Whipped Garlic Sauce

Toum, a traditional Lebanese garlic sauce, is a creamy sauce that pairs wonderfully with grilled meats, vegetables, and is often used as a spread for sandwiches. The key to perfect toum is emulsification, which turns a simple mixture of garlic and oil into a light, fluffy sauce. Here’s a recipe to make your own Toum at home.

2 min read

Ingredients:

  • 1 cup of garlic cloves, peeled

  • 1 teaspoon of salt

  • 2 tablespoons of lemon juice, freshly squeezed

  • 3 cups of neutral oil (such as canola or sunflower oil)

  • 1/4 cup of ice water (if necessary, to help emulsify)

Instructions:

  1. Prepare the Garlic: Begin by processing the garlic cloves and salt in a food processor until finely minced. You may need to scrape down the sides of the bowl several times to ensure an even consistency.

  2. Start the Emulsion: With the food processor running, very slowly start to drizzle in the oil. This process should take a few minutes. The slow addition is crucial for creating an emulsion. After you've added about a cup of oil, the mixture should start to thicken and look more like a sauce.

  3. Add Lemon Juice: Once the mixture has started to thicken, add a tablespoon of lemon juice. The acid will help balance the flavor and also aid in the emulsification process. Continue to blend for another minute.

  4. Continue Adding Oil: Keep the processor running and slowly add the remaining oil in a thin stream. If at any point the mixture seems too thick and the oil isn't incorporating well, add a small amount of ice water to help thin it out and continue emulsifying.

  5. Adjust and Finish: Once all the oil has been incorporated and the sauce has reached a thick, creamy consistency, add the remaining tablespoon of lemon juice. Taste and adjust the seasoning, adding more salt or lemon juice if needed.

  6. Refrigerate: Transfer the toum to a container and refrigerate for at least an hour before serving. This will help the flavors to meld and the sauce to set to a spreadable consistency.

Tips!

  • Garlic Quality: Fresh garlic will give you the best flavor. Avoid using pre-peeled or jarred garlic as it may affect the taste and texture of your sauce.

  • Oil Addition: The key to a stable emulsion is adding the oil very slowly at the beginning. If the sauce breaks (separates), you can try to salvage it by starting with a new egg white or a tablespoon of mustard in a clean bowl and slowly whisking in the broken sauce.

  • Storage: Toum can be stored in an airtight container in the refrigerator for up to a month.

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