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Lebanese Garlic Sauce (Toum) Recipe

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★★★★★

4.9 from 107 reviews

Toum is a classic Lebanese garlic sauce known for its fluffy texture and bold garlic flavor. Made primarily from fresh garlic, lemon juice, salt, and neutral oil, this creamy sauce is perfect as a dip, condiment, or accompaniment to grilled meats and vegetables. The traditional emulsification technique creates a fluffy, thick garlic mayo-like consistency, delivering powerful flavor with a smooth finish.

Ingredients

Scale

Ingredients

  • 1 cup garlic cloves, about 3 heads of garlic
  • 1/3 cup cold water
  • 1/4 cup lemon juice, about 1 lemon
  • 1 1/2 tsp Kosher salt
  • 3 cups vegetable oil (neutral flavor oil such as vegetable, canola, avocado or sunflower oil recommended)

Instructions

  1. Prepare the Garlic: Peel the garlic cloves and cut them in half lengthwise to remove the green sprout (germ) to prevent bitterness.
  2. Minced Garlic: Add the garlic cloves to the bowl of a food processor along with the cold water. Blend until the garlic is minced finely. Stop and scrape down the sides of the bowl using a spatula to ensure even blending.
  3. Add Lemon Juice and Salt: Pour in half of the lemon juice (1/8 cup) and the kosher salt to the minced garlic mixture. Blend again to combine fully.
  4. Slowly Emulsify Oil (First Part): While the food processor is running, slowly drizzle 1 cup of the vegetable oil into the bowl over approximately 3 minutes. This slow addition helps begin the emulsification process. Stop the processor and scrape down the bowl again to incorporate all ingredients evenly.
  5. Add Remaining Lemon Juice and Oil: Pour in the remaining lemon juice. Keep the processor running and gradually drizzle the last 2 cups of oil as slowly as possible, taking about 6 minutes. Stop and scrape down the sides a couple of times to ensure a smooth, fluffy sauce.
  6. Final Seasoning and Texture: The sauce should be thick and fluffy with a creamy texture. Taste and add more salt if necessary to balance flavors.

Notes

  • Use young garlic and remove the green germ for a less bitter sauce.
  • Choose neutral-flavored oils such as vegetable, canola, avocado, or sunflower oil for best results; avoid olive or grapeseed oils to prevent off flavors and color changes.
  • Store toum in an airtight container in the refrigerator for up to 2 months. Avoid freezing.
  • If the sauce breaks (separates), it is usually due to adding oil too quickly or adding lemon juice late. To fix, add 2 tablespoons of cooked mashed potatoes and blend again until smooth.
  • To mellow intense garlic flavor, refrigerate the sauce for 1-2 days before serving or soak peeled garlic cloves in cold water for 20 minutes before blending, ensuring they are dried thoroughly afterwards.

Keywords: Toum, Lebanese garlic sauce, garlic mayonnaise, Middle Eastern sauce, garlic dip, emulsified sauce, easy garlic sauce

Find it online: https://hannahdelgado.com/lebanese-garlic-sauce-toum-recipe/