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!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1627482389/l5d9pasx1dyrumoalcdu.mp4

I like to purchase peeled garlic cloves; Whole Foods sells a great pouch of organic garlic cloves. One simple way to peel a whole head of garlic is to loosen the cloves, then shake them like crazy in a glass jar or between two large metal bowls. This releases the cloves from the peels for the most part. Toum made by hand is delicious, though not as smooth and light as toum made in the food processor. If your toum is too bracing in garlic flavor, whisk in more ice water and lemon juice, which will also make it saucier. Let the toum rest in an airtight container in the refrigerator for a few days. The flavor will mellow with time. Serve toum with any grilled meat or fish, as a dip with bread or chips, or in vinaigrettes or any recipe you want to add garlic to. The toum will keep in the refrigerator in an airtight container for several weeks.

Toum Recipe

garlic (peeled)

salt

neutral oil (such as canola

water

garlic cloves (peeled (from about 2 bulbs))

garlic cloves (peeled (from about 4 bulbs))

To prepare the garlic, slice the cloves in half lengthwise and remove any green sprouts. Worth the effort here, as the sprouts contribute to burn and bitterness.

If making toum by hand, mince or grate the garlic on a fine grater into a medium bowl. Set the bowl over a towel or use a non-skid bowl, to hold it in place as you whisk. If making toum in a processor, blitz the garlic with the salt until it is minced, stopping to scrape down the bowl as you go.

Take your time here. Whisking constantly or with the processor running, use a teaspoon to drop a droplet of oil into the garlic. Stop and scrape down the bowl. Then add another droplet, stop and scrape, then another. Continue in this way even though at first it seems like nothing is happening.

Once the garlic begins to look a bit creamy, you can add the oil a couple of droplets at a time, stopping and scraping the bowl down as you go. Stay with it.

Continue in this way until the garlic becomes thick and spreadable. Once the emulsion is fully formed and what you have looks like a thick white spread, you can increase the speed of adding the oil. Rather than droplets, add the oil in a slow, thin, steady stream while processing or whisking. Stop and taste and keep adding more oil if the toum is too strong. Don&#39;t be surprised if this process takes up to 15-20 minutes.

Finish by processing or whisking in the lemon juice and ice water.&nbsp;

Terrific and great step by step instructions!  Delicious!

This by far the best recipe I have ever used for tuom. It's simple, foolproof (if instructions are followed) and does keep for a long time- if not used up quickly as it's so useful. Thank you for doing the work so we all benefit!

O WOW! My first encounter with Toum (I live in South Africa) and it came out light like a feather. I made your Lebanese Tabbouleh which is so fresh with your Chicken Shawarma. Everything came out a roaring success and so very delicious. Summer time here and I adore the freshness and full bodied tastes. Tank you!

I made this and the emulsion seemed to be fine. I used about about 1 1/4 cups garlic that I bought peeled. I cut off the ends and checked for green sprouts. There were none. I added what I think was about 3 cups canola oil-maybe more. The toum still has a very heavy garlic (tiny bit bitter?) aftertaste. It is not bad, but it is not the amazing flavor I remember from the farmer's market toum I bought. My concern is if I add more canola oil, I will lose the garlic flavor. The garlic flavor was way too strong after 2 cups, so I kept adding canola oil.  I don't know if the issue is the canola oil, the quality/taste of my garlic, or whether I should add more lemon or water. Any suggestions? Now that it has been refrigerated, is it too late to try adding more ingredients? The thickness is good right now, but I'd rather it be somewhat thinner with better taste if possible.

I always come back to your recipe Maureen..because for one* you test your recipes. And second because they are delicious..thank you

I used avocado oil and my toum came out beautifully and was delicious!! The only thing is, 1 week of sitting in the fridge and the second I take it out, it starts melting on my plate. Why is this and how can I avoid this in the future?

https://content.jwplatform.com/videos/ztxVIZck.mp4

Learn how to make toum, a traditional Lebanese garlic sauce. This is the Middle Eastern dip people go bonkers over! The thick, creamy garlic spread comes together with just 4 simple ingredients and tastes great on just about everything.

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