Toum - Lebanese Garlic Sauce - Cooking Gorgeous

5 from 1 vote

Toum - Lebanese Garlic Sauce

Toum is a whipped Lebanese garlic sauce that gets its creamy texture from slowly emulsified oil and garlic alone. It's ready in about 20 minutes and keeps for months in the freezer.

Prep Time20

Total Time20

Course: Sauce

Cuisine: Lebanese, Middle Eastern

Diet: Gluten Free, Halal, Low Lactose, Vegan, Vegetarian

Servings: cups

Calories: 1503kcal

Author: Ayla Clulee

Ingredients

½ cup garlic (peeled)
¼ cup lemon juice
½ teaspoon salt
1 ½ cup vegetable, rapeseed or sunflower oil

US Customary - Metric

Instructions

Peel the garlic cloves by smashing them on a cutting board with the flat side of a large chef's knife. Remove any green sprouts from the inside, if present.
In a food processor bowl, combine the crushed garlic cloves with salt and lemon juice.
Blend until you achieve a smooth paste, occasionally scraping down the sides of the bowl. Let it rest for 10 minutes to lose the garlic's harsh taste.
With the food processor running on low speed, gradually add the oil, not more than a spoonful at a time. Wait until it is fully incorporated before adding more oil.
As you add the oil, you'll notice the mixture thickening and becoming creamy. At this stage, you can speed up the process by adding the oil in a slow and steady stream instead of adding it spoonful by spoonful. This process might take up to 15 minutes, so be patient and avoid rushing.
Your toum sauce is ready when it achieves a airy, fluffy, and creamy texture.
Transfer the finished toum to an airtight container or a glass jar, and refrigerate for a few hours before using.

Notes

Use fresh and firm garlic cloves for the best flavor. Avoid using garlic that has started to sprout or is soft.
Use a neutral-flavored oil such as vegetable or sunflower oil. Avoid using strongly flavored oils like olive oil, as they can overpower the sauce.
Freshly squeezed lemon juice works best for toum. It adds brightness and helps balance the flavors.
After blitzing the garlic with lemon juice and salt in your food processor, allow it to rest for 10 minutes to mellow out the harsh taste of the garlic.
If your food processor starts to feel warm partway through, stop and let it cool for a few minutes before adding more oil. Heat is one of the most common reasons the emulsion breaks.
Take your time when blending the ingredients. Slowly adding the oil while blending helps the sauce emulsify fully for a smooth, creamy texture.
For an extra-thick toum, blend in a small cooled boiled potato or a spoonful of Greek yogurt at the end. It's not traditional, but it mellows the bite and makes the sauce easier to spread.

Nutrition