediterranean-inspired feast.
Creative Ways to Present
Think outside the usual and spread toum on sandwiches or burgers for an extra punch of flavor. It can also be swirled into mashed potatoes, mixed with Greek yogurt for a tangy twist, or dolloped on top of roasted cauliflower for a mouthwatering appetizer sensation.
Make Ahead and Storage
Storing Leftovers
Keep your delicious Immersion Blender Toum (Lebanese Garlic Sauce) Recipe fresh by storing it in an airtight container in the refrigerator. It will last beautifully for up to a week, with flavors intensifying and mellowing over time. Giving it a quick stir before serving helps maintain its creamy consistency.
Freezing
While toum is best enjoyed fresh, you can freeze leftovers in a sealed container for up to one month. When thawed, expect a slight separation, so whisk it gently or blend briefly with your immersion blender again to bring back its smooth texture.
Reheating
Toum is typically served cold or room temperature and doesn’t need reheating. If serving alongside hot dishes, simply add the sauce after cooking to preserve its vibrant flavor and creamy texture.
FAQs
Can I use garlic powder instead of fresh garlic for toum?
Fresh garlic is essential for authentic toum’s pungent flavor and creamy texture. Garlic powder won’t provide the same freshness or emulsification ability, so it’s best to stick with fresh cloves.
What kind of oil works best in this Immersion Blender Toum (Lebanese Garlic Sauce) Recipe?
Neutral oils like canola or sunflower oil are ideal because they don’t overpower the garlic flavor. Olive oil can be used, but it will give a stronger fruity taste and may change the texture.
Why does my toum sometimes separate or become grainy?
This usually happens if the oil is added too quickly or the mixture gets too warm during blending. Keep your ingredients cold and add the oil very slowly while blending steadily to ensure a smooth emulsion.
How can I mellow out the strong garlic flavor if it’s too intense?
Refrigerate the sauce for a day or two to let the flavors mellow naturally, or stir in a spoonful of Greek yogurt or mayonnaise that can soften the sharpness without diluting the character of toum.
Is an immersion blender necessary or can I use a food processor?
While a food processor works, the immersion blender method is preferred for better control and smoother texture. Plus, it requires less cleanup and is incredibly quick!
Final Thoughts
There’s something truly special about making your own Immersion Blender Toum (Lebanese Garlic Sauce) Recipe at home. It’s bright, bold, and versatile enough to enhance countless dishes with a garlic kick that feels like a warm, flavorful hug. Once you try it, you’ll wonder how you ever lived without this easy yet authentic Lebanese classic in your culinary repertoire. So gather those simple ingredients, grab your immersion blender, and start your journey to toum perfection today!
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Immersion Blender Toum (Lebanese Garlic Sauce) Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 10 servings
- Category: Condiments
- Method: Blending
- Cuisine: Lebanese, Middle Eastern
Description
Lebanese garlic sauce, or Toum, is a creamy and luscious condiment that is a staple in Middle Eastern cuisine, especially beloved with dishes like chicken shawarma and shish tawook. This easy immersion blender toum recipe allows you to make this iconic garlic sauce at home with just a few simple ingredients, resulting in a thick, flavorful sauce with a perfect fluffy texture.
Ingredients
Garlic Base
- 2 bulbs fresh garlic (approximately 25 cloves)
Liquid and Seasoning
- 1 cup canola oil
- 1 large lemon, juiced
- 2 teaspoons kosher salt
Instructions
- Prepare the garlic: Remove the skin from all the raw garlic cloves. Split each clove in half and carefully remove the inner garlic germ to reduce bitterness and spiciness.
- Blend garlic with salt and lemon juice: Place the peeled garlic cloves in a mason jar or the blender jar of your immersion blender. Add the kosher salt and freshly squeezed lemon juice. Blend using the immersion blender until a smooth, thick garlic paste forms.
- Add oil gradually: Pour the canola oil slowly on top of the garlic paste while keeping the immersion blender positioned at the bottom of the jar. Start blending at the bottom, and as the mixture begins to thicken, gradually raise the blender in small increments. Continue blending until the toum has emulsified into a thick, fluffy sauce.
Notes
- If your toum is too potent or spicy, refrigerate it for 1-3 days to mellow the flavors.
- To balance out spiciness, add a spoonful of mayonnaise, Greek yogurt, or mashed potatoes to the prepared sauce.
- Blanch garlic cloves in ice water for 30 minutes to 1 hour before blending to reduce harshness.
- Use cold ingredients to help achieve a better emulsion and fluffier texture. Warm ingredients increase the risk of the sauce breaking.
