Lebanese Garlic Sauce (Toum)
Toum is a fluffy, creamy Lebanese garlic sauce made with just garlic, salt, lemon juice, oil, and water. An immersion blender creates a stable emulsion in under a minute, delivering a foolproof result every time.
Toum is a fluffy, creamy Lebanese garlic sauce made with just garlic, salt, lemon juice, oil, and water. An immersion blender creates a stable emulsion in under a minute, delivering a foolproof result every time.
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In a tall container or the beaker for an immersion blender, combine the peeled garlic, salt, neutral oil, lemon juice, and cold water.
Place the immersion blender at the very bottom of the container, ensuring it's flat against the base.
Turn the blender on and hold it still at the bottom. The mixture will begin to emulsify and turn white and creamy from the bottom up as it incorporates the oil.
Once the bottom half is emulsified, slowly tilt and lift the blender to incorporate the remaining oil from the top until the sauce is thick and fully combined.
The sauce is ready when it's thick, fluffy, and uniform in texture.
Store toum in an airtight container in the refrigerator for up to 2 weeks; bring to room temperature before serving, or thin with a splash of lemon juice if it has separated slightly.
immersion blender · tall narrow container or bowl (for immersion blender stability)
Toum breaks when the oil is added too quickly or the emulsion temperature fluctuates. Use an immersion blender, add oil gradually while blending, and keep ingredients at room temperature.
Yes, use a food processor or stand mixer, but the immersion blender method is fastest and most reliable for achieving the fluffy, airy texture toum is known for.
Stored in an airtight container in the refrigerator, toum keeps for up to 2 weeks. The flavor intensifies over time.
Toum is garlic-forward and emulsified with oil and lemon juice; aioli typically contains egg yolk as an emulsifier. Toum is also traditionally lighter and fluffier.
Yes, scale proportionally, but blend in batches if making large quantities to maintain proper emulsion and avoid overworking the immersion blender.
