Toum Lebanese Garlic Sauce
Toum, the Lebanese garlic sauce, is a creamy and intensely flavourful condiment. Made primarily with garlic, oil, lemon and salt, it offers a bold punch of garlic deliciousness perfect for dipping, spreading or drizzling over your favourite dishes. It's versatile and rich taste makes it a beloved addition to any meal.
Equipment
- Food Processor or Immersion Blender (see note #2.)
- Tall and narrow container (if using immersion blender)
Ingredients
- 1 cup garlic cloves (peeled and halved See note #1.)
- 3 cups neutral oil (such as canola oil or vegetable oil)
- ½ cup lemon juice (freshly squeezed)
- 1-2 tsp Kosher salt (to taste)
Instructions
- Add the sliced garlic and salt to a food processor (or if using immersion see note #2.)
- Process the garlic for a couple of minutes, until it has been finely minced. (Make sure to scrape down the sides when you’re done.)
- With the processor still running, slowly drizzle in the oil one tablespoon at a time, (stopping and scraping down the sides as you go.) until the garlic starts to look creamy and has emulsified.
- Once the garlic has emulsified by the first few tablespoons of oil, you can add the lemon and bend for one minute.
- With the food processor still running, slightly increase the speed of your oil pouring until everything has been incorporated. (this should take about 10 – 15 minutes.)
- Taste the toum and adjust seasoning as desired, by adding more salt or lemon juice.
- Transfer Toum to a clean jar or container and refrigerate until ready to use.
Notes
- Garlic Preparation: Slice the garlic cloves lengthwise and remove any green sprouts. (Removing the green sprout ensures that your garlic contributes only its savoury and pungent flavours, avoiding any unwanted bitterness.)
- Blending with an Immersion Blender: If using an immersion blender, add the ingredients to a tall, narrow container and submerge the blender head, ensuring it fully covers the garlic cloves.
- Adjusting Consistency: If the toum sauce is too thick, add one tablespoon of ice water at a time while blending, until you achieve your desired consistency.
- Storage: Store toum garlic sauce in an airtight container in the fridge for up to two weeks.
Tried this recipe?
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