Toum is a staple of Lebanese cuisine, and more than just another condiment. This garlic sauce is great for stirring into soups and pasta, marinating chicken, and tossing with roasted vegetables; it adds an energetic punch of garlic to anything without requiring the hassle of peeling and mincing. It’s also a pungent vegan alternative to mayo and perks up any sandwich. Toum has become a staple in my fridge, and since it requires only four ingredients and a food processor to make, there’s nothing stopping you from also living beyond the limits of a few two-ounce containers.
Next, add oil very slowly, in a thin stream. Adding the oil too quickly will flip the emulsion inside out, dispersing water droplets into the oil and resulting in a greasy sauce, so it’s important to take it slow.
After adding each half cup of oil, add spoonfuls of lemon juice and water. This prevents breaking the emulsion by not overcrowding the liquid phase with too many droplets of oil. Alternating oil and water will yield a fluffy, thick, and stable garlic sauce. Add more oil for a thicker and milder spread or garlic dip, less for a more pungent and free-flowing sauce.
