Toum

Name: Toum
Prep time: 20 min
Total time: 20 min
Yield: 24 servings
Cuisine: Mediterranean
Ingredients: 1 cup garlic cloves, peeled; 1 tsp kosher salt; 1/4 cup lemon juice; 3 cups canola oil; 2 tbsp ice water

A traditional Middle Eastern garlic sauce that is whipped into a light, airy emulsion resembling white mayonnaise. It provides a sharp, creamy kick to grilled meats and wraps.

20 minMediumServes 24100 cal/serving

MediterraneanSauceBlenderVeganVegetarianKetoLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-FreeLow-SugarLow-Sodium

Ingredients

1 cup garlic cloves, peeled
1 tsp kosher salt
1/4 cup lemon juice
3 cups canola oil
2 tbsp ice water

Instructions

1

Add 1 cup peeled garlic cloves and 1 tsp kosher salt to a food processor and pulse until finely chopped, scraping down the sides as needed.
2

With the food processor running continuously, alternate slowly pouring in 3 cups canola oil and 1/4 cup lemon juice in very thin streams until fully emulsified and fluffy.
3

Drizzle in 2 tbsp ice water toward the end to lighten the texture and stabilize the sauce.
4

Transfer the sauce to an airtight container and refrigerate for at least 8 hours before serving to allow the heat of the garlic to mellow.

Questions

How long does Toum keep?

Refrigerated in a sealed jar, it keeps four to five days. It also freezes flat in a bag for up to three months.

Can I halve or double Toum?

Yes. As written it serves 24. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

Grilled Swordfish Skewers main
Pan Seared Halloumi starter
Jeyuk Bokkeum (Spicy Pork Stir-Fry) main

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