Toum Recipe (Middle Eastern Garlic Sauce)
Discover toum, the fluffy Middle Eastern garlic sauce that transforms everything into garlicky heaven. Learn how to make, use, and store it.
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Servings:
Calories: 107kcal
Ingredients
- 20 garlic cloves about 1½ - 2 heads of garlic
- 250 ml vegetable oil or other neutral oil
- ½ tsp salt
- 75 ml fresh, cold lemon juice, plus 1-2 Tbsp more if needed get the lemons out of the fridge at the last minute to squeeze the juice out.
Instructions
Food Processor Method
- Peel the garlic and remove the green sprout called the germ, as this can lend a bitter taste to your toum.
- Place the garlic cloves and salt in a food processor and chop until finely minced.
- Add 2 tablespoons lemon juice and continue processing until a paste begins to form. Add another tablespoon lemon juice and process until completely smooth.
- Now drizzle in about 60 ml (¼ cup) of the oil in a SLOW steady, thin stream while your food processor is still running. The garlic paste will start to emulsify.If you don't have a feeding spout, add 1 Tbsp of oil at a time, running the machine after each addition. After the 4th tablespoon, you should see the garlic paste changing texture and starting to emulsify.
- Now, add 1 more tablespoon of lemon juice and whip again. Then another 60 ml (¼ cup) of the oil in a SLOW steady, thin stream and keep whipping for a minute. Repeat the lemon juice and oil until you've used up all the oil. Keep blending until your toum is smooth, creamy and fluffy.Taste and whisk in more lemon juice and salt if necessary.Always have extra lemon juice at hand, as you may need more.
- Tip the finished toum into a jar with a lid and leave in the fridge for 1 hour for the flavour to develop before serving. You can serve it immediately if you're too impatient. Will keep in the fridge, in an airtight container for a month.
With a Pestle and Mortar
- Pound the garlic with the salt in your mortar until you have a fine paste.
- Add 1 Tbsp of the lemon juice and grind (round and round) with the pestle to form a paste. Repeat with another Tbsp of lemon juice.
- At this stage, I prefer to transfer everything into a large, roomy bowl, so I have more space to work with.Using a fork whisk in the oil 1 Tbsp at a time. Stop when you've done 4 Tbsp. You can also continue doing this with a pestle if you prefer, but a fork does the job better.Now, whisk in another tablespoon of lemon juice, whisk, then 4 Tbsp of oil, 1 at a time, whisking for 30 seconds in between.After 5 Tbsp of lemon juice, stick with just 1 Tbsp of oil and keep whisking until you have a fluffy mix.Taste and add more salt or lemon juice if needed.Store in the fridge for an hour before serving.
Nutrition
Calories: 107kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 60mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 0.5IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.1mg
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