📝 About This Recipe
Toum is a legendary Lebanese garlic sauce that transcends the boundaries of a simple condiment, offering a pungent, airy, and incredibly creamy texture similar to a thick aioli but without the eggs. Traditionally served with charcoal-grilled chicken (Shish Taouk), this sauce is a masterclass in emulsion, relying on the natural properties of garlic and oil to create a spreadable masterpiece. Its bold, sharp kick and silky mouthfeel make it an indispensable staple of Middle Eastern soul food.
🥗 Ingredients
The Aromatics
- 1 cup Fresh Garlic Cloves (peeled, about 4-5 large heads; ensure they are fresh and not sprouted)
- 2 teaspoons Kosher Salt (helps break down the garlic into a paste)
The Emulsifiers
- 4 cups Neutral Vegetable Oil (use grapeseed, canola, or safflower oil; avoid olive oil for this recipe)
- 1/2 cup Fresh Lemon Juice (strained of all pulp and seeds)
- 2 tablespoons Ice Cold Water (crucial for maintaining temperature and texture)
👨🍳 Instructions
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1
Prepare the garlic by slicing each clove in half lengthwise and removing any green germs from the center. This step is essential to prevent a bitter aftertaste in your finished sauce.
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2
Place the cleaned garlic cloves and the kosher salt into the bowl of a large, high-quality food processor.
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3
Pulse the garlic in short bursts, scraping down the sides of the bowl with a rubber spatula frequently, until the garlic is finely minced and looks like a uniform paste.
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4
With the processor running, very slowly drizzle in the first 1/2 cup of oil in a thin, needle-like stream. This initial stage is the most critical for establishing the emulsion.
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5
Once the first 1/2 cup of oil is fully incorporated and the mixture looks creamy, add 1-2 teaspoons of lemon juice. This helps stabilize the base.
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6
Continue adding the oil in a slow, steady stream. Every time you add about 1/2 cup of oil, follow it with 1 tablespoon of lemon juice.
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7
Observe the texture carefully; it should begin to look like a thick, fluffy frosting or mayonnaise. If the processor feels warm, stop for 2 minutes to let it cool down.
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8
Continue the alternating pattern of oil and lemon juice until all ingredients are used. The sauce should be stiff enough to hold its shape.
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9
In the final minute of processing, drizzle in the 2 tablespoons of ice-cold water. This will turn the sauce a brilliant, snowy white and give it its signature 'cloud' fluffiness.
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10
Transfer the Toum to a glass jar. Do not seal the lid immediately; let it sit uncovered in the refrigerator for 1-2 hours to allow the flavors to mellow and the sauce to set.
💡 Chef's Tips
Use only fresh, firm garlic; older garlic with green sprouts will make the sauce unpleasantly bitter and spicy. Never use olive oil as its flavor is too dominant and it can turn bitter when rapidly processed; stick to neutral oils. If the sauce 'breaks' (separates), take out half the mixture, add a fresh egg white to the processor (non-traditional but effective), and slowly re-incorporate the broken sauce. Patience is key: the oil must be added as slowly as possible, especially at the beginning, to ensure a stable emulsion. Store in an airtight container in the fridge for up to 4 weeks; the garlic flavor will mellow slightly after the first 24 hours.
🍽️ Serving Suggestions
Serve alongside traditional Lebanese Shish Taouk (Grilled Chicken Skewers) for the most authentic experience. Spread generously on a warm pita bread before adding shawarma, pickles, and fries. Use it as a dip for roasted potatoes or crispy French fries. Whisk a spoonful into a vinaigrette for a powerful garlic punch in your salads. Slather it over grilled salmon or roasted cauliflower for an instant flavor upgrade.