TOUM (Middle Eastern Garlic Sauce)
TOUM (Middle Eastern Garlic Sauce)
Ingredients
- 1 cup garlic cloves, peeled
- 1 teaspoon kosher salt
- 1/4 cup lemon juice, freshly squeezed, divided
- 2 cups neutral cooking oil, such as canola or grapeseed oil
Instructions
- 1
Place the peeled garlic cloves and kosher salt into the bowl of a food processor. Process until the garlic is very finely minced and resembles a paste, scraping down the sides as needed.
⏱️ 3 min
- 2
Add 1 tablespoon of the lemon juice to the garlic mixture. Continue processing until the mixture starts to form a thicker paste.
⏱️ 2 min
- 3
With the food processor running continuously, slowly drizzle in about 1/2 cup of the neutral cooking oil in a very thin, steady stream. The mixture will start to emulsify and thicken.
⏱️ 3 min
- 4
Add another tablespoon of lemon juice, then continue to slowly drizzle in another 1/2 cup of oil while the processor is running. Repeat this process, alternating between 1 tablespoon of lemon juice and 1/2 cup of oil, until all the lemon juice and oil have been incorporated. The toum should be thick, fluffy, and creamy.
⏱️ 7 min
- 5
Taste and adjust seasoning if necessary. Transfer the toum to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld and the sauce to firm up slightly. It will keep in the refrigerator for up to 2 weeks.
Kitchen Tools
Nutrition Facts (per serving)
TOUM (Middle Eastern Garlic Sauce)
Ingredients
- 1 cup garlic cloves, peeled
- 1 teaspoon kosher salt
- 1/4 cup lemon juice, freshly squeezed, divided
- 2 cups neutral cooking oil, such as canola or grapeseed oil
Instructions
- 1
Place the peeled garlic cloves and kosher salt into the bowl of a food processor. Process until the garlic is very finely minced and resembles a paste, scraping down the sides as needed.
⏱️ 3 min - 2
Add 1 tablespoon of the lemon juice to the garlic mixture. Continue processing until the mixture starts to form a thicker paste.
⏱️ 2 min - 3
With the food processor running continuously, slowly drizzle in about 1/2 cup of the neutral cooking oil in a very thin, steady stream. The mixture will start to emulsify and thicken.
⏱️ 3 min - 4
Add another tablespoon of lemon juice, then continue to slowly drizzle in another 1/2 cup of oil while the processor is running. Repeat this process, alternating between 1 tablespoon of lemon juice and 1/2 cup of oil, until all the lemon juice and oil have been incorporated. The toum should be thick, fluffy, and creamy.
⏱️ 7 min - 5
Taste and adjust seasoning if necessary. Transfer the toum to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld and the sauce to firm up slightly. It will keep in the refrigerator for up to 2 weeks.