Description
This Lebanese Garlic Sauce, known as Toum, is a creamy, fluffy condiment made from fresh garlic, vegetable oil, lemon juice, and ice water. Perfect as a bold-flavored dip or accompaniment to grilled meats, vegetables, and sandwiches, it boasts a vibrant, garlicky punch that is both fresh and satisfying. The sauce is emulsified in a food processor, resulting in a stable and smooth texture, and is best enjoyed after resting overnight for the flavors to meld.
Ingredients
Scale
Garlic Sauce Ingredients
- ¾ cup peeled garlic cloves
- 1 teaspoon kosher salt
- 2 cups vegetable oil
- 4 tablespoons freshly squeezed lemon juice
- 4 tablespoons ice water
- Optional garnish: 2 tablespoons fresh parsley, finely chopped
Instructions
- Prepare Garlic and Salt: In a food processor, blend the peeled garlic cloves and kosher salt together until you achieve a smooth paste. This forms the base of the sauce with an even garlic flavor.
- Start Emulsification with Oil: With the food processor running, slowly drizzle the vegetable oil in small increments. Add about half of the oil gradually to begin emulsifying the mixture, which is critical for creating a creamy texture.
- Add Lemon Juice and Remaining Oil: After half the oil has been incorporated, alternate slowly adding lemon juice and the remaining oil. Continue to drizzle and blend gradually until the mixture turns creamy and fully emulsified, resembling a thick mayonnaise.
- Incorporate Ice Water: Blend in the ice water carefully to adjust and lighten the texture of the sauce, giving it a fluffy and smooth consistency.
- Chill and Garnish: Transfer the completed garlic sauce to a bowl. Optionally garnish with freshly chopped parsley for a touch of color and freshness. Refrigerate the sauce overnight to allow the flavors to fully develop and mellow before serving.
Notes
- Use fresh garlic for the best flavor and avoid a bitter taste.
- Drizzle the oil very slowly to ensure proper emulsification and prevent separation.
- Refrigerate overnight for the sauce to develop its full, rich flavor.
- Toum can be stored in the refrigerator for up to 1 week in an airtight container.
- Vegetable oil is preferred for its neutral taste, but sunflower or canola oil are good substitutes.
- The ice water helps stabilize the emulsion and lighten the texture of the sauce.
