You must try this Lebanese-Style Garlic Sauce – a bold alternative to mayonnaise.
Called “toum” – a delicious condiment and can be used as a dip, spread or whisked into many culinary creations. The addition of a little steamed potato, insures the sauce does not break, and tames the garlic’s pungency a bit.
This pungent garlic flavor is quite intense, pairs delightfully with many grilled food. Use elephant garlic for a milder taste
Ingredients
- ⅓ cup chopped garlic, peeled, about 12 cloves*
- ½ cup neutral oil**, such as safflower oil - in measuring cup
- 2 tablespoons fresh lemon juice
- 3 tablespoons yukon gold potato, peeled, 1" cubes, fully steamed and cooled
- ⅛ teaspoon sea salt, more to taste
Instructions
- Directions for a 4 cup food processor (which I can not do without!) Coarsely chop garlic, add to bowl of food processor. Turn processor on, add oil in a stream to the top of the cover - has small holes so the oil will drop slowly into the bowl. (Add all oil here.) After abut 2 tablespoons, the garlic will start to puree. Scrape down with a rubber spatula.
- Add more oil - 1/4 cup total, then add lemon juice through the top as well, emulsifying. Add the chopped, dried potato and salt. Puree until smooth. Continue adding the last 1/4 oil until emulsified. Blend until very smooth.
- Remove to a bowl, whip with a fork until all is emulsified, creamy and thick.
- Place in an airtight, clean glass container in the refrigerator. Will last up to 4 weeks.
* Use elephant garlic for a milder flavor.
** with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
See BLOG for many photos and more how-tos.
This recipe may not be reproduced without the consent of its author, Karen Sheer