Description
Lebanese Garlic Sauce, also known as Toum, is a creamy, fluffy, and intensely flavorful sauce made primarily from garlic, lemon juice, and oil. Perfect as a dip or accompaniment to grilled meats, sandwiches, and Mediterranean dishes, this sauce boasts a robust garlicky punch balanced by acidity and smooth emulsification.
Ingredients
Scale
Ingredients
- ¾ cup peeled garlic cloves
- 1 teaspoon kosher salt
- 2 cups vegetable oil
- 4 tablespoons freshly squeezed lemon juice
- 4 tablespoons ice water
Instructions
- Prepare the garlic paste: In a food processor, combine the peeled garlic cloves and kosher salt. Process them until a smooth, creamy paste forms, scraping down the sides occasionally to ensure even blending.
- Start emulsifying the oil: With the food processor running, slowly drizzle in the vegetable oil, starting with a few drops at a time. This slow incorporation is crucial to creating a stable emulsion and a creamy texture.
- Alternate lemon juice and oil: Once about half of the oil is emulsified into the garlic paste, gradually add the lemon juice in small amounts, alternating with the remaining oil. Continue blending throughout this process, which should take around 20 minutes, to achieve a thick, smooth, and fluffy consistency.
- Add ice water for texture: Blend in the ice water last to lighten the sauce and give it a smooth, spreadable texture.
- Finish and garnish: Transfer the garlic sauce to a bowl. Optionally drizzle olive oil over the top and garnish with fresh parsley for presentation.
- Refrigerate: For the best flavor, refrigerate the sauce overnight to allow the flavors to meld. Serve chilled with grilled meats, vegetables, or sandwiches.
Notes
- Use fresh garlic for the best flavor and brightness.
- Drizzle the oil very slowly to ensure the sauce emulsifies properly without breaking.
- Refrigerate the sauce overnight to deepen the garlic flavor and improve texture.
- Vegetable oil is preferred for a neutral flavor, but you can substitute with light olive oil if desired.
- This sauce is very potent; start with small amounts when serving.
