Toum (Lebanese Garlic Sauce)
Some things don’t whisper. They arrive with teeth.
Toum (Lebanese Garlic Sauce)
Toum is fierce. It’s unapologetic. It’s what garlic dreams of becoming when it grows up. Fluffy, sharp, and dangerously addictive, this Levantine emulsion turns humble ingredients into an elemental force. Slather it on grilled meats, roasted vegetables, or use it as a divine dip—just don’t plan on kissing anyone for 48 hours.
Ingredients
- 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.
Preserve what matters. Let the rest burn off like steam.