Description
Make this restaurant-style toum, a traditional Lebanese garlic sauce, at home in just 5 minutes without a food processor! This creamy, fluffy, and intensely garlicky sauce is perfect for slathering on shawarma, sandwiches, as a dip, or to marinate proteins and vegetables. Its addictive flavor and simple preparation make it a must-have condiment.
Ingredients
Ingredients
- 1 cup peeled garlic cloves (155 grams), fresh and pre-peeled if possible
- 1/2 cup lemon juice
- 2 teaspoons salt
- 2 cups neutral vegetable oil (such as avocado oil)
Instructions
- Prepare Garlic: Peel the garlic cloves if not pre-peeled. Cut each clove in half lengthwise and remove the green germ if present to avoid bitterness.
- Blend Garlic Paste: In a tall jar or jug suitable for an immersion blender, combine the garlic cloves, lemon juice, and salt. Blend for about 20-30 seconds until a foamy garlic paste forms.
- Add Oil and Emulsify: With the immersion blender immersed in the jar, slowly add the 2 cups of oil. Keep the blender at the bottom and pulse it gently up and down for 3-5 minutes, allowing the oil and garlic to emulsify and create a fluffy, creamy toum sauce.
- Store: Transfer the toum to an airtight mason jar and refrigerate. It will keep fresh for 2-3 months.
Notes
- Using fresh garlic cloves ensures the best taste and texture.
- Removing the garlic germ helps prevent bitterness in the sauce.
- An immersion blender is key for emulsifying without a food processor.
- Slowly pulsing the blender and adding oil gradually helps prevent the sauce from breaking.
- Store in the refrigerator and use within 2-3 months for optimal flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Middle Eastern
