How to make it
6 steps. Take it one step at a time.
Place the garlic cloves and salt
Place the garlic cloves and salt into a food processor. Pulse several times until the garlic is very finely minced, scraping down the sides as necessary.
With the food processor running, slowly drizzle
With the food processor running, slowly drizzle in about 1/2 cup (118 ml) of the oil in a very thin, steady stream.
Add 2 teaspoons of lemon juice
Add 2 teaspoons of lemon juice. This helps stabilize the emulsion. The mixture should begin to look creamy.
Continue alternating between adding a 1/2 cup of oil and 1 teaspoon of lemon…
Continue alternating between adding a 1/2 cup (118 ml) of oil and 1 teaspoon of lemon juice, processing until all ingredients are incorporated. The sauce should be fluffy, thick, and white, similar to the texture of stiff meringue or mayonnaise.
If the sauce is too thick or the processor is getting warm
If the sauce is too thick or the processor is getting warm, add the 2 tablespoons of ice cold water and pulse to combine. This will help lighten the texture.
Transfer the Toum
Transfer the Toum to an airtight container and refrigerate. It is best to let it rest for at least a few hours before serving to allow the flavors to mellow.
A little kitchen wisdom
Removing the green germ from the center of each garlic clove helps prevent the sauce from being overly bitter. Use a neutral-tasting oil; olive oil is too heavy and will overpower the flavor.
