Lebanese Garlic Toum Sauce
Ingredients
- 1/2 cup (125ml) freshly peeled garlic cloves
- 1 tbsp cold water
- 80ml lemon juice
- 375ml vegetable oil (neutral taste, e.g., rapeseed)
- 1 tsp sea salt
Optional toppings
- A few fresh parsley leaves, finely chopped
- A pinch of sumac, za’atar, cumin, or paprika
- Drizzle of olive oil
Preparation
Put the garlic in a blender with the salt, tablespoon of water and a tablespoon of lemon juice and blitz until finely chopped.
Add a couple of tablespoons of the oil and blitz for 30 seconds, add a couple of tablespoons of the lemon juice and blitz for another 30 seconds. Continue doing this alternating the oil and lemon until all are gone. You should have a thick mayonnaise-textured sauce.
Taste and add a little extra lemon and salt if desired and give it a final blitz.
Decant into a dish and top with any of the optional toppings. Put in the fridge for an hour or more for the flavors to develop.
Notes
Consistency may vary a little due to slightly different ingredients and machines, the main thing is that it doesn’t split.
