Creamy Garlic Toum
Equipment
- High-speed blender or food processor Essential for creating a stable emulsion. A food processor gives you more control over the texture.
- Spatula For scraping down the sides during blending.
- Measuring cups and spoons Accuracy is key in emulsions.
- Garlic peeler or silicone tube (optional) For easier peeling of large amounts of garlic.
Ingredients
- 1 cup garlic cloves about 3 heads, peeled and trimmed
- 1 teaspoon kosher salt adjust to taste
- 3 cups neutral oil like sunflower or grapeseed oil
- ½ cup lemon juice freshly squeezed
- 2 tablespoons ice-cold water optional, helps stabilize the emulsion
Instructions
Step 1: Prep the Garlic
- Peel the garlic cloves thoroughly, removing any green sprouts in the center (these can make the toum bitter). Rinse the cloves briefly in cold water and pat them dry.
Step 2: Blitz with Salt
- In your food processor, add the garlic and salt. Pulse several times until finely minced, scraping down the sides to ensure even processing.
Step 3: Begin the Emulsion
- With the food processor running, slowly drizzle in ¼ cup of the oil, one drop at a time, until the garlic begins to form a paste. Then add 1 tablespoon of lemon juice. This slow process helps stabilize the emulsion early on.
Step 4: Alternate Oil and Lemon Juice
- Continue alternating between small amounts of oil and lemon juice, making sure each addition is fully incorporated before adding more. The sauce should start to thicken and turn white and fluffy. This is the magic of emulsification.
Step 5: Adjust and Finish
- Once all the oil and lemon juice have been added, check the consistency. If it’s too thick or looking like it's about to split, add a tablespoon of ice-cold water and blend for another 20 seconds.
Step 6: Store It Right
- Transfer the toum to an airtight container. It will keep in the fridge for up to 1 month and even get better as the garlic mellows slightly over time.