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
- 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
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.
* 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.”
Place in an airtight, clean glass container in the refrigerator.
Will last up to 4 weeks.
See BLOG for many photos and more how-tos.
This recipe may not be reproduced without the consent of its author, Karen Sheer
Servings: 1 cup