Ingredients
Scale
- 1 cup garlic cloves
- 1 teaspoon salt
- ¼ cup fresh lemon juice (divided)
- 3 cups canola oil (divided)
- ¼ cup ice water (divided)
Instructions
- Split each garlic clove in half lengthwise and remove the germ from the center.
- In a food processor, add the garlic and salt, pulsing until finely minced. Scrape down the sides as needed.
- Mix in 1 tablespoon of lemon juice and process until a paste forms.
- Add another tablespoon of lemon juice and blend until smooth and fluffy.
- With the processor running, slowly drizzle in ½ cup of oil in a thin stream, then add 1 tablespoon of lemon juice. Repeat with another ½ cup of oil and 1 tablespoon of lemon juice.
- Continue alternating ½ cup of oil and 1 tablespoon of water until fully combined.
- Transfer the toum to a container and refrigerate for up to 1 month.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure to remove the germ from the garlic for a smoother taste and milder flavor.
Store toum in an airtight container in the fridge to maintain freshness.
This sauce pairs beautifully with grilled meats and vegetables.
- Prep Time: N/A
- Cook Time: 15 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 0g
- Sodium: 53mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg