Toum is the Lebanese garlic sauce popular in the middle east. It has a fluffy , easy to spread texture. The flavors of garlic are strong but mellowed by the addition of lemon juice and oil. Try this vegan sauce in your dips, marinades and spreads.
1/3 CGarlic Clovespeeled
1/2 - 3/4Tsp Sea Salt To taste
2 - 3TbspFresh Squeezed Lemon JuiceTo taste
2-3TbspIce WaterOptional (Notes)
Prep the garlic
Peel and slice the slice the garlic cloves in half lengthwise. Remove any green parts from the garlic.
Place the garlic in a food processor or blender jar and process until ground fine. Stop and scrape the sides in between.
If the machine has a spout that allows you to introduce ingredients while processing slowly drizzle about 1 tsp of oil into the garlic. Other wise open and add 1 tsp oil and blend. Scrape the bowl. Keep repeating the process until the garlic is creamy.
Start adding more oil alternating with few drops of water or lemon juice until the fluffy emulsion is formed. Go slow and wait for it to take effect. Taste and add few more drops of lemon r water as desired.
Use any neural oil such as canola or safflower for the classic white sauce.
I would recommend using the ice cold water in this recipe. It seems to mellow the flavors and keep the sauce from heating in the blender.
Remember to remove any and all the green parts from the garlic.
For detailed instructions go to https://oventales.com/toum/ .