Garlic, garlic, garlic. Did I mention garlic? Toum is a great alternative to mayonnaise or Greek tzatziki when you’re looking to top grilled vegetables, meat, or a chicken kebab nestled in a soft pita. It’s all about garlic so be prepared. A regular or mini-food processor make this cold sauce a cinch to make.
Toum – Lebanese Garlic Sauce
- Food Processor or blender
- ½ cup Fresh Garlic cloves, peeled
- 1 tsp Kosher salt
- 2½ tbsp Fresh lemon juice
- 2 tbsp Ice water
- 1½ cup Vegetable oil
- Place garlic and salt in the food processor. Pulse garlic until finely minced, scraping down sides of bowl a few times. Add 2 tsp lemon juice and process into a paste. Add another 2 tsp lemon juice and process until it becomes smooth and lite.
- With the food processor running, drizzle in ¼ cup oil. Immediately add 2 tsp lemon juice. Stream in another ¼ cup oil, then the remaining lemon juice. Keep repeating process, replacing lemon juice with ice water. When finished, everything should be emulsified. Transfer to a covered container and refrigerate for up to a month.
- To save time, decent already peeled garlic cloves may be purchased at most markets.