In Arabic, garlic means Toum, so the title of this recipe is a bit repetitive; Garlic, Garlic Sauce.
If you’ve ever been to a Middle Eastern restaurant, you’ve probably tried the thick, white, garlicky sauce with shawarma or chicken tawook.
This recipe is simple and calls for only a few ingredients. The more important aspect of this post is the technique. I highly recommend using a high speed blender like a Vitamin of Ninja. I have made this successfully in a food processor, but did need a 1/4 cup more oil. If using a food processor, I would recommend making a double batch.
- Be sure your garlic is fresh. Squeeze the garlic bulb in your palm. It should be firm and the cloves should not come loose.
- Be sure your equipment is dry. You don’t want water in the mix or else it would emulsify properly
- Be patient! S L O W L Y drizzling in the oil is crucial
A few more recipe notes:
Do not use olive oil, as it has a stronger flavor and you will not get a bright white color.
This stores in the fridge in an airtight container for up to ten days, but it usually doesn’t last that long in our home 🙂
Keep the mints near! This is a strong garlic sauce! You have been warned 😀
- 1 cup peeled garlic cloves
- 1 teaspoon Diamond Crystal kosher salt (half this amount if using table salt)
- 1/4 cup fresh lemon juice
- 4 cups neutral oil (sunflower, grapeseed or canola work well)