Toum (Crema d'aglio libanese)
⏱️ 10 min🍳 15 min⏱️ 25 min📊 Easy🍽️ Makes about 1 cup (240 ml)Volume 2 · Sunday Sauce
A fluffy, snow-white Lebanese garlic sauce — just garlic, lemon, oil, and salt, emulsified into a light, airy, intensely garlicky cream that defies belief. Essential with grilled chicken, shawarma, or spread on pita.
| Amount | Ingredient |
|---|---|
| 1 cup (140 g) garlic cloves, peeled | |
| 1 tsp salt | |
| ¼ cup (60 ml) fresh lemon juice | |
| 2 cups (480 ml) neutral oil (grapeseed or sunflower) | |
| Ice water (as needed) |
Preparation
- In a food processor, pulse garlic and salt until a paste forms. With motor running, add lemon juice. Slowly drizzle in oil in a thin stream — the mixture will turn white and fluffy. If it gets too thick, add 1 tbsp ice water. Continue until all oil is incorporated and the toum is light, fluffy, and white. Refrigerate for up to 2 weeks.
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.