Authentic Lebanese Toum (Garlic Sauce) Recipe
Toum is a garlic-based condiment from Lebanon, made by blending garlic, oil, lemon, and salt. Its texture is not very runny but rather a light, fluffy paste. The best consistency is achieved by using fresh garlic, as opposed to canned or frozen garlic. Young garlic offers a milder flavor compared to mature garlic.
Ingredients
- Garlic cloves peeled - 1 cup
- Kosher salt - 2 tsp
- Neutral oil such as canola or safflower - 3 cups
- Lemon juice (freshly squeezed) - ½ cup
Instructions
- Slice the garlic cloves in half lengthwise and remove any green sprouts to cut down on bitterness.
- Transfer the sliced garlic cloves into a food processor and add the kosher salt to the garlic cloves.
- Process for a minute until the garlic becomes finely minced.
- Scrape down the sides of the food processor.
- With the food processor running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl.
- Add another tablespoon or two until the garlic starts to look creamy.
- Once the garlic looks emulsified by the first few tablespoons of oil, increase the speed of pouring the oil and alternate with the ½ cup of lemon juice until all the oil and lemon juice is incorporated. This will take about 15 minutes to complete.
- Transfer the sauce into a glass container. Tastes best after sitting overnight.
Nutrition
Calories: 193kcalCarbohydrates: 2gFat: 21gSaturated Fat: 1gSodium: 80mg
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