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Name: Traditional Toum (Lebanese Garlic Sauce) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup garlic cloves (4 1/2 ounces 130g); 2 teaspoons Diamond Crystal kosher salt (for table salt use 1 teaspoon); 1/4 cup (60g) fresh juice from about 2 lemons divided; 1/4 cup (60g) ice water divide; 3 cups (600g) neutral oil such as grapeseed or canola, divided

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INGREDIENTS

1 cup garlic cloves (4 1/2 ounces ; 130g)
2 teaspoons Diamond Crystal kosher salt (for table salt ; use 1 teaspoon)
1/4 cup (60g) fresh juice from about 2 lemons ; divided
1/4 cup (60g) ice water ; divide
3 cups (600g) neutral oil ; such as grapeseed or canola, divided

INSTRUCTIONS

Using a paring knife, split each garlic clove in half lengthwise. With the tip of the knife, remove the germ from each garlic clove half.

Food Processor Method: Place the de-germed garlic and kosher salt in the bowl of a food processor. Pulse garlic in short bursts until finely minced, occasionally removing the lid to scrape down the sides of the bowl with a flexible rubber spatula. Add 1 tablespoon lemon juice and continue processing until a paste begins to form. Add another tablespoon lemon juice and process until completely smooth and slightly fluffy.

With the food processor running, slowly drizzle in 1/2 cup oil in a very thin stream, followed by 1 tablespoon lemon juice. Repeat with another 1/2 cup oil and remaining 1 tablespoon lemon juice. Continue the process, alternating 1/2 cup oil and 1 tablespoon water, until all the oil and water have been incorporated. Transfer toum to a container and store in the fridge for up to 1 month.

Mortar and Pestle Method: Depending on the size of your mortar, you may need to make the recipe in smaller batches, halving or quartering the ingredient amounts. In the mortar, combine garlic and salt and grind until it becomes a smooth paste. Work oil into paste 1 teaspoon at a time. After adding 1 tablespoon oil, work in a few drops of lemon juice. Repeat until all the oil, lemon juice, and water have been incorporated.

NOTES

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Traditional Toum (Lebanese Garlic Sauce) Recipe

1 cup garlic cloves (4 1/2 ounces 130g)
2 teaspoons Diamond Crystal kosher salt (for table salt use 1 teaspoon)
1/4 cup (60g) fresh juice from about 2 lemons divided
1/4 cup (60g) ice water divide
3 cups (600g) neutral oil such as grapeseed or canola, divided

Using a paring knife, split each garlic clove in half lengthwise. With the tip of the knife, remove the germ from each garlic clove half.
Food Processor Method: Place the de-germed garlic and kosher salt in the bowl of a food processor. Pulse garlic in short bursts until finely minced, occasionally removing the lid to scrape down the sides of the bowl with a flexible rubber spatula. Add 1 tablespoon lemon juice and continue processing until a paste begins to form. Add another tablespoon lemon juice and process until completely smooth and slightly fluffy.
With the food processor running, slowly drizzle in 1/2 cup oil in a very thin stream, followed by 1 tablespoon lemon juice. Repeat with another 1/2 cup oil and remaining 1 tablespoon lemon juice. Continue the process, alternating 1/2 cup oil and 1 tablespoon water, until all the oil and water have been incorporated. Transfer toum to a container and store in the fridge for up to 1 month.
Mortar and Pestle Method: Depending on the size of your mortar, you may need to make the recipe in smaller batches, halving or quartering the ingredient amounts. In the mortar, combine garlic and salt and grind until it becomes a smooth paste. Work oil into paste 1 teaspoon at a time. After adding 1 tablespoon oil, work in a few drops of lemon juice. Repeat until all the oil, lemon juice, and water have been incorporated.

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Nutrition

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Serving Size: 1 (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.