Description
Lebanese Garlic Sauce, known as Toum, is a creamy, fluffy, and intensely garlicky condiment made by emulsifying garlic with lemon juice and oils. This versatile sauce is perfect as a dip, spread, or accompaniment to grilled meats and vegetables, adding a bright and pungent flavor to any dish.
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 the garlic: Place the peeled garlic cloves in a food processor and pulse until they are finely minced, starting the base for the sauce.
- Emulsify the mixture: With the food processor running, slowly drizzle in the lemon juice, followed by olive oil and vegetable oil. This slow addition helps the mixture emulsify properly, creating a creamy, thick consistency.
- Add salt and chill: Add the tablespoon of salt and the ice cubes to the food processor. Continue blending until the mixture becomes smooth, fluffy, and light in texture, which typically takes a few more minutes of processing.
- Serve: Transfer the sauce to a serving bowl and use it immediately, or refrigerate for later. Toum is perfect served alongside grilled meats, vegetables, or as a flavorful dipping sauce for a variety of dishes.
Notes
- Use fresh garlic for the best flavor and avoid bitterness in the sauce.
- The ice cubes help to keep the sauce cold and maintain the creamy texture during emulsification.
- If the sauce breaks or doesn’t emulsify properly, add a small amount of cold water or ice chips and blend again to bring it back together.
- Store the sauce in an airtight container in the refrigerator for up to 1 week.
- Toum pairs beautifully with grilled chicken, kebabs, vegetables, and as a sandwich spread.
