Toum - the best garlic sauce ever

Name: Toum - the best garlic sauce ever
Ingredients: 1 head garlic; 200 ml sunflower oil; 1 tsp salt; 1 lemon (juiced); 2 Tbsp water

Felicity MacLeod

Toum has to be the most intense garlic sauce, it uses a whole head of garlic!

We were introduced to Torm at our local Lebanese restaurant, Mezza, served over grilled chicken. It was so good, we wanted to recreate it at home, lucky for us Greg Malouf's recipe hits the spot and is super easy to prepare.

You will taste the garlic in the morning but it's worth it, toum and chicken is a match made in heaven.

↬ Adapted from Moorish by Greg & Lucy Malouf, 2001

Ingredients

1 head garlic
200 ml sunflower oil
1 tsp salt
1 lemon (juiced)
2 tbsps water

Instructions

Keep screen awake

1
Peel and roughly chop the garlic cloves, then put them into a blender with the salt and lemon juice.
2
Blend until smooth, about , scrape down the sides from time to time to ensure no chunks of garlic remain.
3
Next, like making mayonnaise, add the oil slowly a little bit at a time, emulsifying each addition well before adding more oil. Continue to added the oil until fully absorbed, add the water. The whole process will take about .
4
Serve with grilled chicken, the leftover sauce will last up to a week refrigerated.

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