Description
Toum is a traditional Middle Eastern garlic sauce known for its fluffy, creamy texture and bold flavor. This vegan condiment is made by emulsifying garlic, oil, lemon juice, and salt to create a versatile spread perfect as a dip, sandwich spread, or accompaniment to grilled meats.
Ingredients
Scale
Ingredients
- 1 cup garlic cloves, peeled
- 1 teaspoon salt
- 3 cups neutral oil (such as canola or sunflower)
- 1/4 cup fresh lemon juice
- 2–3 tablespoons ice water, as needed
Instructions
- Prepare the garlic: In a food processor, combine the peeled garlic cloves and salt. Pulse until the garlic is finely minced, stopping to scrape down the sides to ensure even processing.
- Start the emulsion: With the processor running, slowly drizzle about 1/2 cup of the neutral oil in a very thin, steady stream, allowing the mixture to emulsify gradually. Follow with a small amount of lemon juice.
- Alternate adding oil and lemon juice: Continue to alternate slowly between the remaining oil and lemon juice, always pouring in small amounts and slowly to build a stable emulsion.
- Adjust consistency: If the mixture becomes too thick or begins to separate, add one tablespoon of ice water to help stabilize and maintain the smooth texture.
- Finish blending: Continue blending until the sauce is fluffy, smooth, and homogeneously white in color.
- Store and serve: Transfer the toum to an airtight container and refrigerate. It will keep well for up to 1 month. Use as a dip, sandwich spread, or as an accompaniment to grilled meats.
Notes
- Patience is key: drizzle the oil very slowly to avoid breaking the emulsion.
- If the mixture breaks, re-emulsify by starting with a new garlic clove and gradually adding the broken sauce back in.
- Best served as a dip, sandwich spread, or grilled meat accompaniment.
