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Toum (Lebanese Garlic Sauce)
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!
Prep Time
15 mins
Servings: 1
Calories: 5036 kcal
Course:
Condiments
Cuisine:
Lebanese
Ingredients
- 1 cup garlic cloves peeled
- 2 tsp kosher salt
- 2 ½ cups neutral oil I used avocado
- ¼ cup lemon juice
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!
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.