Description
This authentic Lebanese Garlic Sauce, also known as Toum, is a creamy, tangy, and intensely garlicky condiment perfect for elevating grilled meats, vegetables, or as a dip. Made using simple ingredients like garlic, lemon juice, and vegetable oil, it is emulsified slowly to achieve a luxuriously smooth texture. Refrigerated overnight, this sauce delivers a bold flavor that complements a variety of Middle Eastern dishes.
Ingredients
Scale
Basic Ingredients
- ¾ cup peeled garlic cloves
- 1 teaspoon kosher salt
- 2 cups vegetable oil
- 4 tablespoons freshly squeezed lemon juice
- 4 tablespoons ice water
Instructions
- Prepare Garlic Paste: In a food processor, combine the peeled garlic cloves and kosher salt. Process until the mixture forms a smooth, creamy paste, scraping down the sides as needed to ensure all garlic is finely processed.
- Begin Emulsifying Oil: With the processor running, very slowly drizzle in the vegetable oil starting with just a few drops at a time. This gradual addition is crucial for proper emulsification and to prevent the sauce from breaking.
- Alternate Lemon Juice and Oil: Once about half of the vegetable oil is incorporated, begin to add the lemon juice and the remaining oil alternately and gradually while the processor runs. This slow process, taking about 20 minutes in total, helps develop the creamy, stable texture characteristic of the sauce.
- Incorporate Ice Water: Blend in the ice water to loosen the mixture slightly and achieve a smooth, light consistency.
- Finalize and Garnish: Transfer the sauce to a serving bowl, optionally drizzle with a little olive oil, and garnish with fresh parsley for an extra touch of flavor and color.
- Refrigerate for Flavor Development: Cover and refrigerate the garlic sauce overnight. This resting period allows the flavors to mellow and intensify, making the sauce perfect for serving alongside your favorite dishes.
Notes
- Use fresh garlic cloves for the best flavor and smooth texture.
- Adding oil slowly is key to proper emulsification and preventing the sauce from separating.
- Vegetable oil is preferred for a neutral flavor, but light olive oil can be used if desired.
- The sauce can be stored in the refrigerator for up to one week.
- Overnight refrigeration improves the garlic flavor and sauce consistency.
- This sauce pairs excellently with grilled meats, shawarma, falafel, and roasted vegetables.
