Whipped Lebanese Garlic Sauce
4 ingredients
7 steps
What you need
- 150 g (1 cup) garlic cloves, peeled
- 1 tsp fine salt
- 600 ml (2 1/2 cups) neutral oil, such as sunflower or canola
- 80 ml (1/3 cup) fresh lemon juice
Method
Restated from the original video
- 1
Halve each garlic clove lengthwise and pull out any green center, which tastes bitter.
- 2
Put the garlic and salt in a food processor. Pulse, scraping down the sides a few times, until the garlic is a fine, damp paste, 1-2 min.
- 3
With the motor running, trickle in 2 tbsp of the oil as slowly as possible, then 1 tbsp of the lemon juice.
- 4
Keep going, adding about 120 ml oil in a thread-thin stream, then 1 tbsp lemon juice, and repeat until both are used up. This takes 10-15 min.
- 5
Stop now and then to scrape down the bowl. If the sauce looks greasy or loose, blend in 1 tbsp ice water before adding more oil.
- 6
The toum is ready when it is thick, white and fluffy and holds its shape on a spoon.
- 7
Spoon it into a clean jar, cover and refrigerate. The raw bite softens after a day; use within 2 weeks.
About toum
Toum is a Lebanese garlic sauce made without egg, just garlic, oil, and lemon juice whipped into a stiff, white emulsion sharp enough to sting on its own.
What cooks argue about
What usually goes in
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vegetable oil
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Imported from yummynoises.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.