Lebanese Garlic Sauce Recipe
Lebanese Garlic Sauce, also known as Toum, is a creamy, fluffy, and intensely flavorful garlic sauce made by emulsifying fresh garlic with vegetable oil, lemon juice, and ice water. This versatile condiment pairs beautifully with grilled meats, sandwiches, and Mediterranean dishes, adding a vibrant and zesty garlic punch to every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: ½ cup (serves 10)
- Category: Sauce
- Method: Blending
- Cuisine: Lebanese
- Diet: Gluten Free
Ingredients
Units
Scale
Ingredients
- 3/4 cup peeled garlic cloves
- 1 teaspoon kosher salt
- 2 cups vegetable oil
- 4 tablespoons freshly squeezed lemon juice
- 4 tablespoons ice water
Instructions
- Prepare the garlic paste: In a food processor, combine the peeled garlic cloves and kosher salt. Process until a smooth, creamy paste forms, stopping occasionally to scrape down the sides to ensure even blending.
- Begin emulsification with oil: With the food processor running, slowly drizzle in the vegetable oil starting with just a few drops at a time. This slow addition is crucial to start proper emulsification and prevent separation.
- Incorporate remaining ingredients gradually: After half the oil has been added and the mixture begins to thicken, alternate adding the freshly squeezed lemon juice and the remaining oil gradually while the processor runs. Continue this slow process for about 20 minutes to develop a creamy, stable consistency.
- Add ice water for smoothness: Blend in the ice water to adjust the texture, making the sauce smooth and light.
- Finish and refrigerate: Transfer the garlic sauce to a bowl. Optionally, drizzle a little olive oil on top and garnish with fresh parsley for extra flavor and presentation. Refrigerate the sauce overnight to allow flavors to meld and intensify before serving.
Notes
- Using fresh garlic cloves is essential to achieve the best flavor and texture.
- The slow emulsification process prevents the sauce from breaking and ensures a creamy consistency.
- You can store the sauce in an airtight container in the refrigerator for up to two weeks.
- If the sauce is too thick, add a little more ice water to loosen it.
- This sauce is excellent served with grilled meats, shawarma, kebabs, or as a spread on sandwiches.
Find it online: https://queenrecipe.com/lebanese-garlic-sauce-recipe/
