Traditional Toum (Whipped Lebanese Garlic Sauce)
A smooth and creamy garlic sauce, Traditional Toum is a versatile Middle Eastern dip perfect for many dishes.
Equipment
- Food Processor
Ingredients
- 1 head garlic
- 1 teaspoon kosher salt
- 1 lemon juiced
- 1.75 cups grape seed oil or sunflower oil a neutral tasting oil
- 4 to 6 tablespoons ice water
Instructions
- Smash the garlic with the side of your knife, then remove the peels. Optionally, remove the green germ from the center. Place the peeled garlic and kosher salt in the food processor. Pulse until the garlic looks minced, stopping to scrape down the sides.
- With the food processor on low speed, drizzle in the oil slowly. After using about ¼ cup, add about 1 tablespoon of ice water. Stop to scrape down the sides.
- Keep the processor running and continue to drizzle in the oil, adding a tablespoon of ice water after every ¼ cup of oil until all the oil is used. The sauce should look smooth and fluffy. Adjust seasoning with more salt or lemon juice if necessary.
Notes
For best results, do not rush the emulsification process. Store in a tight-lid container in the fridge for about 4 weeks or freeze for later use.
Nutrition
Serving: 1tablespoonCalories: 189.8kcalCarbohydrates: 0.6gProtein: 0.1gFat: 21.2gSaturated Fat: 2gPolyunsaturated Fat: 14.8gMonounsaturated Fat: 3.4gSodium: 129.6mgPotassium: 6.8mgFiber: 0.04gSugar: 0.03gVitamin A: 0.2IUVitamin C: 0.7mgCalcium: 3.1mgIron: 0.03mg
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