Description
Discover a creamy Lebanese Garlic Sauce that elevates grilled delights into craveworthy dips delivering rich tangy flavor youll want to enjoy again
Ingredients
Garlic cloves: 4 to 6, peeled
Neutraloil: 1 cup (240 ml)
Fresh lemon juice: 2 to 3 tablespoons
Salt: 1/2 teaspoon, or to taste
Ice water: 1 to 2 tablespoons (optional)
Optional: Pinch of white pepper or a tiny splash of white vinegar
Instructions
- Pulse the garlic with a pinch of salt in a processor until it becomes a paste. The aroma should fill the room as you scrape down the sides.
- With the machine running, slowly drizzle in the oil in a thin, steady stream. Go gradually enough that the mixture emulsifies rather than separates, stopping to scrape as needed.
- As the emulsion thickens and lightens in color, drizzle in lemon juice in small portions. The mixture will loosen a bit before tightening again—this is normal.
- If the sauce seems too thick, add 1 teaspoon of ice water at a time and blend until glossy and smooth.
- Continue until you have a thick, pale ivory paste with a velvety texture. It should cling to the spoon and still be pourable in a ribbon.
- Taste and adjust salt and lemon. If the garlic feels sharp, a touch more lemon can help balance it.
- Transfer to a clean jar, seal, and refrigerate for at least 1 hour to let flavors meld. Toum keeps beautifully and tastes even better the next day.
- Bring to room temperature briefly before serving for a silkier mouthfeel.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-cook
- Cuisine: Lebanese
Nutrition
- Serving Size: About 1 cup (240 ml)
- Calories: 260 calories
- Sugar: 0.5 g
- Fat: 28 g
- Saturated Fat: 28 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 0.5 g
Keywords: toum, Lebanese garlic sauce, garlic sauce, dairy-free, vegan, gluten-free, pita dip, shawarma