Clean recipe · thewoksoflife.com
Toum (Lebanese Garlic Sauce)
We are all obsessed with this Toum, or Lebanese garlic sauce. It is spectacularly garlicky, creamy, and a little bit tangy thanks to lemon juice. It’s absolutely addictive with lamb chops, salmon, chicken, potatoes, and is one of those sauces that makes anything better!
Original recipe: thewoksoflife.com
- Yield:
- 10 servings
- Prep:
- 10 min
- Total:
- 10 min
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Ingredients
- 3-4 teaspoons ice water ((the ice water keeps everything cool and helps make the sauce fluffier))
- ⅔ cup canola oil
- 6-8 cloves fresh garlic ((depending on how strong you want it to be))
- ¾ teaspoon sea salt
- 3 tablespoons fresh lemon juice ((about 1 lemon))
- 1 large egg white ((more egg white will yield a thicker consistency))
Instructions
- Add a large handful of ice to a glass of water and let it get really cold. Add 3 teasopons of ice water the canola oil, garlic cloves, salt, lemon juice, egg white to a bullet blender.
- Blend until thick and creamy. If you want a thicker consistency, add a second egg white and/or another teaspoon of ice water. Use a rubber spatula to transfer to a bowl. Serve! Store in an airtight container in the refrigerator for up to 2 weeks.