Description
Lebanese Garlic Sauce, known as Toum, is a creamy, tangy, and intensely garlicky condiment that perfectly complements grilled meats, vegetables, and sandwiches. Made by emulsifying fresh garlic with oil, lemon juice, and water, this classic Middle Eastern sauce offers a vibrant burst of flavor and creamy texture that enhances a variety of dishes.
Ingredients
Scale
Ingredients
- ¾ cup peeled garlic cloves
- 1 teaspoon kosher salt
- 2 cups vegetable oil
- 4 tablespoons freshly squeezed lemon juice
- 4 tablespoons ice water
Instructions
- Prepare the Garlic Paste: In a food processor, combine the peeled garlic cloves and kosher salt. Process the mixture until it forms a smooth paste, stopping to scrape down the sides as needed to ensure even blending.
- Start Emulsifying with Oil: With the processor running at low speed, slowly drizzle in the vegetable oil starting just a few drops at a time to achieve proper emulsification and avoid separation.
- Continue Adding Oil and Lemon Juice: Once about half of the oil is incorporated, alternate between adding lemon juice and the remaining oil gradually, while the food processor runs continuously. This slow process, taking about 20 minutes, is crucial to achieving the creamy, stable texture characteristic of Lebanese garlic sauce.
- Add Ice Water: Blend in the ice water to smooth out the sauce and adjust the texture, making it lighter and easier to spread or dip.
- Garnish and Store: Transfer the sauce to a bowl, optionally drizzle with a little olive oil on top, and garnish with fresh parsley for a burst of color and freshness.
- Refrigerate for Flavor: Cover and refrigerate the sauce overnight, which allows all the flavors to meld beautifully. Serve chilled as a versatile accompaniment to grilled meats, vegetables, or sandwiches.
Notes
- Take your time when adding oil and lemon juice gradually to prevent the emulsion from breaking.
- Use fresh garlic cloves for the best flavor and avoid pre-minced garlic.
- Vegetable oil is preferred for its neutral taste, but light olive oil can be used if desired.
- Refrigerating overnight significantly improves the flavor and texture.
- The sauce can be stored in the refrigerator for up to one week.
