Description
Lebanese Garlic Sauce (Toum) is a creamy, egg-free, dairy-free garlic sauce with a smooth, fluffy texture and bold garlic flavor. Perfect as a condiment for grilled meats, sandwiches, or as a dip.
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
- In a food processor, combine garlic and salt. Process until smooth, scraping sides as needed.
- With processor running, slowly drizzle in vegetable oil, starting with a few drops to emulsify.
- Once half the oil is incorporated, alternate adding lemon juice and remaining oil gradually while processing (~20 minutes) until creamy.
- Blend in ice water for a smooth texture.
- Transfer to a bowl, optionally drizzle with olive oil, and garnish with fresh parsley.
- Refrigerate overnight for best flavor. Serve as desired.
Notes
- For milder flavor, reduce garlic or soak cloves in ice water before blending.
- Store in airtight container in fridge up to 1 month. If separated, re-blend with a few drops of water or oil.
- Freeze in small portions up to 3 months, thaw before use.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Food Processor
- Cuisine: Middle Eastern