Toum, Lebanese garlic sauce
- 1 cup of peeled garlic – 135-140 grams
(measure using dry measuring cup) about 2 full heads
- 3.8oz water (about 1/2 cup):
Add water to your garlic filled measuring cup – should fill to the top
- 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
- Add water to your garlic cloves.
- Pour garlic + water into bowl of food processor (see FAQs about using other machines). Process on high for 1 minute until a paste forms.
- Then begin slowly streaming your oil with machine running. You want to stream as slowly as possible, this is what creates the emulsification. It should take about 2 minutes per cup of oil, 8 minutes total to stream 4 cups.
- At the very end of your processing, 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 or freeze for up to 6 months.
- A good food processor is the best tool for toum. Check out this Cuisinart machine that I adore.
- Toum can be stored for at least a month in the fridge and up to 6 months in the freezer, some natural separation will occur.
- Different varieties will yield different strengths of flavor.
- If toum separates, try the egg white tip or simply use for cooking.
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