Toum (Lebanese Garlic Sauce)
A fluffy, intensely garlicky Lebanese emulsion sauce made from just garlic, lemon, salt, and oil. Whipped to a creamy white spread, it is the essential companion to shawarma, grilled meats, and vegetables. Plan ahead: the sauce needs at least 30 minutes to chill before serving.
Ingredients
- 1 cup garlic cloves, peeled
- 2 tsp kosher salt
- 1/2 cup fresh lemon juice
- 3 cups neutral oil (vegetable, canola, or sunflower)
- 1/4 cup ice water
Instructions
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1
Place 1 cup peeled garlic cloves and 2 tsp kosher salt in a food processor. Process until the garlic is finely minced, scraping down the sides several times, about 1 minute.
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2
With the processor running, add a small splash of 1/2 cup fresh lemon juice and process until absorbed. Then add a thin, steady drizzle of 3 cups neutral oil (vegetable, canola, or sunflower), alternating every 30 seconds or so with small additions of fresh lemon juice and 1/4 cup ice water. The emulsion should turn thick and white as it develops.
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3
Continue adding all the neutral oil (vegetable, canola, or sunflower), fresh lemon juice, and ice water slowly and alternately until fully incorporated. If the emulsion breaks, it is usually because oil was added too fast - restart with a fresh batch of garlic and drizzle in the broken mixture very slowly.
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4
Taste and adjust with more salt or lemon juice as needed. The finished toum should be bright white, fluffy, and hold stiff peaks like whipped cream.
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5
Transfer to an airtight container and refrigerate for at least 30 minutes before serving. Keeps for up to 4 weeks refrigerated.