Toum (Lebanese Garlic Sauce) Recipe

Toum (Lebanese Garlic Sauce) Recipe Introduction: Toum is a traditional Lebanese garlic sauce that has a smooth, fluffy texture and an intense garlic flavor. It’s often compared to aioli but differs as it’s typically made without eggs, relying instead on garlic, oil, lemon juice, and salt. This sauce pairs beautifully with grilled meats, shawarma, roasted vegetables, or can be used as a dip for bread. The key to a perfect toum is the emulsification process, where oil is gradually incorporated into the garlic paste, creating a creamy, spreadable sauce. Ingredients: 1 cup garlic cloves, peeled 2 teaspoons salt (or to taste) 1/4 cup lemon juice 3 cups neutral oil (such as sunflower or canola oil) 1/4 cup cold water (optional) Instructions: Prepare the garlic: Begin by peeling and trimming the garlic cloves. Remove any green sprouts to reduce bitterness. Place the garlic in a food processor with salt and process until it becomes a fine paste, stopping to scrape down the sides as needed. Add lemon juice: Gradually add lemon juice to the garlic paste while continuing to process. This will start the emulsification process and help to mellow the raw garlic's sharpness. Emulsify the oil: