Toum (Lebanese Garlic Sauce)
We are all obsessed with this Toum, or Lebanese garlic sauce. It is spectacularly garlicky, creamy, and a little bit tangy thanks to lemon juice. It’s absolutely addictive with lamb chops, salmon, chicken, potatoes, and is one of those sauces that makes anything better!
Servings: 10
Calories: 137kcal
Equipment
- Bullet blender (any powerful small personal blender)
Ingredients
- 3-4 teaspoons ice water (the ice water keeps everything cool and helps make the sauce fluffier)
- ⅔ cup canola oil
- 6-8 cloves fresh garlic (depending on how strong you want it to be)
- ¾ teaspoon sea salt
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1 large pasteurized egg white (more egg white will yield a thicker consistency)
Instructions
- Add a large handful of ice to a glass of water and let it get really cold. Add 3 teasopons of ice water the canola oil, garlic cloves, salt, lemon juice, egg white to a bullet blender.
- Blend until thick and creamy. If you want a thicker consistency, add a second egg white and/or another teaspoon of ice water. Use a rubber spatula to transfer to a bowl. Serve! Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
Calories: 137kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 180mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 0.4IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.04mg