Immersion Blender Toum (Lebanese Garlic Sauce)

5 from 2 votes

Immersion Blender Toum (Lebanese Garlic Sauce)

Lebanese garlic sauce, or Toum, is one of the best parts of Mediterranean cuisine. If you have ever had a classic chicken shawarma or shish tawook, you have tried this iconic garlic sauce that is a staple of Lebanese cuisine. With a thick, creamy, and luscious texture, this immersion blender toum recipe is as easy as it gets at home!

Prep Time30

Total Time30

Course: Condiments

Cuisine: Lebanese, Middle Eastern

Keyword: chilli garlic sauce, immersion blender toum, lebanese garlic sauce, toum, toum garlic sauce

Servings: Servings

Calories: 199kcal

Author: Sunena

Equipment

Immersion Blender

Ingredients

2 bulbs Fresh garlic approximately 25 cloves
1 cup Canola oil
1 Large lemon juiced
2 teaspoon Kosher salt

Instructions

Remove the skin from the raw garlic cloves.
2 bulbs Fresh garlic
Split each garlic clove in half. Remove the inner garlic germ from the garlic cloves.
Add the peeled garlic cloves to a mason jar or the mixing jar that came with your immersion blender. Top with salt and lemon juice, and blend with the immersion blender until a smooth paste has formed.
2 teaspoon Kosher salt, 1 Large lemon
Pour the neutral oil ontop of the garlic paste while the stick blender is positioned at the bottom of the jar.
1 cup Canola oil
Start to blend the mixture at the bottom of the jar. As you start to see the mixture thicken, gradually raise the immersion blender in small increments, until the toum has completely thickened.

Notes

How to fix spicy toum: If your toum is too potent or spicy try these methods:

Refrigerate the prepared garlic sauce for 1-3 days. As the toum sits in the fridge, the flavors will mellow out.

Add a spoon of mayonnaise, greek yogurt, or mashed potatoes to the prepared sauce. These mix-ins will balance out the spiciness of the toum.

Blanch the garlic in ice water 30 minutes to 1 hour before making the dip. This will take some of the edge off of the raw garlic.

Use cold ingredients: Colder ingredients work as better emulsifying agents with the end result being a fluffy texture. If your ingredients get too warm, it will be more likely that your emulsion breaks.

Nutrition