We suggest making Lebanese garlic sauce Toum. Toum is a cult classic Lebanese garlic aioli made from raw garlic and oil. It resembles mayonnaise in color and texture but has a very sharp flavor.
Ingredients:
• Garlic cloves – ½ cup
• Oil – 1 ½ cups
• Lemon juice – 2 tbsp
• Salt – to taste
Instructions:
- Peel the garlic cloves until you have ½ cup. Measure 1 ½ cups of oil and set aside. Squeeze the juice of one lemon (2 tablespoons) and set that aside as well.
- Place the peeled garlic in a food processor. Add 1 teaspoon of salt and grind it into a paste. Add half of the lemon juice and blend again.
- While the food processor is running, slowly start adding the oil in a thin stream. After adding about half a cup, add the remaining lemon juice. Keep the food processor on, and you’ll notice a white paste starting to form.
- Slowly add the remaining oil and continue blending for about 5-7 minutes, until a thick, fluffy white paste is fully formed. Taste and adjust for salt and spiciness. If the flavor is too strong for you, add ¼ cup of mayonnaise to reduce the sharpness of the garlic flavor.
Lebanese garlic sauce Toum is ready. Enjoy!
