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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!
Prep Time30 minutes
Course: Condiments
Cuisine: Lebanese, Middle Eastern

Equipment

  • Food processor

Ingredients

  • 10 cloves garlic
  • 1 tsp salt
  • 1 large egg white
  • 3 Tbsp lemon juice
  • 1.5 cups light olive oil

Instructions

  • 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.