Toum Lebanese Emulsified Garlic Sauce Recipes

TOUM (LEBANESE GARLIC SPREAD)

Steps:

• Put garlic cloves in a food processor with the cutting blade in place. Pulse until smooth. Add salt. Use a spatula to push garlic into the middle of the bowl. Pulse again on low. Use the spatula to push down garlic again.
• Using the drizzle adapter in the food processor, slowly pour in 1 1/2 tablespoons lemon juice on low speed. Pour in 1 cup oil; spread will emulsify and start to turn white. Turn off the processor and scrape down the sides. Add remaining lemon juice on low speed. Slowly add remaining 2 cups oil, processing until spread is thick and creamy.
• Transfer garlic spread to a storage bowl with a lid and refrigerate until ready to use.

LEBANESE GARLIC SAUCE (TOUM)

Steps:

• Slice the garlic cloves in half lengthwise and remove any green sprouts.
• Transfer the sliced garlic cloves into a food processor and add the kosher salt to the garlic cloves. Process for a minute until the garlic becomes finely minced. Make sure to scrape down the sides of the food processor afterwards.
• While the food processor is running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl. Continue adding another tablespoon or two until the garlic starts looking creamy.
• Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the 1/2 cup of lemon juice until all the oil and lemon juice is incorporated. This will take about 15 minutes to complete.
• Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. Makes about 4 cups.
• The next day, replace the paper towel with an airtight lid and keep in the fridge for up to 3 months.

TRADITIONAL TOUM (LEBANESE GARLIC SAUCE) RECIPE

Steps:

• Mortar and Pestle Method: Depending on the size of your mortar, you may need to make the recipe in smaller batches, halving or quartering the ingredient amounts. In the mortar, combine garlic and salt and grind until it becomes a smooth paste. Work oil into paste 1 teaspoon at a time. After adding 1 tablespoon oil, work in a few drops of lemon juice. Repeat until all the oil, lemon juice, and water have been incorporated.

LEBANESE GARLIC SAUCE RECIPE

Steps:

• Put the garlic in the bowl of a food processor with the salt, and process until the garlic is as fine as possible.
• Use a rubber spatula to scrape down the sides as needed.
• Add a teaspoon of lemon juice and process to create a bit of a paste.
• With the food processor running, drizzle about 3 tablespoons into the paste.
• Add another one teaspoon of lemon juice.
• Add oil about a quarter cup at a time, followed by a teaspoon of lemon juice.
• Follow this alternating until you have used up your ingredients.
• The main thing to remember is to go slow, it can take ten or fifteen minutes to go through this process.

TOUM LEBANESE EMULSIFIED GARLIC SAUCE

Steps:

• In a food processor, combine the salt and garlic. Blend until very smooth. You may have to pause and scrape down the sides of the processor.
• Add about 2 tablespoons of lemon juice and process for about 15 seconds to distribute the lemon juice.
• Slowly add about half a cup of avocado oil while processing. Make sure that the consistency resembles mayonnaise before moving on.
• Add the remaining lemon juice and process for about 15 seconds to distribute the lemon juice.
• Slowly add remaining avocado oil while processing. Store in fridge up to 2 weeks.

LEBANESE TOUM - GARLIC SAUCE.

Steps:

• Puree the garlic with the salt in a spice grinder or mortar & pestle.

TOUM (GARLIC WHIP)

Steps:

• Place peeled garlic and salt in the bowl of a food processor. Pulse the garlic for 30 seconds, scrape down the sides of the bowl, then repeat three more times until garlic is finely chopped.
• Add 2 tablespoons lemon juice and continue processing until a smooth paste forms, about 3 minutes, scraping down the sides of the bowl every 45 seconds or so. You want the wet, finely chopped garlic mixture to end up with a texture similar to mashed potatoes. Pinch it between your fingertips, and it should no longer feel gritty. (If you don't blend the garlic enough at this stage, it won't become fluffy and emulsified later.)
• With the food processor running, start incorporating 1 cup oil, drizzling it in at a slow, steady stream. Once the oil is incorporated, slowly add another 2 tablespoons lemon juice. Repeat this step with another 1 cup oil, then another 2 tablespoons lemon juice. By the end, the mixture should have a fluffy consistency.
• With the food processor running, alternate adding 1/2 cup oil in a slow, steady stream, then 1 tablespoon lemon juice. This should happen twice. Next, with the food processor running, add the remaining 1/2 cup oil in a slow stream until totally incorporated, then do the same for the ice water.
• Once finished, transfer to a lidded container and refrigerate for at least 1 hour. Toum will keep, refrigerated, for up to 3 weeks.