Toum (Lebanese Garlic Sauce)
Toum is an egg-free Lebanese garlic sauce made with freshly peeled garlic, sunflower oil, lemon juice, salt, and ice water. This hand-blender method creates a thick, fluffy emulsion in 5 minutes.
Ingredients
- 65 g freshly peeled garlic cloves
- ½ teaspoon salt
- 40 ml fresh lemon juice
- 360 ml sunflower oil or other neutral oil
- 30 ml ice water
Instructions
- Add 65 g freshly peeled garlic cloves, ½ teaspoon salt, 40 ml fresh lemon juice, 30 ml ice water, and 75 ml sunflower oil to a tall, narrow container.
- Place the hand blender at the bottom of the container. Blend without lifting it until the garlic is completely smooth and the mixture begins to look creamy.
- Keep the blender running and slowly pour in the remaining 285 ml sunflower oil in a thin, steady stream.
- As the Lebanese garlic sauce thickens, lift the blender gradually to incorporate the oil evenly. Continue blending until the toum is thick, white, and fluffy.
- Transfer the toum to a clean container and serve immediately. For a thicker texture and milder garlic flavor, refrigerate it for 30 minutes before serving.
Notes
Use a tall container: A narrow container keeps the blender head surrounded by the ingredients, helping the emulsion form evenly.
Control the oil stream: Add the remaining oil slowly so it incorporates instead of pooling above the garlic base.
Remove the germ if needed: If a clove contains a green center, remove it for a milder garlic flavor. This step is optional.
Chill for a thicker result: The toum can be served immediately, but refrigerating it for 30 minutes thickens it and mellows the garlic slightly.
Nutrition
Calories: 253kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 23g | Sodium: 98mg | Potassium: 25mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 0.1mg
