Lebanese Garlic Sauce Recipe
Lebanese Garlic Sauce, also known as Toum, is a creamy, flavorful condiment made from fresh garlic, lemon juice, and vegetable oil. This versatile sauce is emulsified into a smooth, airy texture and is perfect for pairing with grilled meats, vegetables, and Middle Eastern dishes. The slow drizzling of oil and gradual addition of lemon juice create a rich, garlicky spread that enhances any meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 1 ½ cups 1x
- Category: Sauce
- Method: Blending
- Cuisine: Lebanese
- Diet: Halal
Ingredients
Scale
Ingredients
- ¾ cup peeled garlic cloves
- 1 teaspoon kosher salt
- 2 cups vegetable oil
- 4 tablespoons freshly squeezed lemon juice
- 4 tablespoons ice water
Instructions
- Prepare Garlic Paste: In a food processor, combine the peeled garlic cloves and kosher salt. Process until a smooth paste forms, scraping down the sides of the bowl as necessary to ensure even blending.
- Start Emulsification: With the processor running, slowly drizzle in the vegetable oil, beginning with just a few drops at a time. This gradual addition helps to start the emulsification process, which is critical for the sauce’s creamy texture.
- Alternate Adding Lemon and Oil: Once about half of the vegetable oil is incorporated, begin alternating between adding tablespoons of lemon juice and small amounts of the remaining oil. Continue this slow process for around 20 minutes while the processor runs to ensure the sauce achieves a smooth, creamy, and stable consistency.
- Add Ice Water: Blend in the ice water to adjust the texture, making the sauce smoother and lighter.
- Finish and Garnish: Transfer the garlic sauce to a serving bowl. Optionally, drizzle a little olive oil on top and garnish with fresh parsley for enhanced presentation and flavor.
- Chill for Flavor: Refrigerate the sauce overnight to allow the flavors to meld and fully develop, resulting in the best taste when served.
Notes
- Use fresh garlic cloves for the best flavor and smooth texture.
- Be patient with the oil addition—it’s key to a stable emulsion and creamy sauce.
- For a different flavor profile, you can substitute vegetable oil with light olive oil, but avoid extra virgin as it is too strong.
- The sauce keeps well refrigerated for up to a week.
- Serve as a dip, sandwich spread, or accompaniment to grilled meats and vegetables.
Keywords: Lebanese garlic sauce, toum, garlic dip, Middle Eastern sauce, emulsified garlic sauce
Find it online: https://recipeswithria.com/lebanese-garlic-sauce-recipe/
