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.
