Toum (Lebanese Garlic Sauce)

Name: Toum (Lebanese Garlic Sauce)
Prep time: 15 min
Yield: 1 serving
Ingredients: 1 cup garlic cloves; 2 tsp kosher salt; 2 ½ cups neutral oil; ¼ cup lemon juice

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Prep Time
15 mins
Servings
1
Calories
5036 kcal
Course
Condiments
Cuisine
Lebanese

Toum (Lebanese Garlic Sauce)

Dominic Levy

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Toum is a thick and flavorful garlic sauce perfect for spreading, dipping or using as a marinade. It requires just four ingredients and packs a powerful punch of flavor that garlic lovers will crave!

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Ingredients

Servings

1 cup garlic cloves peeled
2 tsp kosher salt
2 ½ cups neutral oil I used avocado
¼ cup lemon juice

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Instructions

Slice each garlic clove in half lengthwise and remove the green part that may be in the middle. This removes the bite from the garlic and makes for a smoother taste.
Add 1 cup garlic and 2 tsp kosher salt to a food processor and process until minced, about 1 minute.
Next add 2 tbsp of oil into the food processor, replace the lid, and run the processor until a paste forms (another 1-2 minutes).
As the food processor runs, continue alternating between ¼ cup lemon juice and neutral oil, just a little at a time. Continue the food processor running the whole time until both of the liquids are used up and the paste is emulsified fully. This should take about 10 minutes.
Once the sauce is emulsified and your liquids have been used up, serve and enjoy!

Notes

Recipe Copyright The Foreign Fork. For educational or personal use only.
Garlic Cloves: You want to use fresh garlic for this recipe as the garlic is the key ingredient. I like to purchase the bags of pre-peeled garlic cloves which makes recipes like this, which calls for a good amount of garlic, even easier.
Kosher Salt
Neutral Oil: I used avocado oil but you could use canola oil, safflower oil, grapeseed oil or even vegetable oil.
Lemon Juice: The lemon juice plays an important role in making the science behind this recipe work. It acts as a binder and also adds to the flavor. Be sure and use fresh lemon juice.
I buy my garlic cloves pre-peeled at the grocery store. It makes this type of recipe so much easier! However, garlic is the key ingredient, so the fresher your garlic, the more flavorful your sauce.
For the best texture, which should be light and creamy, you really need a food processor. Most blenders and even an immersion blender are not able to whip the ingredients the way a food processor can.
Green sprouts on your garlic may cause a hint of bitterness. If your garlic has any green, take it out.
If you feel like the garlic flavor is too intense for you in this garlic sauce recipe, try soaking your garlic cloves in a bit of water next time. Fill a bowl with ice water and place your garlic cloves into the water for 30 minutes, then dry the garlic and proceed as normal.
Do not rush the emulsification process or skip the alternating of oil and lemon juice. There is science behind why this works and if you try to save the lemon juice until the end it may cause your mixture to break.

Nutrition Information

Show Details

Serving 1batch Calories 5036kcal (252%) Carbohydrates 50g (17%) Protein 9g (18%) Fat 546g (840%) Saturated Fat 63g (315%) Polyunsaturated Fat 74g Monounsaturated Fat 385g Sodium 4675mg (195%) Potassium 619mg (18%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 24IU (0%) Vitamin C 71mg (79%) Calcium 263mg (26%) Iron 3mg (17%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 5036 kcal

% Daily Value*

Serving	1batch
Calories	5036kcal	252%
Carbohydrates	50g	17%
Protein	9g	18%
Fat	546g	840%
Saturated Fat	63g	315%
Polyunsaturated Fat	74g	435%
Monounsaturated Fat	385g	1925%
Sodium	4675mg	195%
Potassium	619mg	13%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	24IU	0%
Vitamin C	71mg	79%
Calcium	263mg	26%
Iron	3mg	17%