Toum (Garlic Sauce)
Equipment
Ingredients
- 1 head Garlic (about 60 grams)
- 2 Tbsp Lemon Juice
- 1/2 tsp Coarse Salt
- 1 cup Neutral Oil (Canola, Vegetable, etc)
Instructions
- Try to use the freshest garlic possible. If your garlic has green sprouts, remove them as they can cause the toum to taste bitter.
- Separate and peel the garlic cloves. A quick tip is to add the cloves to a metal bowl, then cover with another metal bowl, or a mason jar with the lid will work too. Shake them with vigor, the cloves will bounce around and shake off their skins (or they will be much easier to peel at least!)
- Another tip is to let the peeled garlic cloves hang out in an ice water bath for 10 - 15 minutes. This can help reduce the heat and bite from the garlic.
- Add the peeled garlic cloves, lemon juice, and coarse salt to a tall glass wide enough for an immersion blender.
- Blend the garlic and lemon juice and salt into a paste. Then blend from the bottom of the glass, and slowly add the oil. Once all oil has been added, blend for about 10 seconds or so, slowly begin to lift the blender up. It should start to thicken and emulsify. Keep doing this process until you are left with a thick and fluffy garlic sauce!
Tried this recipe?Let us know how it was!