Oh, garlic lovers, this one’s for you! Imagine a sauce so creamy, so pungently fragrant, it dances on your taste buds like your favorite music at a summer festival. Whether you’re drizzling it on grilled chicken or dunking crispy fries, this Lebanese garlic sauce is the zesty embrace you didn’t know you needed—like discovering a hidden gem of a movie on a rainy day.
Steps
- Slice the garlic cloves in half lengthwise and remove any green sprouts. Place the sliced garlic cloves in a food processor and add kosher salt. Process until the garlic is finely minced, ensuring you scrape down the sides of the processor.
- With the food processor running, gradually add one to two tablespoons of oil, then pause to scrape down the bowl. Continue adding another tablespoon or two of oil until the mixture starts to look creamy.
- Once the mixture appears emulsified, increase the speed of oil pouring, alternating with lemon juice, until all oil and lemon juice are incorporated. This process should take about 15 minutes.
- Transfer the garlic sauce into a glass container and cover it with a paper towel before refrigerating overnight. This allows the flavors to set while excess moisture escapes.
- The following day, replace the paper towel with an airtight lid. Store the sauce in the fridge for up to three months.
Ingredients
- 1 cup garlic cloves, peeled
- 2 teaspoons kosher salt
- 3 cups neutral oil (such as vegetable or canola oil)
- ½ cup lemon juice
Nutritional Values
Nutritional Values for the Entire Recipe:
Calories: 3096 kcal | Carbohydrates: 32 g | Protein: 16 g | Fat: 336 g | Saturated Fat: 32 g | Polyunsaturated Fat: 96 g | Monounsaturated Fat: 208 g | Trans Fat: 16 g | Sodium: 1168 mg | Potassium: 168 mg | Fiber: 8 g | Sugar: 8 g | Vitamin A: 8 IU | Vitamin C: 48 mg | Calcium: 64 mg | Iron: 8 mg
FAQ
- How long can I store toum in the refrigerator?
- Toum can be stored in an airtight container in the fridge for about 3-4 months. After this period, the garlic’s potency may start to diminish.
- What type of oil should I use for making toum?
- It’s best to use a neutral oil such as canola, vegetable, grapeseed, or safflower oil. Avoid using olive oil as it can alter the color and taste of the sauce, making it denser and less vibrant.
- What should I do if the toum mixture becomes liquid instead of creamy?
- If the mixture turns liquid, it may not have emulsified properly, possibly due to adding oil too quickly or not alternating it with lemon juice. To fix it, you can try adding 1-2 boiled potatoes to the food processor to help emulsify it. However, if you add potatoes, consume the sauce within 7-10 days.
- How can I make the garlic flavor in toum more mellow?
- To mellow the garlic taste, soak the garlic cloves in ice water for about 30 minutes before using them. Additionally, after making the sauce, you can whisk in some lemon juice to further reduce the garlic’s intensity. The flavor also naturally mellows over time.
- Can I use a blender instead of a food processor to make toum?
- It is not recommended to use a blender, as it can be challenging to achieve the right emulsion. A food processor allows for better control when slowly drizzling the oil, which is crucial for creating the light and airy texture of toum.
Tips
- Ensure you remove the green sprout from the garlic cloves for a less bitter sauce. This step is optional but worthwhile if you have the time, as it results in a fresher taste.
- To mellow the strong taste of garlic, soak the cloves in ice water for a few minutes before using. Remember to dry them completely afterward to maintain the sauce’s consistency.
- Alternate between adding oil and lemon juice when emulsifying. This helps prevent the sauce from breaking and ensures a light, airy texture.
- Avoid using a standard blender for this recipe, as it makes it difficult to slowly drizzle in the oil while processing. Use a food processor for the best results.
Equipment
- Food Processor: A food processor is essential for mincing the garlic and emulsifying the sauce to achieve the desired light and airy texture. The Cuisinart Elite Food Processor is specifically mentioned in the recipe.
