Toum Lebanese Garlic Sauce
If you have ever tried to make Toum at home and ended up with something that was either too spicy or a split, oily mess, you are not alone. Toum can be temperamental, but when done correctly it should be thick, fluffy and pillowy with a smooth garlic flavour that is strong but not harsh. My recipe is tried, tested and completely fool proof.
Ingredients
- 12-15 garlic cloves 15 if you like it super garlicky! I usually use about 13-14
- 1/2 teaspoon salt
- 30 ml lemon juice
- 25 ml ice cold water
- 365 ml neutral oil such as sunflower oil
Instructions
- Peel the garlic cloves, cut each one in half lengthways and remove the green germ from the centre.
- Place the garlic into a ziplock bag and freeze for at least 4 hours. This step is essential and cannot be skipped.
- Measure out the salt, lemon juice, ice cold water and oil before starting.
- Add the frozen garlic, salt, lemon juice, all of the water and half of the oil into a tall immersion blender jug.
- Blend continuously for 1 to 2 minutes until the mixture is completely smooth and combined.
- While the blender is still running, very slowly drizzle in the remaining oil in a steady stream.
- Continue blending until the mixture thickens and transforms into a fluffy, pillowy garlic sauce.
- Stop blending once the toum is thick, smooth and holds its shape.
- Transfer to a jar and refrigerate until ready to use.