Toum — Lebanese Garlic Sauce
With it being coronavirus/cold and flu season, this seemed like a logical recipe to post.
I first read about this sauce/spread in Milk Street magazine and then a couple of weeks later I saw it at the Boulder Farmers’ Market and then, strangely enough, at Trader Joe’s! Its origins are Lebanese and it’s often served with chicken kabobs, shawarma or falafel, but I like it drizzled over grilled veggies, spread like mayo on a sandwich, layered with hummus and veggies in a wrap, added to soup, drizzled in the middle of a taco filling, or simply dolloped on top of a potato chip!
All you need is a food processor or blender (I’ve only made it in a food processor), garlic, olive or vegetable oil (I use sunflower), lemon and salt. What makes it so unique is the emulsification process that produces an aioli-like sauce with an essence that enhances other foods to umami status.
| Prep Time | 30 minutes |
| Servings |
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Ingredients
- 1 cup garlic, peeled
- 2 1/2 - 3 cups olive oil or good quality vegetable oil I have only ever used olive oil, but I think sunflower oil would work well.
- 1/4 - 1/2 cup lemon juice
- 2 teaspoons salt
Ingredients
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Instructions
- In a food processor (or blender), add garlic and salt. Pulse until smooth, scraping down the sides as necessary.
- If you have a food processor with cover that has little holes in it, you can slowly, very slowly, add about half of the oil to the garlic and salt puree. Every 20 seconds or so, stop the machine and scrape down the sides.
- Next gradually add half of the lemon juice.
- Return to adding another ¼ cup or so of oil in the same slow manner, followed by the rest of the lemon juice and finally the rest of the oil. The mixture will lighten to bright white and should have a creamy, thick consistency.
- To store keep in a tightly covered container for about a month in the fridge. It should mellow in flavor with time.
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