Lebanese Garlic Sauce (Toum)
Traditional Lebanese Garlic Sauce, or toum, brings a punchy garlic flavor and fluffy texture to shawarma, grilled chicken, falafel, and pita using just four simple pantry ingredients.
Servings: 22 tablespoons
Ingredients
- 1 cup fresh garlic peeled
- 2 ½ cups neutral-flavored oil such as canola or vegetable oil
- ⅓ cup fresh lemon juice
- 1 teaspoon salt
Instructions
- Add the salt and peeled garlic cloves to a food processor.
- Pulse the garlic until finely chopped. Pause occasionally to scrape down the sides of the food processor with a spatula, then continue pulsing.
- Keep the food processor running and very slowly add 2 tablespoons of oil and 1 tablespoon of lemon juice at a time to emulsify the garlic sauce.
- Continue adding the remaining oil and lemon juice slowly in tablespoon-sized batches until the garlic sauce thickens and becomes fluffy, about 10-15 minutes.
- Transfer the garlic sauce to a glass container and allow it to cool before serving.
Notes
The total yield may vary depending on the finished consistency of the garlic sauce. Measure the completed batch to determine the number of servings based on your preferred portion size.
Nutrition
Calories: 235kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Sodium: 107mg | Potassium: 29mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 0.1mg