Description
Learn how to make Toum, a bold and creamy Lebanese garlic sauce that’s perfect as a dip, spread, or marinade. This vegan and gluten-free sauce is strong and flavorful, so a little goes a long way.
Ingredients
Scale
Fresh Garlic Sauce:
- 1 cup fresh garlic cloves (peeled)
- 1 teaspoon salt
Oil Mixture:
- 3 cups neutral oil (like sunflower or canola)
- ¼ cup lemon juice (freshly squeezed)
- 2 tablespoons ice water (optional, for texture)
Instructions
- Prepare Garlic Mixture: In a food processor, pulse garlic cloves and salt until finely minced, scraping down the sides as needed.
- Emulsify Sauce: With the processor running, slowly add oil in a thin stream, alternating with lemon juice until creamy.
- Adjust Consistency: If needed, add ice water to stabilize the mixture if it separates or thickens too much.
- Chill and Serve: Transfer the smooth, fluffy sauce to a jar and refrigerate.
Notes
- Toum is strong and pungent, so use sparingly.
- Perfect for dips, spreads, or marinades.
- High-powered food processor recommended for best results.
- Keeps well in the refrigerator for up to 3 weeks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blended
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 tablespoon
- Calories: 110
- Sugar: 0g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
