Lebanese Toum Garlic Sauce Recipes

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TOUM (GARLIC SAUCE)

A spoonful of toum elevates any steamed or roasted vegetable, or pasta or grains-or use it as a dipping sauce for good bread.

Provided by Maureen Abood

Categories     Sauce     Dip     Condiment/Spread     Garlic     Lemon Juice

Yield Makes about 2 cups (420 g)

Number Of Ingredients 5



Toum (Garlic Sauce) image

Steps:

  • Peel the garlic cloves and slice them in half lengthwise. If there is a green germ in any of the cloves, remove it to prevent the bitter, burning flavor it imparts.
  • Process the garlic cloves with the salt in the food processor, stopping and scraping down the sides a few times, until the garlic is minced. Add the lemon juice and pulse several times to combine.
  • With the processor on, begin to drizzle the oil in so slowly that the stream turns to a dribble at times; use the oil drip hole in the top of the processor if yours has one. After 1/4 cup (60 mL) of the oil has been added, slowly pour in a tablespoon (15 mL) of the ice water. Continue slowly drizzling in the oil and slowly adding a tablespoon of ice water after every 1/4 cup (60 mL) of oil until the sauce is thickened and all of the oil has been incorporated. This takes about 7 minutes.
  • The sauce will be slightly thick, with some body, but still pourable. Store the toum in an airtight container in the refrigerator for several weeks.

1 head fresh garlic (squeeze it: it should be solid and very firm)
1 teaspoon kosher salt
Juice of 1 lemon
1 3/4 cups (420 mL) neutral oil, such as safflower or canola
4 to 6 tablespoons (60 to 90 mL) ice water

LEBANESE TOUM - GARLIC SAUCE.

This is a fantastic easy recipe to make a delicious garlicky sauce which you can serve with any breads or as part of a salad dressing (it's amazing on hot fresh bread!). I also like to add a tiny bit of za'atar sometimes (see photo).

Provided by Um Safia

Categories     Sauces

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 4



Lebanese Toum - Garlic Sauce. image

Steps:

  • Puree the garlic with the salt in a spice grinder or mortar & pestle.

Nutrition Facts : Calories 126.8, Fat 13.5, SaturatedFat 1.9, Sodium 291.6, Carbohydrate 2, Fiber 0.1, Sugar 0.3, Protein 0.2

4 -5 garlic cloves, peeled
1/4 cup olive oil (no more than that)
1/2 teaspoon salt
1 lemon, juice of

TOUM (LEBANESE GARLIC SAUCE)

Make and share this Toum (Lebanese Garlic Sauce) recipe from Food.com.

Provided by Palis Favorites

Categories     Sauces

Time 10m

Yield 1 jar

Number Of Ingredients 5



Toum (Lebanese Garlic Sauce) image

Steps:

  • Place garlic in bowl. Add salt and lemon.
  • Add a little oil at a time to the garlic and mix with spoon until the oil stops being absorbed. Keep adding the oil until it runs out.
  • Add the mayonaise and mix. If too mayonaisey - add more oil and mix. Add salt and pepper to taste.
  • Once complete, put in jar and refrigerate.

Nutrition Facts : Calories 1235.5, Fat 124.1, SaturatedFat 16.4, Cholesterol 11.5, Sodium 324.2, Carbohydrate 33.7, Fiber 1.4, Sugar 4.6, Protein 4.4

1 garlic, bulb crushed
1/2-2/3 cup vegetable oil (not olive oil)
3 tablespoons mayonnaise
1 squeeze lemon juice
salt & pepper

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