Toum
Lebanese garlic sauce
Equipment
- Food Processor (Full Size)
Ingredients
- 1 cup fresh garlic, peeled roughly equivalent to 2-3 heads
- ½ Tbsp kosher salt
- 1 Tbsp fresh lemon juice
- 1½-2 cups neutral flavoured oil safflower, organic canola, or sunflower are good here
Instructions
- Peel your garlic and place in the food processor with the kosher salt and lemon juice. Blend this together, scraping down the sides (this may take 5-6 times) until the mixture becomes a paste.
- Once your garlic is a soft, smooth paste, add a teaspoon of oil into the cup in your food processor (while running). Scrape down the sides after it is combined, and repeat this one more time.
- After adding the 2 teaspoons and combining thoroughly, run your processor again, adding a half cup of oil (the full processor cup - the little thing that slides in on the top with a hole in the middle) at a time.
- You will use between 1½ to 2 cups of oil, until the mixture takes on a thick, fluffy texture - like a fluffy mayonnaise. Once this occurs, you can remove and refrigerate the mixture.
Notes
It may take a day or two for strong garlic to mellow in the toum. This will keep up to four weeks in your refrigerator.