Toum
- Author
- Christian Leue
- Servings
- Makes about 4 cups
- Category
- Condiment
Ingredients
- 1 cup of peeled fresh garlic cloves - remove any dark parts (140 grams)
- 1 tsp fleur de sel or Cancale N.11 (5 grams)
- 4 Tbsp fresh lemon juice - one large or two regular lemons (60 grams)
- 4 Tbsp ice-cold water (60 grams)
- 3 cups high-oleic safflower oil - or other neutral flavored oil* (650 grams)
Directions
- In a standard 8-cup food processor mince the garlic and salt, stopping occasionally to scrape down the sides with a rubber spatula. Add two tablespoons of lemon juice and continue to process until the garlic is extremely fine and has increased in volume a bit (I find this takes about 2 minutes, stopping occasionally to scrape the sides).
- You'll now leave the processor running for the rest of the additions.
- Slowly add 1/2 cup of oil, then 1 tablespoon of lemon juice. Then 1/2 cup of oil, then lemon juice. You'll be out of juice at this point so switch to the ice water after each addition of oil (it serves a similar purpose here as it does when making tahini sauce). Note, heat is your enemy here, if it's particularly hot in your kitchen, chilling all the ingredients beforehand will help.
- Leave the processor running for about a minute after the final addition to fully incorporate.
- If storing for later, allow the toum to cool for about 30 minutes, this will prevent condensation from forming which can break the emulsion (meaning the oil will separate out).
- Store in tightly sealed containers and exclude air, and it will keep, refrigerated, for at least a month.
- The recipe can be halved or doubled, but you'll need to use an appropriately sized food processor.