Toum is a Lebanese garlic sauce that can elevate meals like chicken shawarma wraps or grain bowls. Unlike aioli, toum doesn't require egg as an emulsifier. Chef Wissam Baki recommends using a mix of oils—75% vegetable and 25% olive oil—to highlight the garlic's flavor. Proper technique is crucial; oil should be added slowly after blending garlic, lemon, and salt to achieve the right texture. If the sauce turns out too runny, adding ice can help thicken it, and it's important not to rush the preparation process.
The best oil to use to make toum is to blend olive oil with vegetable oil: 75% vegetable, 25% olive oil. To get the best texture we use sunflower oil or vegetable oil.
Adding ice during the process helps make it thicker and avoids heating the mixture. Take the time to prep it and not rush the steps.
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