Lebanese Garlic Sauce (Toum)
This sounds like an excellent sauce. There is many recipes on the internet for this and nearly all claim to be the best. The sauce comes highly recommended by a good friend and is the first recipe he sent me, I will try this one and post results. If you double the batch, don't double the salt, use just 1½ tablespoons.
Ingredients
- 1 head garlic, cloves smashed and minced
- 1 tablespoon sea salt
- ½ cup fresh lemon juice
- 1 cup oil, neutral tasting oil
- 1 cup olive oil, NOT extra virgin
Instructions
- There is 3 ways to prepare this.
Immersion Blender
- Place everything in a quart-sized jar. Submerge an immersion blender in the mixture to the bottom of the jar. Mix with the blender resting on the bottom of the jar until the ingredients thicken, 1 to 2 minutes. Angle the mixer to pull ingredients from the sides of the jar and lift it toward the top to better combine. Continue blending until the mixture reaches a texture similar to mayonnaise.
Electric Mixer
- Mix the garlic, salt, and lemon juice in a mixer to a creamy mix, 20-30 seconds, pour into a mixing bowl. Then use an electric mixer and slowly add in the oil and olive oil in a very narrow stream until the sauce thickens, 2 to 4 minutes.
Blender
- Mix the garlic, salt, and lemon juice in a blender to a creamy mix, 20-30 seconds, then slowly add in the oil and olive oil in a very narrow stream until the sauce thickens, 2 to 4 minutes.
- Serve with grilled meats as a dipping sauce, in a chicken salad sandwich, you get the idea.
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