Description
Toum is a fluffy, intensely garlicky Lebanese sauce that pairs perfectly with various dishes.
Ingredients
Scale
- 1 full head of garlic, approximately 40–50g of peeled cloves
- 1 teaspoon kosher salt
- ¼ cup (60ml) fresh lemon juice
- 1 cup (240ml) neutral oil (canola, sunflower, or grapeseed)
- 2–3 tablespoons ice water (optional)
Instructions
- Prepare the garlic. Peel every clove and halve each clove lengthwise to remove the green germ.
- Make the garlic paste. Place the peeled garlic cloves and salt in a food processor. Pulse until finely minced, then run for 30 seconds until paste-like.
- Begin the emulsion. With the food processor running, drizzle in the oil very slowly. Alternate between adding oil and lemon juice.
- Build the sauce. Once thick and white, increase the oil flow slightly while still maintaining a steady stream until fully incorporated.
- Taste and adjust seasoning to your preference, then transfer to a clean jar and refrigerate.
Notes
Toum keeps well for a month in the fridge. Allow it to sit for 24 hours for the flavors to mellow.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Emulsifying
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 0g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg