This recipe works best with an immersion blender, and do not use olive oil as it ruins the flavor. I use safflower oil, but any neutral oil will do.
The secret to perfect toum (literally, garlic) sauce is introducing very little oil in the beginning, ensuring emulsification, then continuing to increase the oil as you go.
Don’t try to do it all at once or you’ll end up with oiled garlic, not sauce.
Another hint—to peel a head of garlic just smash the bulb on the counter to loosen and toss the cloves into a metal bowl, top with another bowl creating a dome, and shake for 20 seconds.
You can also use pre-peeled garlic in bags, but not prepared garlic in jars.
- 1 cup peeled garlic cloves
- 1/4 cup lemon juice
- 2 teaspoons Himalayan or kosher sea salt (or less, to taste)
- 2 cups neutral oil, safflower or other
- Remove the germ and brown base from garlic cloves.
- Put cloves in a quart sized jar if using an immersion blender.
- Mince garlic for about a minute or so.
- Add salt.
- Introduce a dribble of oil, one to two teaspoons at most.
- Continue, with breaks, introducing oil until done.
- Add lemon juice last.
- Cover with a paper towel and refrigerate overnight.
- Close jar with lid and store in refrigerator for up to a month.
Goes great with Lebanese shish tawook chicken kabobs or other grilled meats, baked with sliced potatoes, or as a dressing for salads and veggies.