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Indulge in the rich flavors of Toum, a Lebanese garlic sauce that pairs perfectly with shawarma, grilled chicken, and more. With just a few ingredients and simple techniques, you can create this staple condiment that will elevate your Middle Eastern dishes. Remember not to freeze the Toum for the best taste and texture.
Type of Cuisine:
Middle Eastern
Prep Time: 10 Minutes.
Cook Time: 15 Minutes
How Many Servings?
16 Servings/ 2 oz
Ingredients:
1X
2X
3X
Adjust Servings
| 1 cup peeled garlic cloves about 5 oz | |
| 2 teaspoons salt | |
| 3 cups vegetable oil (neutral-flavored oil like sunflower or canola) | |
| 1/2 cup lemon juice |
Preparation
1
Prepare the Garlic for the Sauce
Start by peeling the garlic cloves, making sure all the skin is removed. Cut each clove in half and remove the green germ in the center, as it can add a bitter taste to the sauce.
Start by peeling the garlic cloves, making sure all the skin is removed. Cut each clove in half and remove the green germ in the center, as it can add a bitter taste to the sauce.
2
Make the Garlic Paste
Using a food processor, combine the peeled garlic cloves and salt. Pulse until the mixture forms a smooth, paste-like consistency.
Using a food processor, combine the peeled garlic cloves and salt. Pulse until the mixture forms a smooth, paste-like consistency.
3
Emulsify with Oil
Once the garlic and salt have formed a paste, slowly add the oil—one tablespoon at a time—while continuing to mix or process. This helps create a smoother, well-blended garlic base.
Once the garlic and salt have formed a paste, slowly add the oil—one tablespoon at a time—while continuing to mix or process. This helps create a smoother, well-blended garlic base.
4
Add Lemon Juice & Oil to Emulsify
Begin slowly drizzling in the lemon juice, alternating with the vegetable oil. Pour from a slight distance in a steady stream while continuously mixing or processing. This gradual method helps the mixture emulsify properly, resulting in a creamy, smooth texture.
Begin slowly drizzling in the lemon juice, alternating with the vegetable oil. Pour from a slight distance in a steady stream while continuously mixing or processing. This gradual method helps the mixture emulsify properly, resulting in a creamy, smooth texture.
5
Finish Emulsifying for a Creamy Texture
Continue adding the lemon juice and vegetable oil in alternating increments, mixing thoroughly after each addition. This process should take about 10 minutes to achieve a smooth, creamy consistency, similar to mayonnaise. Be patient and take your time for the best results.
Continue adding the lemon juice and vegetable oil in alternating increments, mixing thoroughly after each addition. This process should take about 10 minutes to achieve a smooth, creamy consistency, similar to mayonnaise. Be patient and take your time for the best results.
6
Store & Let It Set
ce the toum reaches the desired creamy texture, transfer it to a clean, airtight container. Refrigerate to allow it to chill and thicken further. It will keep well and develop even more flavor over time.
ce the toum reaches the desired creamy texture, transfer it to a clean, airtight container. Refrigerate to allow it to chill and thicken further. It will keep well and develop even more flavor over time.
Recipe Tips & Suggestions
Variation: Herb-infused Toum Sauce
For a flavorful twist on the traditional Toum sauce, you can infuse it with herbs. Simply add a handful of fresh herbs such as parsley, cilantro, or dill to the food processor along with the garlic and salt. Process until well combined and continue with the remaining steps as mentioned in the original recipe. The herb-infused Toum sauce adds an extra layer of freshness and aromatic flavors to your dishes.
Feel free to experiment with different herbs and find your favorite combination. Enjoy the herb-infused Toum sauce in various Middle Eastern recipes or as a delightful dip for vegetables and bread.
Not to Freeze
It is not recommended to freeze Toum sauce as it may affect its texture and consistency. Toum is best enjoyed fresh, so it's ideal to make it in small batches that can be consumed within a reasonable time frame. Store the Toum sauce in an airtight container in the refrigerator for up to a month for the best flavor and quality.