
Lebanese Garlic Sauce (Toum)
This Lebanese garlic sauce, also known as Toum, is a creamy, garlicky condiment that pairs perfectly with grilled meats, vegetables, and sandwiches. It requires just a few ingredients but depends on proper technique to achieve its signature light, fluffy texture. Source: Serious Eats Yield: 2 cups Ingredients 1/3 cup (85g) peeled garlic cloves (about 25 medium cloves) 2 tsp (6g) kosher salt 1/4 cup (60ml) fresh lemon juice from about 2 lemons, divided 1/4 cup (60ml) ice water, divided 3 cups (720ml) neutral oil like grapeseed or canola oil Directions Process Garlic Base Place garlic and salt in a food processor. Pulse until finely minced, stopping to scrape down sides as needed. Add 2 tablespoons lemon juice (30ml). Continue processing until a smooth paste forms (1-2 minutes). Stop to scrape down sides of bowl as needed. Begin Emulsion With food processor running, slowly drizzle in 1/4 cup oil in a very thin stream. Add 1 tablespoon ice water (15ml). Continue processing and alternating between: 1/4 cup oil in a thin stream 1 tablespoon ice water OR 1 tablespoon lemon juice Repeat until all ingredients are incorporated. The sauce will gradually become thick. Finish & Store Transfer to an airtight container. Refrigerate at least 2 hours to allow flavors to develop. Store in refrigerator up to 1 month. Recipe Tips For best results, all ingredients should be at room temperature except the ice water. The key to success is adding oil very slowly to form a stable emulsion. If the sauce “breaks”, rescue it by processing 1 egg white with 1/4 cup broken sauce until fluffy, then slowly add remaining broken sauce while food processor runs. If too strong, add an extra ice cube while processing to mellow the flavor. Traditional toum has a strong garlic flavor that mellows over time in the refrigerator.