Ingredients
Ingredients
- 1 head garlic
- 1 teaspoon kosher salt
- 1 lemon, juiced
- 1 3/4 cups grape seed oil or sunflower oil (neutral tasting oil)
- 4 to 6 tablespoons ice water
Instructions
- Process the garlic: Smash the garlic cloves with the side of a knife to loosen peels, then remove the peels. Optionally, remove the green germ from the center to reduce bitterness. Add the peeled garlic and kosher salt to the bowl of a food processor. Pulse several times until the garlic is minced, scraping down the sides as needed. Add the lemon juice and pulse a few more times to combine, scraping down the sides again.
- Slowly incorporate the oil: With the food processor running on low speed, very slowly drizzle in the oil through the feed tube opening. After about 1/4 cup of oil has been added, add about 1 tablespoon of ice water. Stop to scrape down the sides of the bowl to ensure even mixing.
- Finish, adjust seasoning, and serve: Continue drizzling in the oil slowly while the processor runs, adding a tablespoon of ice water after every 1/4 cup of oil. Keep doing this until all the oil is incorporated and the sauce has thickened, increased in volume, and become smooth and fluffy. This process will take about 10 minutes. Taste and adjust with additional salt or lemon juice if needed. Enjoy your homemade toum sauce!
Notes
- Removing the green germ in the garlic helps reduce bitterness.
- The sauce should be fluffy and light once finished; if it breaks or separates, try adding a bit more ice water and processing again.
- Use a neutral oil like grape seed or sunflower for authentic flavor and stability.
- Keep ingredients cold (especially the water) to help emulsify the sauce smoothly.
- Toum can be stored in the refrigerator for up to 2 weeks in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Lebanese, Middle Eastern
- Diet: Gluten Free
