Toum
Lebanese garlic sauce whipped into a fluffy, snow-white emulsion of garlic, lemon and oil.
- Serves 24
- Active 20 min
- Total 20 min
- Sauces
Ingredients
- 1/2 cup peeled garlic cloves
- 1 tsp kosher salt
- 3 cups neutral oil, such as canola
- 1/4 cup lemon juice
- 1/4 cup ice water
Method
- Trim the root ends of the garlic and pull out any green sprouts, which taste bitter.
- Process the garlic and salt in a food processor for about 1 minute, scraping down, until finely minced.
- With the motor running, add 1/2 cup oil in the thinnest possible stream, then 1 tbsp lemon juice.
- Keep alternating 1/2 cup oil, added very slowly, with a tablespoon of lemon juice or ice water until everything is used and the sauce is thick and fluffy, 10 to 15 minutes.
- Transfer to a jar and refrigerate. It keeps for up to a month.
Notes
If the sauce turns runny and breaks, start again with a few fresh garlic cloves and salt, then drizzle the broken mixture in slowly.