Description
Lebanese Garlic Sauce, or Toum, is a creamy, fluffy, and intensely garlicky condiment made by emulsifying garlic with lemon juice and oils. This traditional Middle Eastern sauce is perfect for enhancing grilled meats, vegetables, or serving as a flavorful dipping sauce.
Ingredients
Scale
Ingredients
- 1 cup garlic, peeled
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/4 cup vegetable oil
- 1 tablespoon salt
- 1/4 cup ice cubes
Instructions
- Prepare Garlic: Place the peeled garlic cloves in a food processor and pulse several times until finely minced, ensuring the garlic breaks down into very small pieces.
- Emulsify Mixture: While the processor is running on low speed, slowly drizzle in lemon juice, then the olive oil and vegetable oil. Continue processing until the mixture thickens and emulsifies into a creamy, smooth texture.
- Incorporate Salt and Ice: Add the salt and ice cubes to the mixture and continue blending until the sauce is smooth, fluffy, and well combined. The ice cubes help keep the mixture cool and aid in maintaining the emulsification.
- Serve: Transfer the toum to a serving bowl or container. Use immediately as a condiment for grilled meats, vegetables, or as a dipping sauce, or refrigerate for later use.
Notes
- Use fresh garlic for the best flavor and to avoid bitterness.
- Slowly adding the oils is essential to create a proper emulsification and creamy texture.
- Keep ingredients cold as the ice cubes help prevent the sauce from overheating and separating.
- This sauce can be stored in the refrigerator for up to 2 weeks.
- For a milder garlic flavor, reduce the amount of garlic slightly.
