Garlic Toum
This is a fundamental Lebanese condiment that functions as a sharp, pungent bridge between grilled meats and fresh vegetables. Once you master the mechanics of the emulsion, you will never look at store-bought dips the same way.
Patience is your primary ingredient
The oil must be added in the thinnest possible stream. Keep a small bowl of ice water nearby to cool the processor bowl if the friction starts to heat the garlic.
- food processor
- spatula
- measuring spoons
What goes in.
- 1 cupfresh garlic cloves, peeled and green germ removed
- 1 tspkosher salt
- 3 cupsneutral oil (grapeseed or canola)
- 1/4 cupfresh lemon juice
- 2 tbspice water
Constant mechanical agitation
You are building a structure molecule by molecule. The oil must be added at a rate of roughly one drop per second initially, only speeding up to a thread-thin stream once the mixture has gained enough density to hold its own weight.
The method.
Pulverize the garlic
Pulse the garlic cloves and salt in the food processor until they are broken down into a fine, pasty consistency. Scrape down the sides of the bowl thoroughly.
Incorporate the initial oil
With the processor running, add 1/4 cup of the oil, one teaspoon at a time. The mixture should begin to look thick and opaque.
Alternate acid and oil
Add a tablespoon of lemon juice, then slowly drizzle in another 1/2 cup of oil. Add a splash of ice water if the mixture becomes too dense to circulate.
Finish the emulsion
Continue alternating the remaining lemon juice, ice water, and oil in a thin, continuous stream until all oil is incorporated. The final texture should resemble whipped cream or firm meringue.
When it doesn't go to plan.
Remove the green germ from the center of the garlic cloves to prevent a bitter, metallic aftertaste.
If the sauce breaks, stop immediately. Start a new batch with a fresh clove of garlic and a teaspoon of salt, then slowly drizzle the broken mixture into the new batch as if it were oil.
Store in a glass jar in the refrigerator; it will firm up further once chilled.
The ones that keep coming up.
Why did my sauce turn into a liquid?
You likely added the oil too quickly for the garlic to emulsify. The garlic needs to be completely pulverized before the oil is introduced to ensure the molecules bond correctly.
Can I use olive oil?
Use a neutral oil for the bulk of the emulsion. Olive oil is too heavy and has a strong flavor that will overpower the garlic and make the final texture greasy.
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