Best Two Minute Toum Recipes

TOUM GARLIC SAUCE RECIPE

Toum Garlic Sauce Recipe image

Toum is a Middle Eastern garlic sauce that is smooth, creamy, and bold. Once you master this easy 4-ingredient toum recipe, you have a versatile sauce or spread to use with many things from chicken kabobs, kofta, and shawarma to falafel, or fish. You can even toss it in your pasta or use it as a spread for your sandwiches. The sky's the limit!

Provided by Suzy Karadsheh

Categories Dip

Time 20m

Number Of Ingredients 5

Ingredients

1 head garlic
1 tsp kosher salt
1 lemon juice of
1 3/4 cups grape seed oil or sunflower oil ((a neutral tasting oil) )
4 to 6 tbsp ice water

Steps:

Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).
Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)
While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you've used about 1/4 cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.
Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every 1/4 cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.

Nutrition Facts : Calories 213.4 kcal, Carbohydrate 0.6 g, Protein 0.1 g, Fat 23.9 g, SaturatedFat 2.3 g, Sodium 145.8 mg, Fiber 0.1 g, Sugar 0.1 g, ServingSize 1 serving

TOUM (GARLIC SAUCE)

Toum (Garlic Sauce) image

A spoonful of toum elevates any steamed or roasted vegetable, or pasta or grains-or use it as a dipping sauce for good bread.

Provided by Maureen Abood

Categories Sauce Dip Condiment/Spread Garlic Lemon Juice

Yield Makes about 2 cups (420 g)

Number Of Ingredients 5

Ingredients

1 head fresh garlic (squeeze it: it should be solid and very firm)
1 teaspoon kosher salt
Juice of 1 lemon
1 3/4 cups (420 mL) neutral oil, such as safflower or canola
4 to 6 tablespoons (60 to 90 mL) ice water

Steps:

Peel the garlic cloves and slice them in half lengthwise. If there is a green germ in any of the cloves, remove it to prevent the bitter, burning flavor it imparts.
Process the garlic cloves with the salt in the food processor, stopping and scraping down the sides a few times, until the garlic is minced. Add the lemon juice and pulse several times to combine.
With the processor on, begin to drizzle the oil in so slowly that the stream turns to a dribble at times; use the oil drip hole in the top of the processor if yours has one. After 1/4 cup (60 mL) of the oil has been added, slowly pour in a tablespoon (15 mL) of the ice water. Continue slowly drizzling in the oil and slowly adding a tablespoon of ice water after every 1/4 cup (60 mL) of oil until the sauce is thickened and all of the oil has been incorporated. This takes about 7 minutes.
The sauce will be slightly thick, with some body, but still pourable. Store the toum in an airtight container in the refrigerator for several weeks.