Discover how to make traditional Toum sauce at home, a creamy and flavorful emulsion, ideal for accompanying meats, fish, and Lebanese dishes.
With simple ingredients and just a few steps, you can enjoy this fresh and potent sauce that enhances any dish with its intense garlic flavor and smooth texture.
The recipe is easy to prepare in a food processor or even by hand, allowing you to experiment with different proportions of oil and lemon to achieve the perfect consistency.
Toum sauce is stored in the refrigerator and adds a special touch to your everyday meals or celebrations.
Toum Sauce
Ingredients
50 grams of Garlic
1 teaspoon of Salt
40 milliliters of Lemon juice
40 milliliters of Water
160 milliliters of Seed oil
50 milliliters of Olive oil
Preparation
Step 1 : First, separate the garlic cloves from the head and place them in a jar.
Step 2 : Vigorously shake to peel them, although they can also be peeled with a knife if preferred.
Step 3 : Then, cut the garlic in half and, if you desire a milder flavor, remove the inner germ from each clove.
Step 4 : Place the prepared garlic in a processor along with the salt and blend until a smooth paste is achieved.
Step 5 : Meanwhile, squeeze the lemon to obtain approximately 40 grams of juice, and prepare cold water in a separate container.
Step 6 : Add the lemon juice to the garlic paste and blend again to mix the flavors.
Step 7 : Next, begin adding the seed oil in a very thin stream while the processor is running, creating a strong emulsion.
Step 8 : When the mixture is consistent, incorporate the olive oil in the same way, in a fine stream, continuing to emulsify.
Step 9 : Finally, slowly pour in the cold water and beat until obtaining a creamy sauce with the desired texture.
Step 10 : For better preservation, transfer the Toum sauce to a covered container and store in the refrigerator until use.
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