Toum (Lebanese Garlic Sauce)
This toum is a creamy Lebanese garlic sauce made with garlic, oil, lemon juice, and salt. It blends into a thick, fluffy sauce that is perfect for shawarma, grilled chicken, roasted vegetables, and pita.
Ingredients
- 65 g 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 ½ cup (65 g) peeled garlic cloves, ½ teaspoon salt, 2½ tablespoons (40 ml) lemon juice, 2 tablespoons (30 ml) ice water, and 5 tablespoons (75 ml) of the sunflower oil from the 1½ cups (360 ml) total oil to a tall, narrow container.
- Place the hand blender at the bottom of the container and blend without lifting the blender until the garlic becomes completely smooth and the mixture starts to look creamy.
- With the blender running, slowly pour in the remaining sunflower oil in a thin stream.
- As the sauce begins to thicken, slowly lift the blender a little at a time to help the oil incorporate evenly.
- Continue blending until the toum becomes thick, white, and fluffy.
- Transfer the toum to a container and refrigerate for at least 30 minutes before serving.
Notes
Use a Tall Narrow Container: I like using a tall, narrow container because it helps the hand blender pull everything together and makes the emulsion form more easily.
Do Not Add the Oil Too Fast: Pour the remaining oil slowly so the sauce emulsifies properly and turns thick and fluffy.
Keep the Sauce Bright White: Fresh garlic and slow blending help toum stay bright white and fluffy. If the sauce turns slightly yellow, it usually means the oil was added too quickly during blending.
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