Ingredients
Ingredients
- 1 cup garlic cloves (peeled)
- 2 teaspoons coarse salt
- 3 cups neutral oil (such as vegetable or canola)
- ½ cup lemon juice
Instructions
- Prepare Garlic: Slice the garlic cloves in half lengthwise and remove any green sprouts to avoid bitterness, ensuring a smooth sauce.
- Process Garlic and Salt: Place the sliced garlic and salt into a food processor and pulse for about a minute until finely minced, scraping down the sides to ensure even mincing.
- Start Emulsification: With the processor running, slowly drizzle in one to two tablespoons of oil, then stop to scrape down the sides. Repeat this process, adding oil tablespoon by tablespoon, until the mixture begins to look creamy.
- Alternate Adding Oil and Lemon Juice: Once creamy, continue adding the oil at a faster pace, alternating with small amounts of lemon juice. This gradual emulsifying process should take about 15 minutes to fully incorporate all oil and lemon juice, resulting in a thick, fluffy sauce.
- Store the Sauce: Transfer the toum into a clean glass container and refrigerate. The sauce can be kept for up to 3 weeks, making about 4 cups ready to enhance your dishes.
Notes
- Slowly adding oil and lemon juice while processing is crucial to achieve the perfect creamy texture.
- Removing green sprouts from garlic reduces bitterness and improves flavor.
- Toum thickens slightly when chilled; serve at room temperature for the best consistency.
- Use a neutral oil to avoid overpowering the garlic’s flavor.
- Toum can be refrigerated for up to 3 weeks in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Lebanese
