24min 4 ppl
Toum (Lebanese Garlic Sauce)
26 minutes
4 people
Easy≤30 min & ≤6 steps
26 min · 4 steps
Easy: ≤30 min and ≤6 steps
300 kcalper person
Protein 1g
Carbs 2g
Fats 32g
About this dish
An emulsion of raw garlic and neutral oil whipped until it turns bright white and stiff enough to hold a spoon upright, toum trades eggs for patience and a very slow drizzle. Lemon juice and ice-cold water keep it from splitting and take the rawest edge off the garlic.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic clovespeeled, green germ removed8
- Lemon juicefreshly squeezed, divided45 ml
Dried Goods
- Waterice-cold, divided45 ml
Spices & Seasonings
- Fine sea salt1 tsp
Oils & Condiments
- Vegetable Oilneutral, added very gradually150 ml
Utensils
- Food processor
- Mixing bowl
Method
1
Put the garlic cloves and salt in a food processor and blitz to a fine paste, scraping down the sides as needed.
Approx. 4 minutes
2
With the motor running, add a little of the lemon juice, then begin drizzling in the vegetable oil in a very thin, slow stream so the mixture has time to emulsify.
Approx. 8 minutes
3
Continue drizzling in the oil, alternating occasionally with a little of the ice-cold water and the remaining lemon juice, until the sauce turns thick, bright white and stiff enough to hold a soft peak.
Approx. 12 minutes
4
Scrape the toum into a jar or airtight container and chill until needed.
Approx. 2 minutes
