Homemade Toum
It's time for Toum! This Lebanese sauce packs a powerful punch of garlic that is perfect for any Middle Eastern meal. It will quickly grow to a staple for everyday cooking regardless of cuisine!
Course: Condiments
Cuisine: Lebanese, Middle Eastern
- 10 cloves garlic
- 1 tsp salt
- 1 large egg white
- 3 Tbsp lemon juice
- 1.5 cups light olive oil
Optional Step: Cut each glove of garlic in half. Using the tip of a paring knife, remove the germ from each garlic clove half. The germ is in the center of the garlic clove and is greenish in color. This can be a tedious step, but once you get the hang of it, it will go really quickly. The final product will be less bitter.
Place the garlic and salt in the bowl of a food processor. Pulse garlic and occasionally scrape down the sides of the bowl.
Once the garlic and salt are minced, add half the lemon juice and continue processing until a paste begins to form.
Add remaining lemon juice and egg white and process until smooth and slightly fluffy.
With the food processor running, slowly drizzle in olive oil in a very thin stream until all the oil and water have been incorporated. If your food processor has a drizzle basin, utilize it to maintain a small, steady stream of olive oil.