What Is Toum?
Toum is a popular garlic sauce in the Lebanese community. It is most often served with chicken. The sauce is dairy free and is basically garlic and oil emulsified together to produce a thick, creamy sauce fully of garlicky flavor.
Toum has four basic ingredients: Garlic, oil, lemon juice and salt. Sometimes if the sauce refuses to emulsify, yo9u can add an egg white to get it to thicken up.
In order to make garlic sauce, you need a large amount of garlic. Most recipes call for upwards of 1 cup of peeled garlic cloves. The garlic is pureed in a food processor while a neutral oil is drizzled in slowly. Most recipes for toum call for vegetable oil, canola oil or grapeseed oil. But I don’t like to use these oil as they are not good for you and can cause free radical damage in the body. Avocado oil is a better choice.
You want the garlic sauce to emulsify into a fluffy white cream. To achieve this, it is best to use a food processor and very slowly drizzle in the oil. Adding the oil too fast can cause the emulsion to break.
What If The Toum Doesn’t Emulsify?
The toum is still delicious even if the emulsion breaks, but it doesn’t look pretty. This usually occurs if you are adding the oil too fast. If this happens y, you can still salvage it by mixing in one egg white with a small amount of the broken emulsion until the sauce is fluffy again, then slowly add in the remaining broken emulsion.
What To Serve With Garlic Sauce
My favorite food to eat with toum is chicken. I use ¼ cup of garlic sauce to marinade my chicken for at least 30 minutes before grilling. The following are also delicious served or marinated with toum:
- brussels sprouts
- roasted vegetables
- salad (use as a salad dressing)
How To Store Toum
Store toum in an airtight container. The garlic sauce will stay fresh for up to 2 months. The sauce may separate overtime.