My sister had an addiction. Drugs? Alcohol? Gambling? No. She was addicted to toum. Toum is the thick, creamy garlic sauce she was eating at her favorite Mediterranean restaurant. She talked about it. She bought tubs of it to take home and put on home-cooked food. And when she moved to a different city, she craved it. She just sent me a recipe for it on Facebook this week, and I decided to try it. I present to you Toum – Lebanese Garlic Sauce!
The original recipe is here, and there is a lot of information and background on the sauce. Unfortunately, the recipe makes a huge quantity, and I didn’t want to commit to using 4 cups of oil on a recipe I’d never tried before. So I made my own, much smaller batch, which is what I’m listing here. There are only four ingredients, and you probably have all but one in your house right now. Use fresh cloves of garlic, fresh lemon juice, sea salt or Kosher salt (not iodized table salt), and grapeseed oil. Grapeseed oil is readily available and not expensive. It is very pale in color and has a very mild taste. (Some comments in the original recipe mentioned that olive oil can make a bitter sauce, so I think it’s best to avoid it.)
As you can see, I made it by hand with my mortar and pestle. Whew, what a workout! If you have a small and powerful blender, use that. I have a large food processor that is great at mixing up dough, and not good at making small batches of anything. Either way, it’s all about technique: just like when you make mayonnaise, you MUST add the oil a tiny bit at a time, or else your emulsification will break and you’ll have a sad, oily mess.
This sauce is friendly and gets along with all savory foods. Yesterday I took a spoonful, shook it up with another spoonful of olive oil, a little lemon juice, and a drop or two of honey and made a delicious salad dressing. Last night I made a wrap with grilled chicken and lettuce, and used the garlic sauce instead of mayo. This morning I put a dollop of this garlic sauce in my breakfast bowl of fried eggs and roasted broccoli. Right this minute I am eating the last of the batch of garlic sauce, mixed in with leftover quinoa, chicken, and vegetables.
…and now it’s gone. I think I see why my sister buys it by the tub!
Toum – Lebanese Garlic Sauce
Ingredients:
- six large cloves of garlic
- half of one lemon
- 1/2 teaspoon sea salt or Kosher salt
- 1/2 cup grape seed oil
Directions:
- Cut the hard root end off the cloves of garlic, and cut out any bruises, brown spots, or sprouts. Get the prettiest cloves of garlic you can find!
- In a mortar and pestle, mash them up. If you are using a small and powerful blender or food processor, mash them up!
- Add a sprinkle of salt and a little squeeze of lemon and mash some more. Then add about a teaspoon of oil. If you are using a blender, you can keep the blender running as you let the oil in the top, in a very fine trickle. If you are using a mortar and pestle, add a teaspoon and mash until it’s blended in.
- Take it slow. Add a sprinkle of salt, a squeeze of lemon, and a touch more oil. Alternate oil with salt and lemon. Slower!
- Eventually, it should all come together into a creamy, fluffy blob of sauce. If it just won’t come together, or you feel like you have too much oil, you can add another clove of garlic and another squeeze of lemon. But if you take it slow, you’ll get it.
Explore, experiment, enjoy! — Dana
To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!
