Toum (Fluffy Lebanese Garlic Sauce)

Ingredients

• 1.5 cup peeled garlic (Peeled before measuring)
• 4.5 cup vegetable oil (Add very slowly while the food processor is running)
• 1 tbsp salt
• 2 lemons lemon juice (Juice of 2 lemons; add about halfway through the oil addition)

Steps

1. 1

   Place the peeled garlic in a food processor and pulse until very finely chopped. Garlic may stick to the sides, so stop the processor, scrape down the sides with a spatula, and blend again. Repeat several times until the garlic is finely ground.

2. 2

   Add the salt and pulse again to combine it thoroughly with the finely ground garlic.

3. 3

   With the food processor running, begin adding the vegetable oil very slowly in a thin, steady stream. Continue gradually adding the oil as the mixture thickens; adding it too quickly can prevent the emulsion from forming or cause it to break.

4. 4

   About halfway through adding the oil, add the lemon juice. Continue processing while slowly adding the remaining oil.

5. 5

   Continue until the toum is very light and fluffy in consistency.

6. 6

   Serve with wraps, sandwiches, or fries.

Notes

The source emphasizes that the oil must be poured slowly so the emulsion forms properly and does not separate. The source does not provide storage instructions.

Nutrition per serving

• sauce
• condiment
• vegetarian
• vegan
• dairy-free
• gluten-free
• no-cook
• Middle Eastern