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Toum (Creamy Garlic Sauce)

10

  • Prep Time10 min
  • Total Time10 min
  • Makes2 1/2 cups
Grilled lamb on a tabbouleh salad, used in a post on best lamb recipes for spring.

Photo, Roberto Caruso.

Chatelaine Triple Tested

This delicious sauce comes together in a flash and can be used as a salad dressing or on shawarma, sandwiches, grilled meats or roasted vegetables.

Ingredients

  • 2 heads garlic cloves, separated and peeled

  • 2 cups canola oil

  • 1 taso kosher salt

  • 2 tsp lemon juice

  • 2 tbsp ice water

Instructions

  • PULSE garlic and salt in a food processor, occasionally scraping down sides of bowl, until it forms a paste. With motor running, very slowly drizzle in 1/2 cup oil, then 1/2 tsp lemon juice so mixture thickens and turns white and creamy. Repeat until all the oil and lemon juice are incorporated, 5 to 8 min. Add ice water and blend until smooth. Sauce will keep well in a covered container, refrigerated, up to 2 weeks.

Nutrition (per tbsp)

Calories 99, Carbohydrates 1g, Fat 11g, Sodium 39mg.

Kitchen tip Add more water if you prefer a thinner consistency.

This sauce is delicious on our harissa and za'atar grilled lamb chops recipe.

Get more of our best garlic recipes.

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