Toum Sauce Recipe

Want to learn easy step-by-step instructions on how to make toum sauce? Toum is a delicious and creamy Lebanese garlic sauce that’s more like a spread due to its thick consistency. This flavorful sauce is a staple in Middle Eastern cuisine.

Once you get the hang of it, you’ll be whipping up large batches to store and use in various delicious ways. Imagine spreading toum on chicken kebabs, or using it as a dip for Albanian qofte.

Don’t miss out on these recipe ideas to get the most out of your homemade toum! This sauce is not only versatile but also elevates the flavor of any dish it accompanies.

Get ready to impress your family and friends with your culinary skills by mastering this Delicious toum sauce.

What is Toum Sauce Made of?

Toum sauce is made of a few simple ingredients:

1. Garlic: The main ingredient, providing the bold, garlicky flavor.
2. Oil: Usually vegetable oil, is used to create the creamy emulsion.
3. Lemon Juice: Adds acidity and balances the garlic’s intensity.
4. Salt: Enhances the overall flavor.
5. Water: Occasionally added to help achieve the desired consistency.

These ingredients are blended to create a thick, creamy garlic sauce.

How to Make Garlic Sauce (Toum)?

Creating toum, also known as Touma, from scratch is straightforward, but the key lies in the slow and steady emulsification process that blends the garlic and oil seamlessly with lemon juice and a touch of ice water.

While traditionally made using a mortar and pestle, I’ve discovered that a small food processor works equally well. Here’s how to make it:

Mince the Garlic and Salt:

Place the peeled and sliced garlic along with 1 teaspoon of kosher salt into a small food processor. Pulse until the garlic is finely minced.

Add Lemon Juice:

Squeeze the juice of one lemon into the minced garlic and pulse a few times to combine.

Slowly Add Oil and Ice Water:

With the food processor running, slowly drizzle in about ¼ cup of oil in a very thin stream. After the initial oil addition, add 1 tablespoon of ice water.

Continue this process, alternating between adding ¼ cup of oil and 1 tablespoon of ice water, while keeping the food processor running.

The key is to add the oil very slowly to ensure proper emulsification. This will take around 10 minutes. The mixture will thicken and become fluffy, resembling whipped cream.

Finish the Sauce:

Once all the oil is incorporated and the sauce has reached the desired whipped consistency, stop the processor. Your toum is now ready to use.

Enjoy your freshly made toum with a variety of dishes for a burst of garlicky goodness!

Important Tips for Making Toum

1. Choose the Best Fresh Garlic:
   • Since garlic is the star ingredient, avoid pre-peeled garlic from packages. Opt for the freshest garlic you can find. Squeeze the garlic head; the cloves should be full and firm.
2. Remove Green Sprouts:
   • Slice the garlic cloves in half and remove any green sprouts. This step is optional but helps prevent a bitter flavor.
3. Incorporate Lemon Juice Early:
   • Fresh lemon juice adds a bright flavor and should be added at the beginning of the process to aid the garlic. Adding lemon juice later can cause the sauce to break.
4. Take Your Time with Emulsification:
   • The key to making toum is to add the oil very slowly while the garlic is whipping in the processor. This gradual addition is crucial for a successful emulsion. Alternating the oil with small amounts of water helps prevent the emulsion from breaking.
5. Use the Right Size Food Processor:
   • For this recipe, a small food processor is ideal because the blade can easily mince the garlic without it flying all over the bowl. If you decide to double or triple the recipe, a larger food processor can be used effectively.

Following these tips will help you create a perfect, creamy toum every time!

What Do You Eat Toum With?

Toum is a versatile garlic sauce that can be enjoyed with a variety of dishes. Its bold and creamy flavor perfectly complements grilled chicken, such as Chicken Kebab, and meat skewers like beef or lamb.

It adds a flavorful kick to sandwiches and wraps, making them even more delicious. Toum also works well as a dip for fresh vegetables, like carrots, cucumbers, and bell peppers, and can be tossed with roasted potatoes for an extra burst of flavor.

This sauce is traditionally served with Middle Eastern dishes, including shawarma, falafel, and Albanian Qofte, and pairs wonderfully with grilled or roasted fish.

With its rich garlic taste, toum is a must-have condiment that enhances the flavor of a wide range of meals.

Finding Toum Too Strong? Try These Three Tips to Mellow It Out

For some who need their toum to be less powerful, three things you can do:

1. Reduce the Garlic: Use fewer garlic cloves or choose larger, milder cloves to tone down the intensity.
2. Add More Oil: Increasing the amount of oil can help balance the strong garlic flavor and create a smoother texture.
3. Incorporate Yogurt: Mixing in a bit of yogurt can add creaminess and reduce the pungency of the garlic, making the toum milder and more palatable.

Why is My Toum not Fluffy?

If your toum is not turning out fluffy, it could be due to several factors. Adding the oil too quickly can cause the emulsion to break, resulting in a runny texture, so make sure to add the oil in a very slow, steady stream.

Insufficient blending can also be an issue; the garlic needs to be thoroughly minced and emulsified with the oil, so ensure you blend long enough for the mixture to achieve a fluffy consistency.

Additionally, using cold ingredients can prevent proper emulsification, so ensure all ingredients are at room temperature before starting the process.

Lastly, the balance between garlic, oil, and lemon juice is crucial; too much or too little of any ingredient can affect the texture. Following the recipe closely will help you achieve the desired fluffy consistency.

How Long Does Toum Last?

Toum can last up to 3-4 weeks when stored properly in the refrigerator. To ensure its longevity, keep the toum in an airtight container to prevent it from absorbing other odors and flavors.

Always use a clean spoon when scooping out the sauce to avoid contamination. Over time, the flavor may mellow slightly, but it will still be delicious and usable for various dishes.

Why is Toum So Spicy?

Toum can taste quite spicy due to its high garlic content. Garlic contains compounds like allicin, which contribute to its strong, pungent flavor and can create a spicy sensation on the palate.

Fresh garlic, especially when used in large quantities, can be particularly potent. Additionally, the process of emulsifying garlic with oil in toum intensifies its flavor, making it even more pronounced.

If you find toum too spicy, you can reduce the amount of garlic used, opt for milder garlic varieties, or let the sauce sit in the refrigerator for a day or two to mellow out the intensity.

How Long Does Homemade Toum Last?

Homemade toum can last up to 3-4 weeks when stored properly in the refrigerator. To ensure its

longevity, keep the toum in an airtight container to prevent it from absorbing other odors and flavors. Always use a clean spoon or utensil when scooping out the sauce to avoid contamination.

Over time, the flavor may mellow slightly, but it will remain delicious and usable for various dishes throughout its shelf life.

Can You Freeze Toum?

Yes, you can freeze toum. Freezing toum is a great way to extend its shelf life beyond the typical 3-4 weeks in the refrigerator. Here’s how to do it:

1. Portion Out: Divide the toum into smaller portions. You can use ice cube trays, silicone molds, or small airtight containers for this purpose.
2. Freeze: Place the portions in the freezer until they are fully frozen. If using ice cube trays or molds, transfer the frozen cubes to a zip-lock bag or airtight container for easier storage.
3. Thawing: When you’re ready to use the toum, simply take out the desired amount and let it thaw in the refrigerator. The thawed toum may separate slightly, so give it a good stir before using.

Freezing toum allows you to have a convenient supply on hand for up to 3-4 months without compromising too much on flavor or texture.