Description
This authentic Lebanese Garlic Sauce, also known as Toum, is a creamy, emulsified garlic condiment perfect for enhancing grilled meats, sandwiches, and vegetables. Made with fresh garlic, lemon juice, and vegetable oil, it offers a bold, tangy flavor and velvety texture achieved through slow blending.
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 garlic cloves and kosher salt. Process until a smooth paste forms, scraping down the sides as needed to ensure uniform consistency.
- Begin emulsification: With the processor running, slowly drizzle in the vegetable oil starting with just a few drops at a time. This gradual addition helps initiate proper emulsification.
- Continue adding ingredients: After about half the oil is incorporated, alternate adding lemon juice and the remaining oil slowly, maintaining the processor running continuously. This careful process, taking around 20 minutes, ensures the sauce develops a creamy, stable consistency.
- Add ice water: Blend in the ice water to achieve a smooth, velvety texture that balances the sharpness of the garlic and acidity of the lemon.
- Finish and garnish: Transfer the sauce to a bowl, optionally drizzle with olive oil, and garnish with freshly chopped parsley for an aromatic touch.
- Chill for flavor: Refrigerate the sauce overnight to allow flavors to meld and mellow. Serve chilled alongside your favorite grilled meats, sandwiches, or roasted vegetables.
Notes
- Use fresh garlic cloves for the best flavor and texture.
- Slowly drizzling the oil is crucial for emulsification and creamy texture.
- Refrigerate the sauce overnight; it tastes better the next day.
- Optional garnish with olive oil and parsley enhances presentation and flavor.
- Keep refrigerated and consume within one week for freshness.
