Start to Finish: 20 minutes
Servings: 4 to 6
Difficulty Level: Easy
Lebanese garlic sauce, or toum, is best likened to aioli without the egg yolks. Instead of egg yolks, the oil in toum binds with lemon juice and the moisture released from pureed garlic to form a creamy, pungent paste. Herbs are optional, but feel free to stir in a generous pinch of freshly chopped parsley to mellow things out a bit.
(Recipe adapted from The Washington Post)
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- 1 cup peeled garlic cloves, tips trimmed
- 1/4 teaspoon sea salt
- 1 1/4 cups chilled sunflower oil, plus more if needed
- 1/8 cup freshly squeezed lemon juice
- 1/6 cup ice cold water, plus more if needed
Puree the garlic and sea salt on high until smooth in a food processor. Scrape down the sides of the bowl using a spoon or spatula as needed.
Drizzle 1/2 cup of the oil into the food chute in a slow, steady stream while the food processor is running. Stop processing and scrape down the sides of the bowl.
Drizzle another 1/2 cup of oil in the food processor while it's running. At this point, the toum should have a creamy polenta-like consistency. Add the lemon juice and water.
Drizzle in the remaining oil. The toum should be white and have the consistency and texture of well-beaten eggs. If it appears grainy, add a few drops of cold water until it smooths out. Store toum up to 3 weeks in an airtight container in the refrigerator.