Serves 8
20 min
Traditional Toum (Lebanese Garlic Sauce)
Recipe GLPRc2442f108480f6
A classic Lebanese emulsified garlic sauce with a creamy, pale golden texture. Fresh garlic cloves are blended with lemon juice, ice water, and neutral oil to create an intensely flavorful condiment that pairs perfectly with grilled meats, shawarma, and roasted vegetables. The key to perfect toum is the gradual addition of oil while maintaining the emulsion.
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Ingredients
1 cup garlic cloves (about 4 1/2 ounces)
2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon table salt)
1/4 cup fresh lemon juice, divided (about 2 lemons)
1/4 cup ice water, divided
3 cups neutral oil such as grapeseed or canola oil, divided
Directions
Place the garlic cloves and salt into a food processor. Pulse until the garlic is finely minced and begins to break down into a paste, about 1-2 minutes.
Add 2 tablespoons of the lemon juice to the garlic mixture. Pulse for another 30 seconds to combine.
With the food processor running on low speed, begin adding the oil very slowly, starting with just a few drops at a time. This slow addition is critical to creating a stable emulsion. Continue this process for about 2-3 minutes until the mixture begins to thicken and turn pale.
Once the mixture has emulsified and thickened, alternate between adding small amounts of ice water and oil, continuing to blend. Add about 1 tablespoon of ice water, then a few tablespoons of oil, repeating this pattern.
After about half of the oil has been incorporated, add the remaining 2 tablespoons of lemon juice. Continue alternating between ice water and oil until all oil and water are fully incorporated.
The finished toum should be pale golden, thick, and creamy with a smooth, spreadable consistency. If it breaks or becomes too thin, stop adding oil immediately and allow the mixture to rest for a minute before resuming if needed.
Transfer the toum to a clean jar and refrigerate until ready to serve. The sauce will continue to thicken slightly as it cools.
