Toum
Lebanese Garlic Sauce
Toum is a very simple sauce that includes only four ingredients. Through the marvels of chemistry, the garlic and oil mixed together emulsify into a creamy, white sauce. It's very tasty and goes very well with chicken kebabs .
Achieving a perfect, creamy sauce seems to be a delicate matter that requires skill and patience. I had neither so I took a much simpler approach. I put around 10 cloves of garlic with a scant teaspoon of kosher salt in a rocket-style blender, using the chopping blade, and processed it into a paste. Then I added about 1/3 cup of oil (though I didn't measure) and processed it until I had a white cream - then added about 1 teaspoon of lemon juice. The results weren't perfect, but they tasted good and I decided I did not need perfection.
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Lebanese Garlic Sauce
Ingredients
- garlic cloves
- kosher salt
- vegetable oil
- lemon juice
Directions
Peel and halve the garlic cloves. Add them to a mini-food processor or blender with a little bit of kosher salt. Process until you get a paste. Add a little bit of oil and process until combine. Continue adding oil until it emulsifies into a cream. Add lemon juice to taste and mix in.
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Adapted from several recipes.
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