🌍 Middle Eastern recipesSide dish
Toum
By Groceree
Also known as Lebanese Garlic Sauce
Garlic whipped with lemon juice and a slow stream of neutral oil into a fluffy, snow-white emulsion, with no egg at all. Fiercely garlicky, and the sauce for shish tawook, shawarma and grilled chicken.
Last updated
- Servings
- Makes about 400 ml
- Prep
- 20 min
- Total
- 20 min
Ingredients
garlic1 head
salt1 tsp
lemons1
vegetable oil350 ml
ice water3 tbsp
Instructions
- 01
Separate and peel the cloves of , halve them lengthways and pull out any green germ. Blitz the with the in a food processor until finely minced, scraping down the sides.
- 02
Squeeze the . With the motor running, add a tablespoon of the juice, then the in a very thin stream — a few drops at a time at first.
- 03
Alternate the with the remaining juice and the , a little at a time, so the sauce stays thick and white.
- 04
Continue until all the is used and the toum is fluffy and holds peaks. This takes about 10 minutes.
- 05
Refrigerate in a sealed jar; it keeps for a month and mellows after 1 day.
Notes
- Add the oil painfully slowly at the start, or it will not emulsify.
- Remove the green germ from the garlic to avoid bitterness.
- Use a neutral oil — olive oil turns bitter when processed this long.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 0 g
- Carbs
- 2 g
- Fat
- 27 g
Estimated from the ingredients.
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