Toum (Lebanese Garlic Sauce)
Toum (Lebanese Garlic Sauce)
Ingredients
- 1 cup garlic cloves, peeled
- 1 teaspoon salt
- 1/4 cup lemon juice, freshly squeezed
- 3 cups neutral, flavorless oil, such as grapeseed, canola, or sunflower oil
Instructions
- 1
Place the peeled garlic cloves and salt into the bowl of a food processor. Process until the garlic is very finely minced and almost a paste, scraping down the sides as needed. This may take 2-3 minutes.
⏱️ 3 min
- 2
With the food processor running on low speed, slowly drizzle in 1/4 of the lemon juice. Continue to process for another minute.
⏱️ 1 min
- 3
Begin to slowly drizzle in the neutral oil, a very thin stream at a time, with the food processor still running. Alternate adding small amounts of oil with small amounts of the remaining lemon juice. This slow emulsification process is crucial for the toum to thicken properly. Continue until all the oil and lemon juice have been incorporated and the sauce is thick and white, resembling mayonnaise.
⏱️ 10 min
- 4
Taste and adjust seasoning if necessary. Transfer the toum to an airtight container and refrigerate. The sauce will thicken further as it chills.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Toum (Lebanese Garlic Sauce)
- 1 cup garlic cloves, peeled
- 1 teaspoon salt
- 1/4 cup lemon juice, freshly squeezed
- 3 cups neutral, flavorless oil, such as grapeseed, canola, or sunflower oil
Instructions
- 1
Place the peeled garlic cloves and salt into the bowl of a food processor. Process until the garlic is very finely minced and almost a paste, scraping down the sides as needed. This may take 2-3 minutes.
⏱️ 3 min - 2
With the food processor running on low speed, slowly drizzle in 1/4 of the lemon juice. Continue to process for another minute.
⏱️ 1 min - 3
Begin to slowly drizzle in the neutral oil, a very thin stream at a time, with the food processor still running. Alternate adding small amounts of oil with small amounts of the remaining lemon juice. This slow emulsification process is crucial for the toum to thicken properly. Continue until all the oil and lemon juice have been incorporated and the sauce is thick and white, resembling mayonnaise.
⏱️ 10 min - 4
Taste and adjust seasoning if necessary. Transfer the toum to an airtight container and refrigerate. The sauce will thicken further as it chills.
⏱️ 1 min