Toum: Lebanese Garlic Sauce

Ingredients

• 30 garlic cloves (Peeled; approximately 90 g of cleaned garlic.)
• 1 tbsp salt (No need to divide; add it with the garlic.)
• 3 tbsp fresh lemon juice (Added in two batches: 1 tbsp at the beginning and the remaining 2 tbsp during emulsification.)
• 3 cup vegetable oil (Sunflower or safflower oil can also be used. Avoid olive oil because it has too distinctive a flavor. Add gradually: 1 cup first and the remaining 2 cups afterward.)

Steps

1. 1

   Place the 30 peeled garlic cloves in the bowl of a food processor. Add the salt and fit the lid.

2. 2

   Process the garlic on low speed for a few seconds, until it begins to break down. Stop the processor and scrape the sides and bottom of the bowl with a spatula so all the garlic is processed evenly.

3. 3

   Turn the processor back on at low speed. While it is running, add 1 tbsp of the lemon juice.

4. 4

   Without turning off the processor, very slowly add 1 cup of the vegetable oil in a thin, steady stream. Do not pour in the oil all at once, or the emulsion may break.

5. 5

   Turn off the processor and scrape the sides of the bowl again. At this point, the mixture should begin to look white and creamy, with a mayonnaise-like texture.

6. 6

   Turn the processor on again at low speed. Slowly add the remaining 2 tbsp of lemon juice while continuing to process.

7. 7

   Gradually add the remaining 2 cups of vegetable oil in a very thin, steady stream. Continue processing until all the oil is emulsified and the sauce is white, very thick, and uniform.

8. 8

   Turn off the processor and check the consistency. The finished sauce should be thick, smooth, and creamy, similar to garlic mayonnaise.

9. 9

   Transfer the toum to a clean container with a lid. Refrigerate it before serving and keep it refrigerated during storage.

Notes

Keep the sauce refrigerated. If it separates, stir it again before using. You can also mix equal parts toum and mayonnaise to make a milder garlic sauce. It is excellent with kebabs, meats, chicken, potatoes, and other grilled foods. The final quantity and servings are estimates; the original recipe does not specify a yield.

Nutrition per serving

• sauce
• side dish
• vegetarian
• vegan
• gluten-free
• dairy-free
• Lebanese cuisine
• no-cook