Toum

A fluffy, white garlic emulsion made with garlic, lemon juice, kosher salt, and neutral oil in a narrow container.

Course Sauces and Dressings

Cuisine Middle Eastern

Keyword garlic

Prep Time 10

Total Time 10

Servings cup of toum

Calories 127kcal

½ cup garlic cloves, about 1 large bulb of garlic or 10-12 small-medium cloves, peeled
1 tsp kosher salt
2 tbsp fresh-squeezed lemon juice, about ½ large lemon
1 cup neutral-flavored oil like grapeseed oil, avocado oil or sunflower oil

Add the garlic cloves, salt and lemon juice to the immersion blender container (or wide mouth jar or other similar container) and pulse / blend until a paste forms.
Pour all of the neutral oil on top of the garlic paste.
Place the immersion blender all the way to the bottom of the container with the garlic paste. Start blending at the bottom of the container, do not raise up the immersion blender. As the garlic mixture starts to thicken and emulsify, start to slowly raise the hand blender up to incorporate more oil. Keep blending until the mixture is fluffy and white and all of the oil is incorporated. This process should take 5-7 minutes.
Put a lid on the container and refrigerate at least 1 hour or overnight for best flavor.

Store this sauce in an airtight container in the fridge for up to 1 month for best flavor.
This sauce is exceptional when paired with our Greek Chicken Gyros (Authentic Cooking Method) or Homemade Doner Kebab Recipe 🍢 (Viral)