Description
Lebanese Garlic Sauce, known as Toum, is a creamy, fluffy, and intensely flavorful garlic sauce made from fresh garlic, neutral oil, lemon juice, and salt. Perfect as a condiment for grilled meats, sandwiches, or as a dip, this traditional sauce captures the bold, pungent essence of garlic balanced with citrusy brightness. It requires a slow emulsification process in a food processor to achieve its characteristic smooth and airy texture and improves in flavor after resting overnight.
Ingredients
Ingredients
- 1 cup garlic cloves (peeled)
- 2 teaspoons Kosher salt
- 3 cups neutral oil (such as vegetable or canola)
- ½ cup lemon juice
Instructions
- Prepare Garlic: Slice the garlic cloves in half lengthwise and carefully remove any green sprouts. This ensures a cleaner, less bitter garlic flavor in the sauce.
- Process Garlic and Salt: Transfer the sliced garlic cloves and kosher salt into a food processor. Pulse and process for about one minute until the garlic is finely minced, scraping down the sides of the bowl to ensure even mincing.
- Start Emulsification: With the food processor running, slowly add one to two tablespoons of oil. Pause and scrape down the sides of the bowl, then continue adding oil one to two tablespoons at a time until the mixture starts to look creamy and emulsified.
- Add Oil and Lemon Juice Gradually: Once initial emulsification is achieved, increase the speed of pouring and alternate adding the remaining oil and the lemon juice in small increments. This slow process should take about 15 minutes to fully incorporate all the oil and lemon juice into a thick, fluffy sauce.
- Refrigerate Overnight: Transfer the finished sauce into a glass container. Cover it with a paper towel and refrigerate overnight. This resting period allows the flavors to meld and the texture to stabilize.
- Store Properly: The next day, replace the paper towel with an airtight lid. Keep the Toum refrigerated where it will keep well for up to 3 months.
Notes
- Remove green sprouts inside garlic cloves to prevent bitterness.
- Use a neutral oil like vegetable or canola oil for the best flavor and proper emulsification.
- Pour oil and lemon juice slowly to ensure proper emulsification; rushing this step can cause the sauce to separate.
- Letting the sauce rest overnight improves both texture and flavor.
- Store in an airtight container in the refrigerator for optimal shelf life.
- Toum can be used as a dip, spread, or condiment with grilled meats, sandwiches, and more.
