Add garlic cloves and salt to a food processor, pulse, and scrape until finely chopped.
Add 1 tbsp lemon juice and keep the food processor going. Once it looks generally combined, add another tbsp, and then wait. This will take a while, but wait until the garlic is very smooth.
Slowly drizzle in 1/2 cup oil, then 1 tbsp lemon juice - alternating back and forth. Once the lemon juice is over switch to cold water instead.
Once you get a fluffy paste, you’re done! Wait 8-24h before eating, for the spicy garlic notes to mellow out. It’ll keep for upto 1 month in the fridge.
This is barely fits in a 4-5 cup food processor, you might wanna alter proportions.
It’s possible for your emulsion to break if you put in oil too fast, ie: the oil doesn’t nicely combine with the garlic sauce. In the past I’ve found that briefly tossing the bowl into the freezer then food-processing works to fix it.
Toum (Lebanese Garlic Sauce)
Ingredients
4.5 oz garlic cloves (1 cup, or about 3 heads)
1 tsp salt
4 tbsp lemon juice
4 tbsp ice-cold water
3 cups neutral oil (canola or vegetable)
Recipe
Add garlic cloves and salt to a food processor, pulse, and scrape until finely chopped.
Add 1 tbsp lemon juice and keep the food processor going. Once it looks generally combined, add another tbsp, and then wait. This will take a while, but wait until the garlic is very smooth.
Slowly drizzle in 1/2 cup oil, then 1 tbsp lemon juice - alternating back and forth. Once the lemon juice is over switch to cold water instead.
Once you get a fluffy paste, you’re done! Wait 8-24h before eating, for the spicy garlic notes to mellow out. It’ll keep for upto 1 month in the fridge.
This is barely fits in a 4-5 cup food processor, you might wanna alter proportions.
It’s possible for your emulsion to break if you put in oil too fast, ie: the oil doesn’t nicely combine with the garlic sauce. In the past I’ve found that briefly tossing the bowl into the freezer then food-processing works to fix it.