Toum, Lebanese Garlic Sauce
- 1 cup of peeled garlic (measure using dry measuring cup) about 2 full heads
- water to fill measuring cup with garlic in place
- 4 cups of neutral oil (canola, vegetable or avocado are preferred)
- 1 tsp kosher salt
- 1 tsp fresh lemon juice
- Begin by peeling your garlic, to get a full cup you’ll need to peel about 2 large heads of garlic. Be sure there are no green stems. Sprouting is an indicator of old garlic.
- Trim the tops of each piece where they were attached to the head
- Add your garlic pieces to a dry 1 cup measuring cup
- Fill the measuring cup with water to displace the garlic. The amount of water varies to your garlic size, so just fill to the top of your measuring cup with garlic in there for an accurate amount.
- Pour garlic + water into bowl of food processor (see FAQs about using other machines)
- Process for 1-2 minutes until garlic is smooth.
- Then begin slowly streaming your oil with machine running. You want to stream as slowly as possible, this is what creates the emulsification.
- At the very end, add your salt and lemon juice to stabilize. If you find your Toum has already thickened, just mix in without the machine on to ensure you don’t process too long.
- That’s it! Place in a sealed container and refrigerate. Good for up to a month.
- Serving Size: 2 pounds
Keywords: garlic, toum, condiment, marinade, sauce