Description
Toum is a Lebanese garlic sauce that is creamy, fluffy and intensely garlicky. Garlic and salt are added to a food processor or blender and combined with an egg white to fluff up the mixture, then a constant stream of oil makes the texture silky smooth. Enjoy this versatile sauce with foods like chicken shawarma, grilled veggies or other Middle Eastern dishes.
Ingredients
Scale
- 1 head garlic, peeled, coarsely chopped
- ½ tsp. coarse sea salt
- ¾ cup avocado oil
- 1 large pasteurized egg white
- 2 Tbsp. lemon juice
Instructions
- Add garlic and salt to a dry food processor or high powered blender. Blend until garlic is well-chopped.
- Add about 1-2 tablespoons oil until the mixture has formed a paste-like texture.
- Keep the machine running and add the egg white until the mixture is frothy and white.
- Let the machine keep running and slowly drizzle in the remaining oil (a thin thread-like stream).
- Add lemon juice and continue to blend until the consistency is thick and fluffy. Add more salt to taste.
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