Toum (Lebanese Garlic Sauce)
A fluffy, intensely garlicky emulsified sauce that is the irresistible companion to grilled chicken and shawarma across the Levant.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Trim any green sprouts from the garlic cloves, then place the cloves and salt in a food processor and pulse, scraping down the sides, until finely minced into a paste.
- 2
With the processor running, drizzle in about 1/2 cup of oil in an extremely thin, steady stream, alternating with a teaspoon of lemon juice to begin building a stable emulsion.
- 3
Continue adding the remaining oil very slowly, alternating with the lemon juice, keeping the stream thin so the mixture stays thick and white rather than breaking.
- 4
If the sauce looks oily or loose, drizzle in a tablespoon of ice water to tighten it back into a fluffy, mayonnaise-like emulsion.
- 5
Taste and adjust salt and lemon, then transfer to a jar and refrigerate at least 1 hour to mellow the raw garlic bite before serving.
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