Toum Garlic Sauce
—Not On Website, Sauce
Ingredients
1 head garlic
1 tsp kosher salt
1 lemon juice of
1 ¾ cups grape seed oil or sunflower oil (a neutral tasting oil)
4 to 6 tbsp ice water
Directions
Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).
Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)
While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you've used about ¼ cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.
Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every ¼ cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.
Notes
This recipe is adapted from Maureen Abood's cookbook Rosewater and Orange Blossoms (affiliate link).
Cook's Tip: for best results, do not rush the emulsification process. Remember to add the oil very slowly as the processor is running, alternating with a little tiny bit of ice water. If your processor does not have a top opening to drizzle the olive oil, still add the oil very slowly, about a tablespoon or so at a time, and run the processor to whip the garlic well. And again, don't forget to add a bit of the ice water as well. Keep whipping the garlic until you have used up all the oil. Alternating the oil with a small amount of water prevents the emulsion from breaking.
It helps to use a smaller food processor. I used an older version of this mini food processor from Cuisinart (affiliate link).
Storage: toum can best be stored in a tight-lid mason jar or container in the fridge for 4 weeks or so. You can also freeze some for later use (do not thaw out, use from frozen). I do prefer the fridge method.
Nutrition
213.4 kcal
Calories: 213.4kcal Carbohydrates: 0.6g Protein: 0.1g Fat: 23.9g
Saturated Fat: 2.3g Sodium: 145.8mg Potassium: 7mg Fiber: 0.1g
Sugar: 0.1g Vitamin C: 0.5mg Calcium: 3.2mg Iron: 0.1mg