Toum (Lebanese Garlic Sauce)

Name: Toum (Lebanese Garlic Sauce)
Prep time: 15 min
Total time: 15 min
Yield: 16 servings
Cuisine: Lebanese
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

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.

15 minMediumServes 16120 cal/serving

LebaneseSauceBlenderVeganVegetarianLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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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

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.
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.
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.
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.
5

Transfer to an airtight container and refrigerate for at least 30 minutes before serving. Keeps for up to 4 weeks refrigerated.

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Questions

How much time should I plan for Toum (Lebanese Garlic Sauce)?

As written, 15 minutes: 15 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 5, 30 minutes. That wait sits outside the stated prep and cook times, so plan around it.

Is Toum (Lebanese Garlic Sauce) low-carb?

A serving of Toum (Lebanese Garlic Sauce) carries 2 g of carbohydrate. Against a strict 20 g keto day that is 10 percent of the budget; against a moderate 100 g low-carb day it is 2 percent.

How many carbs are in Toum (Lebanese Garlic Sauce)?

One serving (the recipe makes 16) has 2 g of carbohydrate in about 120 calories, with 0 g protein and 15 g fat, plus 280 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Toum (Lebanese Garlic Sauce) ahead?

Yes, it takes well to being made ahead. Refrigerate Toum (Lebanese Garlic Sauce) in a sealed jar and use it within four to five days. It also freezes flat in a bag for up to three months.

Can I halve or double Toum (Lebanese Garlic Sauce)?

Yes. As written it serves 16. Halved, the garlic drops from 1 cup to 1/2 cup; doubled, it is 2 cups. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

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