Description
This authentic Lebanese Garlic Sauce, also known as Toum, is a creamy, flavorful condiment made by emulsifying garlic with vegetable oil, lemon juice, and ice water. Perfect as a dip or accompaniment to grilled meats, vegetables, or sandwiches, this sauce offers a punchy garlic flavor balanced with a smooth, creamy texture.
Ingredients
Scale
Ingredients
- ¾ cup peeled garlic cloves
- 1 teaspoon kosher salt
- 2 cups vegetable oil
- 4 tablespoons freshly squeezed lemon juice
- 4 tablespoons ice water
Instructions
- Prepare Garlic Paste: In a food processor, combine peeled garlic cloves and kosher salt. Process until a smooth paste forms, scraping down the sides as needed to ensure even blending.
- Start Emulsifying with Oil: With the food processor running, slowly drizzle in the vegetable oil, beginning with just a few drops at a time to achieve proper emulsification and prevent the sauce from separating.
- Incorporate Remaining Oil and Lemon Juice: Once about half of the oil is blended in, alternate gradually adding the lemon juice and the remaining oil while the processor runs. This slow addition takes roughly 20 minutes and is key to developing a creamy, stable sauce.
- Add Ice Water for Texture: Blend in the ice water last to loosen the sauce and give it an ultra-smooth, silky texture.
- Finish and Garnish: Transfer the sauce to a bowl, optionally drizzle with olive oil on top, and garnish with fresh parsley for added color and flavor.
- Refrigerate: For the best flavor development, refrigerate the sauce overnight before serving. Use it as a dip or accompaniment to your favorite dishes.
Notes
- Ensure slow addition of oil to prevent sauce from breaking or separating.
- Use a food processor for best emulsification; a blender may not provide the same consistency.
- The sauce can be stored in the refrigerator for up to one week.
- Add parsley or other herbs sparingly to maintain the traditional garlic flavor.
- Adjust lemon juice to taste if you prefer a more tangy sauce.
