Toum Garlic Sauce Recipe
User Reviews
4.4
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Prep Time
20 mins
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Total Time
20 mins
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Servings
18 tablespoons
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Calories
1898 kcal
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Course
Condiments
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Cuisine
Middle Eastern
Toum Garlic Sauce Recipe
Description
The sauce starts by pulsing peeled and optionally germ-removed garlic cloves with kosher salt until minced. Lemon juice is added next, then a slow drizzle of grape seed oil while the food processor runs. Ice water is alternated with the oil to stabilize the emulsion and thicken the sauce.
This process, taking about ten minutes, results in a smooth, fluffy texture resembling a thick mayonnaise but with a bold garlic punch. The small batch size and use of a smaller food processor help achieve proper consistency.
Toum is commonly served as a condiment for meats and grills, adding pungent fresh garlic flavor without cooking. Storing it in a sealed container in the refrigerator preserves the sauce for up to four weeks, and it can also be frozen for later use without thawing.
Proper slow emulsification is important to prevent breaking or separation; adding oil and water in small increments allows the garlic and oil to fully incorporate.
Ingredients
- 1 head garlic
- 1 tsp kosher salt
- 1 lemon juice of
- 1 3/4 cups grape seed oil a neutral tasting oil, or sunflower oil
- 4 to 6 tbsp water ice
Instructions
- Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).
- Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)
- While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you've used about 1/4 cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.
- Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every 1/4 cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.
Notes
- Add oil very slowly during processing to ensure the sauce emulsifies properly and maintains a fluffy texture.
- Alternate small amounts of ice water with oil to stabilize the emulsion and prevent separation.
- Use a smaller food processor for better control and consistency in the emulsification.
- Store toum in a sealed container in the refrigerator for up to 4 weeks or freeze without thawing for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18tablespoons
Amount Per Serving
Calories 1898 kcal
% Daily Value*
| Calories | 189.8kcal | 9% |
| Carbohydrates | 0.6g | 0% |
| Protein | 0.1g | 0% |
| Fat | 21.2g | 33% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 14.8g | 87% |
| Monounsaturated Fat | 3.4g | 17% |
| Sodium | 129.6mg | 5% |
| Potassium | 6.8mg | 0% |
| Fiber | 0.04g | 0% |
| Sugar | 0.03g | 0% |
| Vitamin A | 0.2IU | 0% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 3.1mg | 0% |
| Iron | 0.03mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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