Lebanese Garlic Sauce - easy recipe & vegan Toum

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier due to its monounsaturated fats.

In a food processor, add garlic, salt, and citric acid and start at standard speed.

After 1 minute of processing, scrape down the sides of the bowl using a spoon or spatula.

Place the lid back on and start the processor again.

Using the opening of the processor, slowly add the oil in a stream or drizzle.

After 2 minutes, add 2 or 3 ice cubes to keep the sauce cool as the motor gets hot.

Continue adding oil slowly, checking the temperature of the bowl with your hand; if warm, add more ice cubes.

Continue this process until you are happy with the consistency and thickness of the garlic sauce.

You do not need to add all 700ml of oil; 600ml was used in this case.

Using a teaspoon, check the consistency and thickness; you can continue using the processor without adding oil to add more air and smoothness.

Transfer to a glass airtight container.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary