Skip to main content

To make this sauce work, all the ingredients need to be cold, as does the blender – place the appliance in the freezer for 30 minutes. If the sauce separates remove it from the blender. Add an egg white to the blender and drizzle in the curdled sauce. It will come together like magic.

Servings: 4 or more

Ready time: 15 minutes

Ingredients

1/4 cup garlic cloves (6 to 8)

1/2 tsp salt

2 tsp lemon juice

1/3 cup olive oil

1 tbsp ice water

Method

Add garlic and salt to cold blender. Purée on highest speed until as smooth as you can make it, scraping down as needed.

Add 1 tsp of lemon juice and then very slowly add the oil, drizzling in drip by drip. As the garlic and oil emulsify, the toum will become very thick. Add ice water to thin out the toum while the blender is running if the mixture is too thick. The result should be similar to a thick pouring cream. Stir in remaining lemon juice.

Toum can be stored covered in the fridge for up to a week. (It’s amazing on everything!)

Report an error Editorial code of conduct
Comments

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

Comments that violate our community guidelines will be removed.

If your comment doesn't appear immediately it has been sent to a member of our moderation team for review

Read our community guidelines here

Discussion loading…

Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.