Toum, a luscious and creamy garlic sauce, is a staple in Middle Eastern cuisine, known for its bold, robust flavor. This versatile condiment enhances dishes like shawarma, grilled chicken, or roasted vegetables, making it a must-have addition to your kitchen repertoire.
Ingredients Overview
The foundation of toum lies in its simplicity and the quality of its ingredients. Fresh garlic provides the sauce’s signature punch, while neutral-tasting oils like grapeseed or sunflower create a smooth, creamy texture. Kosher salt amplifies the garlic’s natural flavor, and fresh lemon juice introduces a tangy balance. Ice water, added incrementally, ensures the sauce emulsifies seamlessly. For substitutions, avoid oils with strong flavors, and adjust garlic quantity to control the intensity.
Step-by-Step Preparation
Start by peeling the garlic cloves and slicing them in half. For a subtler taste, remove the green germ from the center. This step is optional but helps reduce the garlic’s sharpness. Place the garlic and kosher salt in a food processor and pulse until the garlic is finely minced, stopping occasionally to scrape down the sides.
Add freshly squeezed lemon juice to the minced garlic and pulse briefly to combine. This step helps balance the flavors and initiates the emulsification process. With the processor running, drizzle the oil in a thin, steady stream. Begin with about 1/4 cup of oil, followed by 1 tablespoon of ice water.
Alternate between adding oil and water, ensuring the mixture thickens evenly.
Continue this process until all the oil is incorporated and the sauce becomes smooth and fluffy. The consistency should be light yet stable, with a creamy texture. If needed, adjust the flavor with additional salt or lemon juice.
Recipe Tips & Frequently Asked Questions
Using the right oil: Neutral oils like grapeseed or sunflower work best to achieve a balanced flavor.
Balancing flavors: Adjust garlic and lemon juice to match your desired intensity.
Achieving the perfect emulsion: Drizzle the oil slowly to prevent the sauce from breaking.
Can I make toum without a food processor? Yes, a mortar and pestle can be used, though it requires more effort.
What can I do if the sauce breaks during emulsification? Add a small amount of ice water and blend again to restore the texture.
How long can toum be stored in the refrigerator? Up to 2 weeks in an airtight container.
What to Serve With This Recipe
Toum pairs beautifully with Middle Eastern favorites like shawarma, grilled meats, and falafel. Use it as a dip for fresh vegetables, a spread for wraps or sandwiches, or a topping for roasted potatoes. Its creamy texture and bold flavor make it a versatile addition to countless dishes.
Storage and Reheating Tips
Store toum in an airtight container in the refrigerator, where it will keep fresh for up to two weeks. If the sauce thickens too much, whisk in a small amount of ice water to restore its original consistency.
This garlic sauce is a testament to the beauty of simple ingredients coming together in perfect harmony. Its creamy, bold flavor and versatility make it an essential addition to any meal. Experiment with it, customize it to your taste, and discover why toum is cherished across cuisines.
Ingredients
1 head garlic
1 3/4 cups grapeseed oil or sunflower oil (choose a neutral-tasting oil)
1 tsp kosher salt
4 to 6 tbsp ice water
Juice of 1 lemon
Instructions
Peel the garlic cloves, then slice them in half lengthwise. If desired, remove the green germ from the center of each clove for a milder flavor.
Place the garlic and kosher salt in the bowl of a food processor, preferably a smaller one for better results. Pulse several times until the garlic is finely minced, stopping occasionally to scrape down the sides of the bowl. Add the freshly squeezed lemon juice and pulse briefly to combine, ensuring an even mixture.
With the processor running, begin to drizzle in the oil slowly through the top opening. Start with about 1/4 cup of oil, then add 1 tablespoon of ice water. Pause to scrape down the sides of the bowl to ensure uniform blending.
Continue running the processor, alternating between adding the oil in a thin, steady stream and incorporating 1 tablespoon of ice water after every 1/4 cup of oil. Repeat this process until all the oil is used, and the mixture thickens and increases in volume. The finished garlic sauce should be smooth, creamy, and fluffy in texture.
This process should take approximately 10 minutes. Once done, transfer the toum to a clean container and refrigerate until ready to serve.
Toum Garlic Sauce Recipe
Ingredients
- 1 head garlic
- 1 3/4 cups grapeseed oil or sunflower oil choose a neutral-tasting oil
- 1 tsp kosher salt
- 4 to 6 tbsp ice water
- Juice of 1 lemon
Instructions
- Peel the garlic cloves, then slice them in half lengthwise. If desired, remove the green germ from the center of each clove for a milder flavor.
- Place the garlic and kosher salt in the bowl of a food processor, preferably a smaller one for better results. Pulse several times until the garlic is finely minced, stopping occasionally to scrape down the sides of the bowl. Add the freshly squeezed lemon juice and pulse briefly to combine, ensuring an even mixture.
- With the processor running, begin to drizzle in the oil slowly through the top opening. Start with about 1/4 cup of oil, then add 1 tablespoon of ice water. Pause to scrape down the sides of the bowl to ensure uniform blending.
- Continue running the processor, alternating between adding the oil in a thin, steady stream and incorporating 1 tablespoon of ice water after every 1/4 cup of oil. Repeat this process until all the oil is used, and the mixture thickens and increases in volume. The finished garlic sauce should be smooth, creamy, and fluffy in texture.
- This process should take approximately 10 minutes. Once done, transfer the toum to a clean container and refrigerate until ready to serve.
Notes
- Recipe Inspiration: Adapted from Maureen Abood’s cookbook Rosewater and Orange Blossoms.
- Cook’s Tip:
- Emulsify slowly for best results—drizzle the oil gradually while the processor runs.
- Alternate with small amounts of ice water to prevent the emulsion from breaking.
- If your processor lacks a top opening, add oil one tablespoon at a time and whip thoroughly before adding more.
- A smaller food processor, like a mini Cuisinart, works best for this recipe.
- Storage Tips:
- Store toum in an airtight mason jar or container in the fridge for up to 4 weeks.
- For longer storage, freeze portions and use directly from frozen without thawing.
- Shop Ingredients: Browse high-quality Mediterranean ingredients like extra virgin olive oils and organic spices in our shop.
