Lebanese Garlic Sauce (Toum)
Lebanese Garlic Sauce (Toum) is filled with garlic flavor, thick, and spreadable. It's great with Middle Eastern food or anywhere you want garlic flavor.
Servings: 4 cups
- 1 cup garlic cloves, hard bottom ends trimmed, and peeled
- 2 teaspoons kosher salt
- ¼ cup lemon juice
- ¼ cup ice cold water
- 3 cups canola oil (or other neutral flavored oil)
Place the oil into the freezer to chill while you prep the garlic. Cut the garlic cloves in half lengthwise, and remove the center (germ) portion of each half (it will pop out easily if you carefully insert the tip of a paring knife and pull it out).
Add the de-germed garlic halves to the bowl of a food processor, along with the salt. Pulse until the garlic is minced. Add 2 Tablespoons of the lemon juice and 2 Tablespoons of the ice water and puree until smooth. Scrape down the sides of bowl with a rubber spatula.
While the food processor is running, very slowly add 1 cup of the oil in a slow, steady stream. Scrape down the sides of the bowl. Add 1 Tablespoon of the lemon juice, and 1 Tablespoon of the ice water.
Repeat step 3 again with another cup of oil and the remaining lemon juice and water.
Scrape down the sides of the bowl, and very slowly add the remaining cup of oil. You should end up with sauce that resembles a very thick mayonnaise. Transfer to an airtight container and store in the fridge for up to a month. Serve with chicken shawarma, donair or gyro, falafel, pita, vegetables or meat.
Serving: 1Tablespoon | Calories: 90kcal | Carbohydrates: 1g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 0.2g