Garlic Sauce (Toum)

Garlic Sauce (Toum)

Whipped garlic and oil emulsify into a cloud-like, pungent Lebanese condiment.

Total 20 min Makes 16 oz Calories 95/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Eggs

Toum is a Lebanese garlic sauce made by emulsifying garlic, oil, lemon juice, and egg white into a thick, fluffy paste with no added dairy. It delivers sharp, bright garlic flavor and a texture similar to mayonnaise, making it a classic accompaniment to grilled meats, shawarma, and vegetables. Patience during the slow oil drizzle is key to achieving a stable, creamy emulsion.

Ingredients

  • 1 cup garlic cloves, peeled
  • 1 1/2 teaspoons salt
  • 3 cups neutral vegetable oil, such as canola or sunflower
  • 1/2 cup fresh lemon juice
  • 1 large egg white
  • 1/4 cup ice water

Method

  1. In a food processor, combine the peeled garlic cloves and salt. Pulse until the garlic is very finely minced and starts to form a paste, scraping down the sides as needed.

  2. Add the egg white and 1 tablespoon of the lemon juice to the garlic paste. Process until smooth and pale.

  3. With the processor running continuously, begin adding the oil in a very thin, slow stream, just a few drops at a time at first, to start the emulsion.

  4. Once the mixture looks thick and creamy, continue drizzling in the remaining oil in a slow, steady stream, alternating every so often with a splash of the remaining lemon juice and ice water to keep the sauce light and prevent it from breaking.

  5. Continue processing until all the oil, lemon juice, and water are incorporated and the toum is thick, white, and fluffy, resembling whipped mayonnaise.

  6. Taste and adjust salt or lemon juice as needed. Transfer the toum to an airtight jar and refrigerate for at least 1 hour before serving to allow the flavors to mellow slightly.

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    Garlic Sauce (Toum)

    Toum is a Lebanese garlic sauce made by emulsifying garlic, oil, lemon juice, and egg white into a thick, fluffy paste with no added dairy. It delivers sharp, bright garlic flavor and a texture similar to mayonnaise, making it a classic accompaniment to grilled meats, shawarma, and vegetables. Patience during the slow oil drizzle is key to achieving a stable, creamy emulsion.

    20 min 16 oz 95 cal

    Ingredients

    • 1 cup garlic cloves, peeled
    • 1 1/2 teaspoons salt
    • 3 cups neutral vegetable oil, such as canola or sunflower
    • 1/2 cup fresh lemon juice
    • 1 large egg white
    • 1/4 cup ice water

    Method

    1. 1

      In a food processor, combine the peeled garlic cloves and salt. Pulse until the garlic is very finely minced and starts to form a paste, scraping down the sides as needed.

    2. 2

      Add the egg white and 1 tablespoon of the lemon juice to the garlic paste. Process until smooth and pale.

    3. 3

      With the processor running continuously, begin adding the oil in a very thin, slow stream, just a few drops at a time at first, to start the emulsion.

    4. 4

      Once the mixture looks thick and creamy, continue drizzling in the remaining oil in a slow, steady stream, alternating every so often with a splash of the remaining lemon juice and ice water to keep the sauce light and prevent it from breaking.

    5. 5

      Continue processing until all the oil, lemon juice, and water are incorporated and the toum is thick, white, and fluffy, resembling whipped mayonnaise.

    6. 6

      Taste and adjust salt or lemon juice as needed. Transfer the toum to an airtight jar and refrigerate for at least 1 hour before serving to allow the flavors to mellow slightly.