Toum (Garlic Sauce)
Toum (Garlic Sauce)
Ingredients
- 1/3 cup garlic, chopped
- 7 fluid ounces oil, neutral-flavored, such as grapeseed or canola
- 3 tablespoons lemon juice, freshly squeezed
- 1 tablespoon water
- 1 fluid ounce aquafaba, liquid from a can of garbanzo beans
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Gather all your ingredients. For best results, ensure your garlic is freshly chopped and your aquafaba is at room temperature.
⏱️ 2 min
- 2
In a tall, narrow container or jar that is just wide enough to fit your immersion blender, add the chopped garlic.
⏱️ 1 min
- 3
Pour the lemon juice, water, and aquafaba into the container with the garlic. Add the salt.
⏱️ 1 min
- 4
Carefully pour the oil into the container. It's important to add all the oil at this stage before blending.
⏱️ 1 min
- 5
Insert the immersion blender into the container, pushing it all the way to the bottom. Ensure the blender head is fully submerged and resting on the bottom.
⏱️ 1 min
- 6
Turn the immersion blender on to high speed. Keep the blender stationary at the bottom of the container for about 30-60 seconds, or until you see a thick, white emulsion forming at the bottom.
⏱️ 1 min
- 7
Once the bottom has emulsified, slowly begin to lift the immersion blender upwards, just a few inches at a time, allowing the oil from the top to be drawn into the emulsion. Continue to move the blender up and down gently, incorporating all the oil and ingredients.
⏱️ 2 min
- 8
Continue blending until the mixture is completely emulsified, thick, creamy, and white, resembling mayonnaise. Taste and adjust salt if necessary.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Toum (Garlic Sauce)
- 1/3 cup garlic, chopped
- 7 fluid ounces oil, neutral-flavored, such as grapeseed or canola
- 3 tablespoons lemon juice, freshly squeezed
- 1 tablespoon water
- 1 fluid ounce aquafaba, liquid from a can of garbanzo beans
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Gather all your ingredients. For best results, ensure your garlic is freshly chopped and your aquafaba is at room temperature.
⏱️ 2 min - 2
In a tall, narrow container or jar that is just wide enough to fit your immersion blender, add the chopped garlic.
⏱️ 1 min - 3
Pour the lemon juice, water, and aquafaba into the container with the garlic. Add the salt.
⏱️ 1 min - 4
Carefully pour the oil into the container. It's important to add all the oil at this stage before blending.
⏱️ 1 min - 5
Insert the immersion blender into the container, pushing it all the way to the bottom. Ensure the blender head is fully submerged and resting on the bottom.
⏱️ 1 min - 6
Turn the immersion blender on to high speed. Keep the blender stationary at the bottom of the container for about 30-60 seconds, or until you see a thick, white emulsion forming at the bottom.
⏱️ 1 min - 7
Once the bottom has emulsified, slowly begin to lift the immersion blender upwards, just a few inches at a time, allowing the oil from the top to be drawn into the emulsion. Continue to move the blender up and down gently, incorporating all the oil and ingredients.
⏱️ 2 min - 8
Continue blending until the mixture is completely emulsified, thick, creamy, and white, resembling mayonnaise. Taste and adjust salt if necessary.
⏱️ 1 min