Garlic Sauce (Toum)
User Reviews
4.9
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Prep Time
5 mins
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Total Time
5 mins
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Servings
40 servings
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Calories
196 kcal
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Course
Condiments
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Cuisine
Middle Eastern
Garlic Sauce (Toum)
Description
Garlic Sauce (Toum) is made by processing peeled garlic with salt, lemon juice, and ice-cold water until smooth, then slowly emulsifying chilled oil into the mixture to create a thick, creamy sauce. The careful addition of oil in small amounts is essential to maintain the emulsion and achieve the sauce's characteristic fluffy texture. The final product is a potent, garlicky sauce with a bright lemony undertone and a rich mouthfeel.
Traditionally served alongside grilled or roasted dishes, Toum complements a variety of proteins and vegetables with its sharp flavor. The balance of ingredients and precise temperatures in preparation ensure the sauce emulsifies correctly and holds its structure.
Because of the precise ingredient ratios and method, this recipe should not be altered in quantity to guarantee success. Chilling the oil beforehand and using a food processor to control speed and ingredient incorporation are crucial for achieving the authentic texture and flavor.
Yields about 5 cups, with an approximate serving size of 2 tablespoons.
Ingredients
- 4 cups sunflower oil You may need less oil - detailed instructions below. For Passover safflower oil may be used, or avocado oil or canola oil, chilled
- 1/2 cup garlic peeled, cloves
- 1/2 cup lemon juice divided
- 1/2 cup water divided, ice cold
- 1 3/4 teaspoons salt
Instructions
- Please Note: this recipe must be made exactly as written, and it relies on a balance of ingredients with very specific amounts and temperatures. Please do not alter the number of servings, or your sauce may not emulsify properly. Before you begin, place your oil in the freezer or refrigerator so that it is chilled, but still liquid. While the oil chills, remove the ends from your garlic cloves, split them in half and remove any green layers from inside. In a food processor, combine garlic cloves, salt, 1/4 cup of the lemon juice and 1/4 cup of the ice cold water.
- Process until smooth, then stop and scrape the sides of the food processor with a spatula.
- Turn the food processor back on and drizzle the chilled oil through the top as SLOWLY as possible, one cup at a time. If you don't have a steady hand I suggest putting the oil in a squeeze bottle and drizzling it in that way. After each cup of oil, add 1 tbsp each of the lemon juice and cold water.
- Scrape down the sides of the food processor as necessary. Be sure that your processor does not get too hot, as this can cause your sauce to separate.
- Only add oil until you've reached the texture you desire - you may only need 3 1/2 cups to achieve the proper texture. The final result should resemble a soft mayonnaise. This recipe makes about 5 cups of sauce, a serving is calculated as roughly 2 tablespoons. Store toum in an airtight container in the refrigerator. This recipe makes a pretty big batch, but it should keep for up to 4 weeks and it can be used on so many things. You'll be happy you have extra. Enjoy!
Notes
- Use a food processor to control the blending speed and ensure proper emulsification.
- Chill the oil in the refrigerator or freezer before using to help achieve the stable emulsion.
- Maintain ingredient ratios exactly as written to prevent the sauce from breaking.
- Serve fresh and store refrigerated; the sauce has roughly 196 calories per 2-tablespoon serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40servings
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 2tbsp | |
| Calories | 196kcal | 10% |
| Carbohydrates | 0.6g | 0% |
| Protein | 0.1g | 0% |
| Fat | 21.8g | 34% |
| Saturated Fat | 2.2g | 11% |
| Sodium | 102mg | 4% |
| Potassium | 11mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 30mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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