📝 About This Recipe
This Lebanese-style garlic sauce is a culinary masterpiece, transformed into an impossibly light and stable cloud through the addition of egg whites. Unlike the traditional oil-and-garlic-only version which can be temperamental, this 'Toum bi Zeit' variation offers a foolproof, velvety texture that stays emulsified for weeks. It is a pungent, creamy, and intensely aromatic condiment that serves as the soul of Middle Eastern street food.
🥗 Ingredients
The Garlic Base
- 1 cup Fresh Garlic Cloves (peeled, germ removed if green)
- 2 teaspoons Kosher Salt (fine grain works best for abrasion)
The Emulsifiers
- 2 large Egg Whites (at room temperature)
- 1/4 cup Lemon Juice (freshly squeezed and strained)
The Fats and Stabilizers
- 3 cups Neutral Vegetable Oil (canola, grapeseed, or sunflower oil)
- 2 tablespoons Ice Water (essential for maintaining temperature)
- 1/8 teaspoon Citric Acid (optional, for extra tang and preservation)
👨🍳 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 it exists; this ensures your Toum isn't overly bitter or harsh.
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2
Place the garlic cloves and kosher salt into the bowl of a large food processor. Pulse 10-15 times until the garlic is finely minced.
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3
Scrape down the sides of the bowl with a rubber spatula. Process again for 30 seconds until a thick, uniform paste begins to form.
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4
Add the room-temperature egg whites to the food processor. Process for another 30-45 seconds until the mixture becomes frothy and slightly aerated.
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5
With the motor running on low-medium speed, begin adding the oil in a very slow, pencil-thin stream. This is the most critical stage; do not rush.
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6
After adding about half a cup of oil, you will notice the mixture thickening. Stop and add 1 teaspoon of lemon juice to help stabilize the emulsion.
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7
Continue the process of alternating: slowly drizzle about 1/2 cup of oil, followed by 1 tablespoon of lemon juice, until all the lemon juice is used.
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8
If the food processor feels warm to the touch, stop for a minute. Heat is the enemy of a stable emulsion.
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9
Once all the lemon juice is incorporated, continue drizzling the remaining oil. The sauce should now look like a thick, glossy meringue.
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10
Slowly drizzle in the 2 tablespoons of ice water at the very end. This lightens the color to a brilliant white and smooths out the texture.
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11
Pulse in the optional citric acid if you prefer a sharper, more commercial-style tang.
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12
Transfer the Toum to a clean glass jar. Let it sit uncovered in the refrigerator for 2 hours to allow the flavors to mellow before sealing with a lid.
💡 Chef's Tips
Use a neutral oil like grapeseed or canola; extra virgin olive oil is too heavy and will turn bitter when processed. Ensure your egg whites are at room temperature to help them bond more effectively with the oil. If the sauce breaks (separates), take a fresh egg white in a clean bowl and slowly whisk the broken mixture into it to re-emulsify. Removing the garlic germ is the secret to avoiding 'garlic breath' that lingers for days. Store in the back of the fridge for up to 4 weeks; the flavor will naturally mellow over time.
🍽️ Serving Suggestions
Slather generously over charcoal-grilled Chicken Shish Tawook or rotisserie chicken. Use as a dip for crispy salted french fries—a classic Lebanese street food pairing. Stir a spoonful into warm mashed potatoes for an instant gourmet garlic mash. Serve alongside grilled lamb chops or roasted vegetables for a punchy flavor boost. Spread onto a warm pita with pickled turnips and wild cucumbers for a perfect snack.