Toum (Lebanese Lemon Garlic Sauce)

Toum Lebanese Garlic Sauce Recipe – How To Make Lemon Garlic Sauce With 3 Ingredients

1 cup of garlic bulbs

2 tsp salt

4 tbsp lemon juice

3 cups of neutral oil 

4 tbsp cold water

Remove the skins from your garlic bulbs and cut them lengthwise. Next with the tip of a paring knife, remove the centre region of the garlic known as the germ. Doing so helps to remove the bitterness of the raw garlic.

Add your garlic bulbs in a food processor with salt, and pulse till the garlic is finely minced. Scrape the sides of the food processor as you go along to ensure an even mince.

Once done, slowly add 2 tbsp of lemon juice (with a pause in between) and blend until a paste starts to form. 

Next slowly add 1/2 cup of oil (and after a short pause) and add 1 more tbsp of lemon juice. Add another 1/2 cup of oil (and after a short pause), add the last tbsp of lemon juice. 

Alternative between slowly adding 1/2 cup of oil (and after a short pause) and 1 tbsp of water until everything is nicely incorporated and has turned into a beautiful thick and fluffy cloud of garlicky goodness.