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.
Keyword Aioli without eggs, Garlic Sauce, Vegan Mayonnaise
Prep Time 5minutes
Total Time 15minutes
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 garlic cloves in half length wise. 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. Otherwise, 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 or water as desired.
Use any neutral oil such as canola or safflower for the classic white sauce.
I would recommend using ice-cold water in this recipe. It seems to mellow the flavors and keep the sauce from heating in the blender.
Remember to remove all the green parts from the garlic.
For detailed instructions go to https://oventales.com/toum/ .