Description
Today we’re making a Lebanese garlic sauce called toum that comes together with 5 simple ingredients: garlic, lemon juice, oil, and salt. It’s whipped to fluffy perfection in a food processor and makes a wonderful addition to sauces, dressings, dips, garlic breads, and just about anywhere you’d use garlic.
Ingredients
Units
Scale
- 1 heaping cup garlic cloves, peeled
- 1/4 cup water
- 2 tsp salt
- 2 1/2 cups neutral oil
- 1/4 cup lemon juice
Instructions
- Process the garlic, water & salt. Add the garlic cloves, water, and salt to a food processor and pulse until everything begins to blend together in an even consistency.
- Add the oil. Slowly add the oil to the mix while continuing to blend. If your food processor doesn’t allow this, add the oil a few tablespoons at a time, processing in between. This should take several minutes; keep this going until the mixture emulsifies and begins to become light and fluffy.
- Add the lemon juice. Once all of the oil has been added, add the lemon juice, a few tablespoons at a time, while continuing to process everything together.
- Enjoy. Store the toum in the fridge and use in sauces, dips, and more!
Notes
- Storage: Toum will keep in the fridge when stored in an air tight container for up to 3 months! It can also be frozen in ice cube trays for individual servings and kept for up to 6 months.
- Other tools: You can make this recipe using an immersion blender and a wide mouthed glass jar, just know the texture will be slightly denser, but still fluffy and creamy, more like mayonnaise.