Lebanese
Toum Garlic Sauce
Snowy Lebanese garlic sauce emulsified with lemon, oil, salt, and a sharp clean bite.
16 servings · 25 minutes prep
Ingredients
Toum
- 1 cup, peeled cloves, green germs removed
- 2 tsp
- 1/4 cup, fresh, divided
- 1 3/4 cups, neutral-flavored
- 2 tbsp, optional, for texture control
Directions
Build the Emulsion
- Add garlic and fine salt to a food processor. Process for 1 to 2 minutes, scraping often, until the garlic becomes a smooth, sticky paste.
- With the machine running, add 2 tablespoons lemon juice, then drizzle in 1/2 cup oil very slowly, almost drop by drop at first.
- Continue alternating oil and remaining lemon juice in small additions, keeping the processor running, until the sauce is thick, white, and fluffy.
- If the toum becomes too thick or sharp, blend in ice water 1 teaspoon at a time. Refrigerate immediately at or below {{temperature:40°F}} for 30 minutes before serving; use within 4 days or freeze portions for longer storage.
