Toum

Origin: Toum, meaning “garlic” in Arabic, is a traditional Levantine condiment that traces its roots to ancient Lebanon and Syria. It’s believed to have evolved as a garlic emulsion used to accompany grilled meats and flatbreads. The technique of slowly emulsifying garlic with oil predates modern mayonnaise—making Toum one of the world’s oldest surviving emulsified sauces.

Toum is fierce. It’s unapologetic. Fluffy, sharp, and dangerously addictive, this Levantine emulsion turns humble ingredients

Ingredients

Slather it on grilled meats, roasted vegetables, or use it as a divine dip—just don’t plan on kissing anyone for 48 hours.

1 whole head of garlic, peeled

1 teaspoon salt

1/4 cup lemon juice (freshly squeezed)

1 cup neutral oil (like sunflower or grapeseed)

1–2 tablespoons ice water (optional, to help emulsify)

How The Alchemy Happens

In a food processor, blend the garlic and salt until finely minced. Add lemon juice and pulse again.

With the processor running, slowly drizzle in the oil in a thin, steady stream. The mixture should start to emulsify into a creamy, fluffy sauce.

If it looks like it might split or get too intense, add a spoonful of ice water to help smooth it out.

Taste. Be awed. Refrigerate in a sealed container for up to 2 weeks.