The Ultimate Garlic Sauce | 4 Ingredients, No Eggs, No Dairy (Toum Recipe)

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier due to its monounsaturated fats.

Peel two large garlic bulbs to get around 140 grams of garlic cloves.

Slice the garlic cloves in half and remove the germ.

Measure out 80 milliliters of lemon juice.

Measure out 400 milliliters of vegetable oil.

Add garlic cloves and 2 teaspoons of salt to a food processor and process into a paste, scraping down the sides as needed.

Add 2 tablespoons of lemon juice to the garlic paste and blend.

With the food processor running, slowly drizzle in 100 milliliters of oil, scraping down the sides again.

Continue adding 100 milliliters of oil and 1 tablespoon of lemon juice until all liquid is used, blending until thick and fluffy.

For a quicker version, use an immersion blender with 70 grams of garlic, 40 milliliters of lemon juice, 200 milliliters of olive oil, 1 teaspoon of salt, and 1 tablespoon of ice water, blending until thick and fluffy.

If the emulsion breaks, add aquafaba and blend again to fix.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary