📝 About This Recipe
Toum is the crown jewel of Lebanese condiments, a bold and ethereal garlic emulsion that defies gravity with its fluffy, snow-white texture. This traditional sauce relies on the magical science of emulsification—transforming pungent garlic cloves and neutral oil into a spreadable masterpiece that is far more potent than any mayonnaise. It is the essential companion to charcoal-grilled meats, offering a sharp, creamy bite that cuts through richness and elevates every dish it touches.
🥗 Ingredients
The Aromatics
- 1 cup Fresh Garlic Cloves (peeled, with any green germs removed)
- 2 teaspoons Kosher Salt (provides grit for the initial breakdown)
The Emulsion Base
- 4 cups Neutral Vegetable Oil (Grapeseed, canola, or sunflower oil; must be chilled)
- 1/2 cup Fresh Lemon Juice (strained of all pulp and seeds)
- 2 tablespoons Ice Water (essential for stabilizing the texture)
👨🍳 Instructions
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1
Begin by prepping your garlic. Slice each clove in half lengthwise and remove the green 'germ' from the center if present, as this can make the sauce unpleasantly bitter.
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2
Place the garlic cloves and kosher salt into the bowl of a large food processor. Pulse the garlic in short bursts until it is finely minced, stopping to scrape down the sides with a rubber spatula.
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3
Continue processing the garlic until it turns into a smooth, thick paste. This is the foundation of your emulsion; there should be no visible chunks of garlic left.
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4
With the food processor running continuously, begin adding the oil in a very slow, pencil-thin stream. Start with just 1/2 cup of oil, ensuring the mixture stays thick and cohesive.
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5
Once the first 1/2 cup of oil is incorporated and the mixture looks like a thick paste, add 1-2 teaspoons of lemon juice. This helps keep the emulsion stable and prevents the garlic from oxidizing.
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6
Continue the process of alternating between the oil and the lemon juice. Slowly drizzle about 1/2 cup of oil, followed by a teaspoon or two of lemon juice.
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7
Monitor the temperature of the bowl. If the food processor feels warm to the touch, stop and let it cool down for 5 minutes, as heat will break the emulsion.
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8
As you add more oil, the sauce will begin to fluff up and look like white clouds or stiff meringue. This is exactly what you want.
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9
Halfway through the oil, add one tablespoon of the ice water. This acts as a stabilizer and helps achieve that signature stark-white color.
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10
Continue the slow drizzle of the remaining oil and lemon juice until all ingredients are incorporated and the sauce is voluminous and stiff.
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11
Taste the Toum. If it is too sharp, you can pulse in the second tablespoon of ice water to mellow the garlic bite and lighten the texture further.
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12
Transfer the Toum to an airtight glass jar and let it rest in the refrigerator for at least 24 hours before serving; this allows the intense raw garlic flavor to mellow and mature.
💡 Chef's Tips
Always use fresh garlic; pre-peeled garlic in jars lacks the necessary stickiness to emulsify and often tastes sour. Ensure all your ingredients, especially the oil, are cold or at least room temperature to prevent the sauce from breaking. If the sauce breaks (looks curdled), remove the mixture, add a fresh egg white to the processor, and slowly re-incorporate the broken sauce. Never use olive oil for Toum; its flavor is too heavy and it will turn bitter when processed at high speeds. Store in the back of the fridge for up to 4 weeks; the flavor will gradually become milder over time.
🍽️ Serving Suggestions
Slather generously onto Shish Taouk (Lebanese Chicken Skewers) or rotisserie chicken. Use as a dip for crispy salted french fries or roasted batata harra. Spread on a warm pita bread with pickled turnips and grilled lamb for an authentic wrap. Whisk a spoonful into a basic vinaigrette for a creamy, garlic-heavy salad dressing. Serve alongside grilled vegetables like zucchini and eggplant for a vegan-friendly flavor bomb.