Lebanese Garlic Sauce (Whipped Toum)

Lebanese Garlic Sauce (Whipped Toum)
Lebanese cuisine is renowned for its rich flavors and aromatic spices, and one of its most beloved treasures is the Lebanese Garlic Sauce, also known as "Toum." This creamy, garlicky condiment is a staple in Lebanese households and is a perfect accompaniment to a wide variety of dishes, adding a burst of flavor that elevates any meal. Let's delve into the world of Lebanese Garlic Sauce, exploring what it is, its key ingredients, and the best way to make this delectable concoction.

What is Lebanese Garlic Sauce?

Lebanese Garlic Sauce, or Toum, is a traditional Lebanese condiment that boasts a strong garlic flavor with a smooth, creamy texture. It is often compared to mayonnaise in consistency but is entirely egg-free. The magic of this sauce lies in its simplicity; it primarily consists of garlic, oil, lemon juice, and a bit of salt. Despite its minimal ingredients, the process of making Lebanese Garlic Sauce is an art form in itself.

Ingredients to Make Lebanese Garlic Sauce:

Garlic Cloves: The star ingredient, garlic, provides the distinct flavor and aroma to the sauce. Fresh, high-quality garlic is essential for the best results.

Oil: Neutral oils like sunflower or vegetable oil are commonly used. The oil acts as a base, providing the creamy texture to the sauce.

Lemon Juice: Freshly squeezed lemon juice not only adds a zesty tang but also helps in emulsifying the sauce.

Salt: Salt is added to enhance the flavor and balance the sharpness of the garlic.

How to Make Lebanese Garlic Sauce:

Making Lebanese Garlic Sauce requires patience, as the key lies in the slow emulsification of oil and garlic. Here's a step-by-step guide to crafting this delightful condiment:

Peel and Crush Garlic: Start by peeling a generous amount of fresh garlic cloves. Use a mortar and pestle or a food processor to crush the garlic into a fine paste.

Add Salt and Lemon Juice: Sprinkle salt over the crushed garlic and continue grinding until the mixture becomes a smooth paste. Gradually add lemon juice, allowing the acid to mellow the sharpness of the garlic.

Emulsify with Oil: Slowly drizzle in the oil while constantly whisking or blending the mixture. This process requires patience; the slower you add the oil, the creamier the sauce will be. The sauce is ready when it reaches a thick, mayonnaise-like consistency.

Adjust Seasoning: Taste the sauce and adjust the salt and lemon juice according to your preference. Some variations include adding a bit of water to achieve the desired texture.

Best Way to Make Lebanese Garlic Sauce:

The best way to make Lebanese Garlic Sauce involves a balance of patience, quality ingredients, and technique. Here are some tips to ensure your Toum turns out perfectly:

Fresh Ingredients: Always use fresh, high-quality garlic and lemons for the most authentic and flavorful sauce.

Patience is Key: Emulsifying the sauce takes time. Be patient and add the oil slowly, allowing the mixture to thicken gradually.

Temperature Matters: Ensure that the ingredients are at room temperature. Cold ingredients can hinder the emulsification process.

Quality Oil: Choose a neutral oil with a mild flavor to let the garlic and lemon shine. Avoid using olive oil, as its strong taste can overpower the sauce.

Storage: Store the Lebanese Garlic Sauce in an airtight container in the refrigerator. It can last for a couple of weeks, and the flavors often improve with time.

In conclusion, Lebanese Garlic Sauce is a culinary gem that showcases the essence of Lebanese cuisine. Its bold garlic flavor and velvety texture make it a versatile condiment that enhances a wide array of dishes, from grilled meats and kebabs to falafel and sandwiches. By mastering the art of making Toum with fresh ingredients and patience, you can bring the authentic taste of Lebanon to your table, delighting your taste buds with every bite.

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Whipped Toum (Lebanese Garlic Sauce)




Toum sauce is a smooth, creamy and bold Lebanese garlic sauce. Once you master this easy four-ingredient toum recipe, you'll have a versatile sauce or spread to use on many things from shawarma, falafel, and chicken kebabs to kofta or fish. You can also add it to pasta or use it in a sandwich.

Prep: 20 mins

Cook: 0 mins

Serves: 18 Tablespoons

Ingredients

1 head garlic

1 teaspoon kosher salt

1 lemon juice of

1 ¾ cups grape seed oil or sunflower oil (a neutral tasting oil)

4 to 5 tbsp ice water

Instructions

1.Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).

2.Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)

3.While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you've used about ¼ cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.

4.Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every ¼ cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.

Notes

Cook's Tip: For best results, don't rush the emulsification process. Remember to add the oil very slowly while the processor is running, alternating with a little ice water. If your processor does not have a top slot to drizzle olive oil, add the oil very slowly, about a tablespoon or so at a time, and turn the processor to pulse the garlic well. And again, don't forget to add a little ice water as well. Continue sautéing the garlic until you use up all the oil. The emulsion will be prevented from breaking if you replace the oil with a small amount of ice water.

Storage: It is best to store toum in an airtight jar or container in the refrigerator for 4 weeks or so. You can also freeze some for later use (do not thaw, use frozen). It is best to put it in the refrigerator.

Nutrition

Calories: 189.8kcal / Carbohydrates: 0.6g / Protein: 0.1g / Fat: 21.2g

Saturated Fat: 2g / Polyunsaturated Fat: 14.8g / Monounsaturated Fat: 3.4g

Sodium: 129.6mg / Potassium: 6.8mg / Fiber: 0.04g / Sugar: 0.03g

Vitamin A: 0.2IU / Vitamin C: 0.7mg / Calcium: 3.1mg / Iron: 0.03mg

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