Original video by @feelgoodfoodie — all credit to the creator.
Lebanese Garlic Sauce (Toum)
A fluffy, intensely garlicky emulsion of garlic, oil, and lemon juice that whips up into a creamy white sauce. Use it as a dip, a spread, or anywhere you'd want a punch of bright garlic flavor.
Ingredients
- 1 cupgarlic cloves · peeled
- 2 teaspoonsKosher salt
- 3 cupsneutral oil · such as vegetable or canola
- 1/2 cuplemon juice
Steps
- 1
Slice the garlic cloves in half lengthwise and remove any green sprouts.
- 2
Transfer the sliced garlic cloves to a food processor and add the kosher salt.
- 3
Process for a minute until the garlic is finely minced, then scrape down the sides of the food processor.
- 4
With the food processor running, slowly pour in one to two tablespoons of oil, then stop and scrape down the bowl.
- 5
Continue adding another tablespoon or two of oil until the garlic starts looking creamy.
- 6
Once the garlic looks emulsified, increase the speed of pouring the oil and alternate with the 1/2 cup of lemon juice until all the oil and lemon juice is incorporated.
- 7
Transfer the sauce to a glass container, cover with a paper towel, and refrigerate overnight.
- 8
The next day, replace the paper towel with an airtight lid and keep in the fridge for up to 3 months.
Creator's notes
When there's no time to make a fresh batch, the creator uses Toom Garlic Dip as the closest store-bought stand-in — as a sauce, dip, or spread, or even as a substitute when a recipe calls for oil, garlic, and lemon juice.
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