Lebanese Toum (Fluffy Garlic Sauce)

Name: Lebanese Toum (Fluffy Garlic Sauce)
Prep time: 32 min
Total time: 32 min
Yield: 16 servings
Cuisine: Lebanese
Ingredients: 2 large heads (about ⅔ cup peeled cloves) (100 g) fresh garlic, cloves separated and peeled, each halved lengthwise with the green germ removed; 1 tsp (6 g) fine sea salt; 4 tbsp (60 ml) fresh lemon juice, strained, divided into four 1-tablespoon (15 ml) portions; 2 cups (480 ml) neutral oil such as sunflower, canola or grapeseed, at room temperature, divided into four ½-cup (120 ml) portions; 2 tbsp (30 ml) ice-cold water, measured from water that has had ice cubes in it, without the ice, divided into two 1-tablespoon (15 ml) portions

From the MyKitchenBank Kitchen

Toum is Lebanon's famous whipped garlic sauce: just garlic, oil, lemon and salt emulsified into a cloud-white, mayonnaise-textured spread with a bold punch. It's the classic partner for shawarma and grilled chicken, and it is wonderful on roasted potatoes and flatbread.

Prep: 32 min
Cook: —
Wait: 1 hr
Total: 1 hr 32 min
Makes: About 2½ cups (600 ml), enough for 16 servings of 2 tablespoons

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Ingredients

16 servings

2 large heads (about ⅔ cup peeled cloves) (100 g) fresh garlic, cloves separated and peeled, each halved lengthwise with the green germ removed
1 tsp (6 g) fine sea salt
4 tbsp (60 ml) fresh lemon juice, strained, divided into four 1-tablespoon (15 ml) portions
2 cups (480 ml) neutral oil such as sunflower, canola or grapeseed, at room temperature, divided into four ½-cup (120 ml) portions
2 tbsp (30 ml) ice-cold water, measured from water that has had ice cubes in it, without the ice, divided into two 1-tablespoon (15 ml) portions

Equipment (6)

Food processor, 7–11-cup (1.7–2.6 L) capacity, with the standard S-blade
Liquid measuring cup with a spout, 2-cup (500 ml), or a squeeze bottle
Rubber spatula
Small paring knife
Measuring spoons
Clean airtight glass jar, 3-cup (750 ml) capacity

Steps

Before you start

Measure the oil into a liquid measuring cup with a spout, or a squeeze bottle, so you can pour in a thin, controlled stream. You will add it in four portions of ½ cup (120 ml).
Measure the lemon juice into four portions of 1 tablespoon (15 ml) each, and stir ice cubes into cold water so it's properly chilled before you measure the 2 tablespoons.
Use a food processor with a 7- to 11-cup (1.7–2.6 L) bowl. A bigger bowl can't catch the small amount of garlic at the start.
This sauce contains raw garlic and oil. Keep it refrigerated at all times and follow the storage times below.

