Lebanese Garlic Sauce (Toum) Recipe
Lebanese Garlic Sauce, also known as Toum, is a creamy, fluffy, and intensely garlicky sauce made by emulsifying fresh garlic with oil and lemon juice. It is a staple condiment in Lebanese cuisine, perfect for adding bold flavor to grilled meats, sandwiches, and dips.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes plus overnight refrigeration
- Yield: About 4 cups 1x
- Category: Sauce
- Method: Blending
- Cuisine: Lebanese
- Diet: Gluten Free
Ingredients
Scale
Primary Ingredients
- 1 cup garlic cloves (peeled)
- 2 teaspoons Kosher salt
- 3 cups neutral oil (such as vegetable or canola)
- ½ cup lemon juice
Instructions
- Prepare the garlic: Slice the garlic cloves in half lengthwise and remove any green sprouts to avoid bitterness and ensure a smooth texture.
- Process garlic and salt: Transfer the sliced garlic cloves into a food processor and add the kosher salt. Process for about one minute until the garlic is finely minced, scraping down the sides of the food processor to ensure even blending.
- Begin emulsification: With the food processor running, slowly add 1 to 2 tablespoons of oil, then pause and scrape down the bowl. Continue adding oil in small increments of 1 to 2 tablespoons until the mixture starts to look creamy and emulsified.
- Incorporate remaining oil and lemon juice: Once the garlic mixture is creamy, gradually increase the speed of pouring and alternate adding the remaining oil with the half cup of lemon juice. Continue this slow and steady incorporation for about 15 minutes until all the oil and lemon juice are fully incorporated into a smooth, fluffy sauce.
- Refrigerate overnight: Transfer the garlic sauce to a glass container, cover it with a paper towel, and refrigerate overnight to allow flavors to develop.
- Store and serve: The next day, replace the paper towel with an airtight lid and store the garlic sauce in the fridge. It can be kept fresh for up to 3 months. Use as a flavorful condiment for various dishes.
Notes
- Remove green garlic sprouts to prevent bitterness.
- Use a neutral oil like vegetable or canola for a balanced flavor.
- Slow addition of oil and lemon juice is critical for proper emulsification.
- Refrigerate overnight to enhance flavor and texture.
- The sauce can last up to 3 months in the fridge when stored properly.
Keywords: Lebanese garlic sauce, Toum, garlic mayonnaise, garlic dip, Lebanese condiment, garlic sauce recipe
Find it online: https://messykitchenmagic.com/lebanese-garlic-sauce-toum-recipe/
