Imagine a sauce so powerful, so intensely flavorful, that it can elevate any dish from ordinary to extraordinary. Lebanese Toum is not just a condiment—it's a culinary revelation that will make your taste buds dance with excitement! This creamy, white garlic sauce is a staple in Middle Eastern cuisine that packs an incredible punch of flavor and transforms even the simplest meals into gourmet experiences. Get ready to discover a sauce that's not just a condiment, but a game-changing culinary secret that will revolutionize your cooking.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Lebanese
Serves: 1 cup
Ingredients
- 1 cup garlic cloves
- 1 teaspoon salt
- 2 cups vegetable oil
- 1/4 cup lemon juice
- 1 tablespoon water (optional)
Instructions
- Peel all garlic cloves thoroughly, removing any green sprouts or discolored parts to ensure a pure, clean flavor.
- Place peeled garlic cloves and salt into a food processor or powerful blender. Pulse several times to break down the garlic into a fine, consistent paste.
- With the food processor running, begin to slowly drizzle vegetable oil in a very thin, steady stream. This process is crucial for creating a stable emulsion and achieving the right creamy texture.
- Continue adding oil gradually, stopping occasionally to scrape down the sides of the processor. The mixture should become thick and white, resembling a mayonnaise-like consistency.
- Once all oil is incorporated, add lemon juice slowly while the processor is still running. This helps stabilize the sauce and adds brightness to the flavor.
- If the sauce appears too thick, add optional water one teaspoon at a time to achieve desired consistency. The sauce should be smooth and fluffy.
- Transfer toum to an airtight container. Refrigerate immediately. The sauce will keep for up to 1-2 weeks when stored properly.
- Serve as a condiment with grilled meats, shawarma, falafel, or use as a dipping sauce. Allow to come to room temperature before serving for best flavor.
Tips
- Garlic Quality is Key: Use fresh, firm garlic cloves and remove any green sprouts, which can make the sauce bitter.
- Emulsion is Everything: Drizzle oil extremely slowly and consistently to ensure a stable, creamy texture. Patience is crucial!
- Temperature Matters: Use room temperature ingredients for the smoothest emulsion.
- Equipment Tip: A food processor or high-powered blender works best for achieving that signature fluffy consistency.
- Troubleshooting: If your sauce breaks or looks separated, start over with a new garlic base and slowly reincorporate the broken sauce.
- Storage Hack: Store in an airtight container in the refrigerator and consume within 1-2 weeks for maximum flavor and freshness.
- Serving Suggestion: Let the sauce come to room temperature before serving to enhance its full, robust garlic flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 1g
Protein: g
Fat: 28g
Saturated Fat: 4g
Cholesterol: 0mg
