Toum Lebanese Garlic Sauce (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup garlic cloves (approximately 3 heads), peeled and halved lengthwise with the green sprout removed
02 -
1/3 cup cold water
03 -
1/4 cup freshly squeezed lemon juice (approximately 1 lemon), divided
04 -
1 1/2 teaspoons Kosher salt
05 -
3 cups neutral vegetable oil
# Instructions:
01 -
Peel the garlic cloves, split them in half lengthwise, and remove the green sprout (germ) from each clove.
02 -
Place the prepared garlic cloves into a food processor with cold water. Blend until finely minced, pausing to scrape down the sides as needed.
03 -
Add half the lemon juice (1/8 cup) and the Kosher salt to the minced garlic. Blend until well combined.
04 -
With the processor running, slowly drizzle in 1 cup of the vegetable oil over approximately 3 minutes. Stop and scrape down the bowl as needed.
05 -
Add the remaining lemon juice, then continue processing while drizzling in the remaining 2 cups of vegetable oil as slowly as possible over about 6 minutes. Scrape the sides periodically to ensure even emulsification.
06 -
The sauce should be thick and fluffy. Taste and season with additional salt if required.
# Notes:
01 -
Ensure the oil is added gradually to properly emulsify and achieve a fluffy, stable sauce.
02 -
Removing the green sprout from each garlic clove minimizes bitterness.