Traditional Toum (Lebanese Garlic Sauce)
A traditional Lebanese garlic sauce known as toum, featuring garlic, lemon juice, and oil for a creamy, fluffy texture.
Equipment
- Food Processor
- Mortar and pestle
- Paring knife
Ingredients
Main Ingredients
- 1 cup garlic cloves about 4 ½ ounces; 130 g
- 2 teaspoons Diamond Crystal kosher salt for table salt, use 1 teaspoon
- ¼ cup fresh lemon juice from about 2 lemons, divided
- ¼ cup ice water divided
- 3 cups neutral oil such as grapeseed or canola oil, divided
Instructions
Preparation
- Using a paring knife, split each garlic clove in half lengthwise. With the tip of the knife, remove the germ from each garlic clove half.
- Food Processor Method: Place the de-germed garlic and kosher salt in the bowl of a food processor. Pulse garlic in short bursts until finely minced. Add 1 tablespoon lemon juice and continue processing until a paste begins to form.
- Slowly drizzle in ½ cup oil in a thin stream, followed by 1 tablespoon lemon juice. Repeat until all oil and water have been incorporated. Transfer toum to a container and store in the fridge for up to 1 month.
- Mortar and Pestle Method: Combine garlic and salt in the mortar and grind until smooth. Work in oil 1 teaspoon at a time, adding 1 tablespoon oil followed by a few drops of lemon juice until all ingredients are incorporated.
Notes
For the ideal light and fluffy texture, use either the food processor or mortar-and-pestle method. If the emulsion breaks, it can be fixed with an egg white.
Nutrition
Serving: 1tablespoonCalories: 80kcalCarbohydrates: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 115mgPotassium: 12mg
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