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.
By Sawsan Abu Farha

Toum - Middle Eastern Garlic Sauce

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.

Toum - Middle Eastern Garlic Sauce
 
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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.
Author:
Recipe Type: Side
Serves: 4
Ingredients
  • 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
Instructions
  1. Dissolve the cornstarch in water and place it in a pot over medium low heat
  2. Beat with a whisk continuously until the mix thickens and starts to bubble, whisk for two more minutes
  3. Take the mix off the heat and allow it to cool completely
  4. Mince the garlic finely with the salt
  5. Add the garlic to the starch mix and add the lemon or vinegar
  6. Place the mix in the blender or food processor and beat with the blade until the mix starts turning white
  7. 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)
  8. 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
  9. Serve immediately or store in the fridge in an air tight container
Notes
The amount of garlic depends on how strong you want the garlic taste to be, you can start with 2 or 3 cloves and add more if you want the taste to be stronger. You could also add the garlic while the starch slurry is still warm, that will take that raw edge off the garlic and tone the taste down a little The amount of lemon juice or vinegar depends on how tart you like the sauce to be I used to make this recipe with olive oil because I like its nutty richness but it became a little bitter with storing on a couple of occasions. Try it out with olive oil and with vegetable oil and see which one you like best. You can store the garlic sauce in the fridge for 10 days up to two weeks. If it thickens during storage, add a tablespoon of oil and pulse it in your blender.
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