Lebanese Garlic Sauce

This is known as Toum, lebanese garlic sauce. You can use in rolls, Frankie, shawarma, seasoning in salad dressings and more! The most best and delicious garlic dip ever!

You will need, Ingredients:

• 3 heads of garlic, pealed
• 2 cups of vegetable oil
• 2 teaspoon lemon juice
• 1 teaspoon salt 

Step 1:

All ingredients should be at room temperature for a more reliable outcome. Also if you are using a large food processor make sure you use at least 3 heads of garlic.

Add the garlic and salt in the food processor and run for 5 minutes. Stop processor, scrap garlic down the sides, then run processor for another 2 minutes. 

Repeat process 3-4 times until garlic starts to turn pasty. It is very important to turn garlics into a paste. Don't add water, not even a drop.

Step 2:

Divide oil in three portions. Start adding the first portion of oil into the processor. Don't add oil all together, stop the processor and keep adding in little amount. After adding the first portion you will start seeing the garlic emulsify and turn into a paste already.

Stop the food processor, add 1 tsp of lemon juice. Run the processor for few minutes until the lemon juice is well combined.

Then go back to repeating the same process of adding the second portion of oil, running the processor for 5 minutes. 

Remember not to add the whole portion in one shot. Then add 1 teaspoon of lemon juice, and run the processor for 2 minutes again. Repeat the same process for third portion of oil. This process should take 15 minutes or more.

Note: If you see that the paste is turning liquid, it may be an indication that you’ve added either too much lemon juice, or oil, or you may have added them all together. In this case your options may be limited especially if the paste completely breaks. Sometimes adding a cube of ice in the food processor may help. Run the mixture with ice for 2 minutes.