Cooking With Que
Real Toum (Lebanese Garlic Sauce)

Real Toum (Lebanese Garlic Sauce)

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    • Yield
    • 1 Quart
    • Difficulty Level

Who doesn’t love Garlic?

I’ll wait.. Garlic is literally from Heaven 🙂

I put it on EVERYTHING! It’s like #Vegan Mayo! Dip veggies, breads, … saute anything with it.. and it’s GOLD!

oK… I’m giving you two options for this recipe Food Processor and No Food Processor. Because I got this recipe from some cool folks over at Serious Eats

And there are tons of benefits to eating garlic and using it to help with some home remedies, Click Here if you want to see the benefits!
When you try it, just go ahead and tag your foodie friend @Cookingwithque #CookingwithQue

Until next time..

May your tastebuds be….

#ForeverSatisfied

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Ingredients

  • 1 cup garlic cloves
  • 2 teaspoons of kosher salt
  • 1/4 fresh juice from 2 lemons, divided (ok.. sometimes I add a little more)
  • 1/4 ice water
  • 3 cups of neutral oil (like grapeseed, or canola (divided)

Instructions

  1. Using a paring knife, split each garlic clove in half lengthwise. With the tip of the knife, remove the germ from each garlic clove half.
  2. Place the de-germed garlic and kosher salt in the bowl of a food processor. Pulse garlic in short bursts, occasionally removing the lid to scrape down the sides of the bowl with a flexible rubber spatula, until finely minced. Add 1 tablespoon lemon juice and continue processing until a paste begins to form. Add another tablespoon lemon juice and process until completely smooth and slightly fluffy.
  3. With the food processor running, slowly drizzle in 1/2 cup oil in a very thin stream, followed by 1 tablespoon lemon juice. Repeat with another 1/2 cup oil and remaining 1 tablespoon lemon juice. Continue the process, alternating 1/2 cup oil and 1 tablespoon water, until all the oil and water have been incorporated. Transfer toum to a container and store in the fridge for up to 1 month.
  4. Mortar and Pestle Method: Depending on the size of your mortar, you may need to make the recipe in smaller batches, halving or quartering the ingredient amounts. In the mortar, combine garlic and salt and grind until it becomes a smooth paste. Work oil into paste 1 teaspoon at a time. After adding 1 tablespoon oil, work in a few drops of lemon juice. Repeat until all the oil, lemon juice, and water have been incorporated.
  5. Guess what.. it's time to taste this amazing recipe!!!!! DIP EVERYTHING IN IT!

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