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.
By Sawsan Abu Farha
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 scrumptious combination of garlic and lemon. This garlic sauce is known as Toum or Toom and 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.
- 2 tablespoons corn starch
- ¾ cup of water
- 2 to 5 cloves of garlic finely minced (see notes)
- 1 teaspoon lemon juice or vinegar (more if you like a stronger lemon taste)
- 3 to 5 tablespoons vegetable oil or olive oil (see notes)
- Pinch of salt
- Dissolve the cornstarch in water and place it in a pot over medium low heat
- Beat with a whisk continuously until the mix thickens and starts to bubble, whisk for two more minutes
- Take the mix off the heat and allow it to cool completely
- Mince the garlic finely with the salt
- Add the garlic to the starch mix and add the lemon or vinegar
- Place the mix in the blender or food processor and beat with the blade until the mix starts turning white
- Drizzle the olive oil one teaspoon at a time while running the blender or the food processor (you want the blade to beat the oil into the mix)
- Keep adding the oil until you get a smooth mix that is the consistency of mayonnaise. You may not need the whole amount of oil
- Serve immediately or store in the fridge in an air tight container
Passionate food explorer Sawsan Abu Farha lives in Jordan and enjoys mixing east and west in her kitchen aiming to get the best of both worlds.Juggling work, motherhood, blogging and a passion for food and food photography, she shares her journey in her blog "Chef in disguise".