TRADITIONAL TOUM (LEBANESE GARLIC SAUCE)

A bold, creamy garlic sauce and dip, Lebanese toum is easy to make at home with the help of a food processor and a little good technique.this homemade garlic sauce recipe is a delicious, heavenly, thick, and creamy sauce that can go on pretty much anything…pizza, bread, chicken kabobs, shawarma chicken, kafta kabob, shish taouk, grilled food, bbq, vegetable or as a salad dressing.

It’s a versatile and tasty sauce that should have a place in every kitchen. This Lebanese garlic sauce recipe keeps in the fridge for up to 4-5 weeks, so you can make it in advance and enjoy it whenever you need it.

PREPARATION TIME: 10-15 mins COOKING TIME: 0 mins

INGREDIENTS

Fresh Garlic 1 cup

Canola Oil 3 cups

Lemon Juice 1/4 Cup

Salt 1 tsp

STEP 1

STEP 2

STEP 3

METHOD

Place the garlic cloves and salt in a large food processor and puree until smooth. It's a good idea to scrape down the sides two or three times to ensure that all of the garlic is finely processed.
Turn the machine back on and slowly drizzle in the oil through the lid starting with 1/2 cup. After the first 1/2 cup has been added, pour in a teaspoon of the lemon juice.
Continue alternating between 1/2 cup of the canola oil and a teaspoon of the lemon juice until you've added all of the oil and lemon juice. Alternating between the two is the key to proper emulsification which creates the light and fluffy garlic sauce.
You know it's done when the sauce is white and thick with a similar consistency of mayonnaise. It usually takes about 10-15 minutes.

TIPS

Store: Store the Lebanese Garlic Sauce in an airtight container in the fridge for up to 4-5 weeks. Over time, the flavor of the garlic will become more subtle but it will stay fresh and tasty.
Process Tip: One quick way to peel a lot of garlic is to place them in a large empty jar and shake it vigorously. It helps to release most of the cloves from the peel.
Oil: Don't use heavy oils like Olive Oil or Avocado Oil or Sesame Seed Oil as they give a strong and bitter taste to the garlic. Use lighter oil such as sun flower/canola/vegetable oils.

TRADITIONAL TOUM (LEBANESE GARLIC SAUCE)