Toum, the lusciously creamy garlic sauce, is a staple in Lebanese cuisine. But did you know it also makes an incredible salad dressing? It’s true! This garlicky, lemony dressing adds a punch of flavor to any salad, transforming even the simplest bowl of greens into a culinary delight.
My grandmother introduced me to Toum. I have fond memories of watching her patiently whisk the ingredients together, her kitchen filled with the enticing aroma of garlic. Her secret? Using a mortar and pestle for that extra smooth and creamy texture.
Today, I’m excited to share her recipe with you. Don’t worry, you don’t need a mortar and pestle (although I highly recommend trying it if you have one!). We’ll use a blender for convenience, and I promise, the result will be just as delicious.
What You’ll Need:
Ingredients:
- 1 cup peeled garlic cloves (about 2 heads)
- 1/2 cup neutral-flavored oil, such as grapeseed or canola oil
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1 teaspoon salt, or to taste
- 1/4 cup ice water
Equipment:
- Blender
- Spatula or spoon
- Measuring cups and spoons
- Bowl for serving
Toum garlic sauce dressing
Let’s Get Started:
Instructions:
- Prepare the garlic: Separate the garlic cloves from the heads and peel them.
- Blend the garlic: Add the garlic cloves to your blender and pulse a few times until they are finely chopped.
- Stream in the oil: With the blender running on low speed, slowly drizzle in the oil. This helps create the emulsion that makes toum so creamy.
- Add lemon juice and salt: Pour in the lemon juice and salt. Blend until the mixture is smooth and white.
- Thin with ice water: Gradually add the ice water, a tablespoon at a time, blending until you reach your desired consistency. Remember, toum will thicken slightly as it chills.
- Taste and adjust: Give the toum a taste and add more salt or lemon juice if needed.
Tips for Toum Perfection:
- Garlic Power: Don’t be afraid of the garlic! It mellows out beautifully as the toum sits.
- Oil Choice Matters: A neutral-flavored oil is key. Avoid olive oil here, as its strong flavor can overpower the other ingredients.
- Emulsion is Key: Adding the oil slowly while the blender is running is crucial for achieving that creamy, emulsified texture.
- Chill Out: Toum tastes even better after chilling in the refrigerator for at least 30 minutes.
Mixing Toum garlic sauce
Serving Suggestions:
This toum garlic sauce dressing is incredibly versatile. Here are some ideas:
- Drizzle it over a classic salad of romaine lettuce, cucumbers, and tomatoes.
- Toss it with roasted vegetables for a flavor-packed side dish.
- Use it as a dipping sauce for falafel, pita bread, or grilled chicken.
- Spread it on sandwiches or wraps for an extra kick.
FAQs:
- How long does toum last? Stored in an airtight container in the refrigerator, toum can last for up to a week.
- Can I freeze toum? While you can freeze toum, its texture may change slightly upon thawing. It’s best enjoyed fresh.
There you have it! You’re now equipped to make your own toum garlic sauce dressing. Impress your family and friends with this delicious and versatile condiment. Happy cooking!
Don’t forget to share your creations with us on social media! We’d love to see your culinary masterpieces.
