toum sauce

Toum is a Middle Eastern garlic sauce that is smooth, creamy, and bold. Once you master this easy 4-ingredient toum recipe, you have a versatile sauce or spread to use with many things from chicken kabobs, kofta, and shawarma to falafel, or fish. You can even toss it in your pasta or use it as a spread for your sandwiches. The sky&#039;s the limit!

Toum Garlic Sauce Recipe

garlic

tsp kosher salt

lemon juice of

grape seed oil oil

tbsp ice water

Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).

Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)

While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you&#039;ve used about 1/4 cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.

Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every 1/4 cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.

If you&#039;re looking for something to give any dish a hit of flavor, then this Garlic Sauce aka Toum will be right up your street. A traditional middle eastern condiment, Lebanese Garlic Sauce Recipe is basically an amazing garlic sauce that adds flavor to so many dishes.

Garlic Sauce

Tablespoon salt (kosher

lemon juice

oil (neutral tasting)

Start by placing the garlic, salt and a tablespoon of oil in a food processor or mortar and pestle. See notes and troubleshooting for the correct size food processor and more info.

Process the garlic until fine and pulpy. Make sure to scrape down the sides as you go.

Start by streaming in the lemon juice and oil through the feed of the food processor while the machine is running.

Alternate but always end with the oil.

make sure not to rush this process. A slow thin steady stream is best for the emulsion to be thick.

Serve the toum or garlic sauce in a bowl or use endlessly as per the section in the post on how to use the garlic sauce.

Enjoy!

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Toum Garlic Sauce Recipe

Garlic Sauce

Top 2 toum sauce recipes from across the web

The most viewed toum sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Toum Garlic Sauce Recipe

Garlic Sauce

The most viewed toum sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine