Toum – Middle Eastern Garlic Sauce

If you love garlic, this sauce will be your new best friend. It is great as a dip, spread, or companion to roasted or grilled meat, chicken or fish.

If you have ever eaten shawarma or shish tawook at a middle eastern or Lebanese restaurant, you must have seen the creamy white sauce, with the delectable smell of garlic and lemon. This sauce is known as Toum or Toom and if you love garlic, it will be your new best friend. It is great as a dip, spread, or companion to roasted or grilled meat, chicken or fish.

How to Make Toum – Middle Eastern Garlic Sauce

1. Prepare the Starch Mixture

• Dissolve Cornstarch: In a small pot, dissolve the cornstarch in 3/4 cup of water, stirring until smooth.
• Cook the Mixture: Place the pot over medium-low heat and whisk continuously. The mixture will start to thicken and bubble; continue whisking for another 2 minutes after it begins to bubble.
• Cool Completely: Remove the pot from heat and allow the starch mixture to cool completely before moving to the next step. This prevents the garlic from cooking when added.

2. Prepare the Garlic

• Mince the Garlic with Salt: Finely mince the garlic cloves with a pinch of salt. The salt helps break down the garlic, making it easier to incorporate into the sauce.

3. Combine Ingredients

• Add to Blender or Food Processor: Pour the cooled starch mixture into a blender or food processor. Add the minced garlic and the lemon juice or vinegar.
• Blend to Begin Emulsification: Process the mixture until it begins to turn white and creamy.

4. Add the Oil Gradually

• Drizzle in Oil Slowly: With the blender or food processor running, drizzle in the oil 1 teaspoon at a time. Allow each addition of oil to be fully incorporated before adding more. This slow addition helps create a smooth, mayonnaise-like consistency.
• Adjust Oil Amount: Continue adding oil until the mixture reaches the desired consistency. You may not need to use the entire amount of oil.

5. Serve or Store

• Serve Immediately or Refrigerate: Transfer the sauce to an airtight container and serve immediately. For storage, keep the toum refrigerated in an airtight container for up to 10 days to 2 weeks.
• Reblend if Needed: If the sauce thickens during storage, pulse it in a blender with an additional tablespoon of oil to restore smoothness.

Recipe Notes

• Garlic Intensity: Start with 2 cloves for a milder garlic flavor and add more if you prefer a stronger taste. Adding garlic while the starch mixture is still warm can mellow its sharpness.
• Oil Choice: Olive oil provides a rich, nutty flavor, but it may turn slightly bitter when stored. Vegetable oil has a milder flavor and may yield a smoother texture when stored. Experiment with both to see which you prefer.
• Adjusting Tartness: Use more lemon juice or vinegar if you like a tangier sauce. Taste as you go to find your ideal balance.
• Storage Tips: Toum can be refrigerated for up to 2 weeks. If it thickens over time, pulse it with an extra tablespoon of oil to bring back the creamy texture.

Toum – Middle Eastern Garlic Sauce

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5 from 2 reviews

• Author: Sawsan Abu Farha
• Total Time: 20 mins
• Yield: 1 cup 1x

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Description

If you love garlic, this sauce will be your new best friend. It is great as a dip, spread, or companion to roasted or grilled meat, chicken or fish.

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Ingredients

Units USM Scale 1x2x3x

2 tbsp cornstarch

3/4 cup (180ml) water

2 to 5 cloves garlic, finely minced (adjust to taste; see notes)

1 tsp (5ml) lemon juice or vinegar (more if desired for a stronger tang)

3 to 5 tbsp vegetable oil or olive oil (see notes)

Pinch of salt

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Instructions

1. Prepare the Starch Mixture

• Dissolve Cornstarch: In a small pot, dissolve the cornstarch in 3/4 cup of water, stirring until smooth.
• Cook the Mixture: Place the pot over medium-low heat and whisk continuously. The mixture will start to thicken and bubble; continue whisking for another 2 minutes after it begins to bubble.
• Cool Completely: Remove the pot from heat and allow the starch mixture to cool completely before moving to the next step. This prevents the garlic from cooking when added.

2. Prepare the Garlic

• Mince the Garlic with Salt: Finely mince the garlic cloves with a pinch of salt. The salt helps break down the garlic, making it easier to incorporate into the sauce.

3. Combine Ingredients

• Add to Blender or Food Processor: Pour the cooled starch mixture into a blender or food processor. Add the minced garlic and the lemon juice or vinegar.
• Blend to Begin Emulsification: Process the mixture until it begins to turn white and creamy.

4. Add the Oil Gradually

• Drizzle in Oil Slowly: With the blender or food processor running, drizzle in the oil 1 teaspoon at a time. Allow each addition of oil to be fully incorporated before adding more. This slow addition helps create a smooth, mayonnaise-like consistency.
• Adjust Oil Amount: Continue adding oil until the mixture reaches the desired consistency. You may not need to use the entire amount of oil.

5. Serve or Store

• Serve Immediately or Refrigerate: Transfer the sauce to an airtight container and serve immediately. For storage, keep the toum refrigerated in an airtight container for up to 10 days to 2 weeks.
• Reblend if Needed: If the sauce thickens during storage, pulse it in a blender with an additional tablespoon of oil to restore smoothness.

Notes

Garlic Intensity: Start with 2 cloves for a milder garlic flavor and add more if you prefer a stronger taste. Adding garlic while the starch mixture is still warm can mellow its sharpness.

Oil Choice: Olive oil provides a rich, nutty flavor, but it may turn slightly bitter when stored. Vegetable oil has a milder flavor and may yield a smoother texture when stored. Experiment with both to see which you prefer.

Adjusting Tartness: Use more lemon juice or vinegar if you like a tangier sauce. Taste as you go to find your ideal balance.

Storage Tips: Toum can be refrigerated for up to 2 weeks. If it thickens over time, pulse it with an extra tablespoon of oil to bring back the creamy texture.

• Prep Time: 15 mins
• Cook Time: 5 mins
• Category: Side
• Method: Blending
• Cuisine: Middle Eastern

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