1
Peel and de-germ garlic
- Separate the garlic heads into cloves and peel them.
- Slice each clove in half lengthwise and use the tip of a paring knife to pull out any green germ in the center.
- Weigh the cleaned garlic to make sure you have about 100 g.
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Ready when: All cloves are white or pale yellow, with no green sprout in the middle.
Tip: The green germ makes the sauce harsh and bitter. Take the time to remove it, especially if your garlic is older.
2
Grind garlic with salt
- Put the garlic and salt in the food processor.
- Pulse 5 or 6 times, then run continuously for 1 minute.
- Stop and scrape the sides and under the blade with a spatula.
- Run for another 1 to 2 minutes, scraping once more, until the garlic is a fine, sticky paste.
- Add the first 1 tablespoon (15 ml) of lemon juice and process 20 seconds more.
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Ready when: The garlic looks like a smooth, damp paste with no visible chunks.
Tip: Fine garlic paste is the foundation of a stable emulsion. Chunks left behind will cause a grainy sauce.
3
Drip in first oil
- With the processor running, add the first ½ cup (120 ml) of oil literally drop by drop at first, then in a very thin thread, taking about 3 minutes in all.
- Stop and scrape the bowl once halfway through.
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Ready when: The mixture turns opaque, white and thick, like a loose mayonnaise.
Tip: Pouring too fast at this stage is the number one reason toum splits. If it looks greasy or curdled, stop adding oil and see the rescue tip in the finishing step.
4
Add lemon, second oil
- With the machine running, add 1 tablespoon (15 ml) of lemon juice.
- Then add the second ½ cup (120 ml) of oil in a thin, steady stream over about 1½ minutes.
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Ready when: The sauce is thicker, fluffy and bright white, and holds a soft peak on the spatula.
Tip: Scrape down the sides before and after each addition so every bit of garlic gets pulled in.
5
Add ice water, third oil
- With the machine running, add 1 tablespoon (15 ml) of ice water, then pour in the third ½ cup (120 ml) of oil in a thin stream over about 1½ minutes.
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Ready when: The sauce is creamy and glossy and still holds its shape.
Tip: The cold water keeps the garlic from warming and turning bitter, and it loosens the sauce so it can take more oil.
6
Add lemon, final oil
- Add 1 tablespoon (15 ml) of lemon juice with the machine running.
- Pour in the last ½ cup (120 ml) of oil in a thin stream over about 2 minutes.
- Stop and scrape the bowl.
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Ready when: All the oil is absorbed and the sauce looks thick, fluffy and white, with no oil pooling at the edges.
Tip: If the sauce becomes so thick that the blade struggles, add the next lemon juice or ice water early to loosen it.
7
Finish and adjust
- Add the last 1 tablespoon (15 ml) of lemon juice and the last 1 tablespoon (15 ml) of ice water.
- Process for 20 to 30 seconds.
- Taste, and add a pinch more salt if you like.
- The toum will be very sharp right now, which is normal.
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Ready when: The toum is smooth, fluffy and spreadable, like thick whipped cream or mayonnaise.
Tip: To fix a split sauce, scoop it out of the bowl. Put 1 tablespoon of ice water in a clean bowl, then slowly whisk or process the split sauce back in a spoonful at a time.
8
Jar and mellow
- Spoon the toum into a clean airtight jar, leaving the surface smooth.
- Seal and refrigerate for at least 1 hour, or up to 24 hours, so the raw-garlic bite softens.
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Ready when: The toum is thicker and holds its shape on a spoon, and tastes garlicky but smooth.
Tip: Use a clean spoon each time you dip into the jar to keep it fresh.

Good to know

Tips

Use fresh, firm garlic. Sprouted or old garlic tastes bitter and harsh.
Pour the oil slower than you think you need to, especially for the first ½ cup. A stable base makes everything after it easy.
To tame the garlic bite further, let the finished toum rest for 24 hours before using.
Serve with grilled chicken, shawarma, kebabs, roasted potatoes, flatbread or as a spread for sandwiches.

Make ahead

Toum tastes best after resting 1 to 24 hours in the refrigerator, so make it a day ahead. Its garlic flavor gets stronger over the first couple of days.

Storage & reheating

Refrigerator: store in a clean airtight jar for up to 1 week. Raw garlic in oil must stay cold, so don't leave it out for more than 2 hours, and discard it if it smells off or shows any bubbling or mold. Room temperature: serve from the fridge and return it within 2 hours. Freezer: not recommended because the emulsion can separate. If it separates after chilling, whisk it back together with 1 teaspoon of ice water.

Substitutions

neutral oil such as sunflower, canola or grapeseed → Mild light olive oil. Don't use extra-virgin olive oil. It turns bitter when whipped at high speed and gives a heavier, more peppery flavor.
fresh lemon juice → White vinegar. Use the same amount for a sharper, more traditional-shop tang; the sauce will be slightly less fruity.
fine sea salt → Kosher salt (Diamond Crystal). Use 1½ teaspoons (about 6 g) because it is less dense by volume; weigh it if you can.
ice-cold water → Cold water. Cold tap water works if you add it a little more slowly, but ice water produces the best texture.