Description
Toum is a traditional Middle Eastern garlic sauce known for its fluffy, creamy texture and robust garlic flavor. Made by emulsifying fresh garlic with neutral oil, lemon juice, and salt, this versatile condiment complements grilled meats, sandwiches, and roasted vegetables. Its bright, tangy garlic punch makes it a pantry staple that elevates many dishes effortlessly.
Ingredients
Scale
Ingredients
- 1 cup fresh garlic cloves, peeled and green sprout removed
- 1 teaspoon salt
- 3 cups neutral oil (such as sunflower, canola, or grapeseed)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup ice water, as needed
Instructions
- Prep the garlic: Peel the garlic cloves and remove the green germ inside each clove to prevent bitterness. Add the garlic and salt to a food processor and pulse until finely minced, stopping occasionally to scrape down the sides for even chopping.
- Emulsify the sauce: With the food processor running, slowly drizzle in the oil beginning with just a few drops. Alternate gradually adding small amounts of lemon juice and oil, maintaining a slow and steady stream. This gradual blending helps create a stable emulsion, transforming the mixture into a fluffy, white sauce similar in texture to mayonnaise.
- Adjust with water if needed: If the toum becomes too thick or starts to separate, add 1 to 2 tablespoons of ice-cold water while blending to smooth out the sauce and bring the emulsion back together.
- Store and serve: Once thick and creamy, transfer the toum into an airtight container and refrigerate. It will keep well for 3 to 4 weeks. Use this flavorful sauce as a dip, spread, or accompaniment to grilled meats, sandwiches, and roasted vegetables.
Notes
- Removing the green sprout inside the garlic cloves prevents bitterness and results in a smoother flavor.
- Use a neutral oil with a mild flavor to allow the garlic and lemon to shine.
- Add the oil and lemon juice very slowly to create a stable, fluffy emulsion.
- If the sauce appears too thick or starts to break, ice water helps restore the texture without diluting the flavor.
- Store in the refrigerator in a tightly sealed container and consume within 3 to 4 weeks for best freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Middle Eastern
