Lebanese garlic sauce

This Lebanese garlic sauce or toum will go well with shawarma or to serve as a dip.

8 to 10 garlic cloves, peeled and made to a paste

1 egg white

1 cup vegetable oil

1/2 tsp salt

1 teaspoon lemon juice

Grind the peeled garlic paste using a grinder. To prepare this sauce use a handheld electric mixer.

Beat the garlic paste and the egg white together while adding the vegetable oil in a thin stream until all the oil is added. The oil must not be added fast or it will not incorporate into the mixture. Make sure to keep beating the oil into the mixture and it will form into a white cream. Once it becomes like a cream beat the salt and lemon juice into the sauce.

The sauce stays well in air tight glass container in the fridge for about a week. 

This method of making this recipe is adapted from a Lebanese Cookbook. All rights reserved on photographs and written content Torviewtoronto © 2010 - 2021 unless mentioned. Please Ask First