Lebanese recipe for Toum or garlic sauce
A pungent sauce, paired best with grilled chicken, shawarma and shish tawouk
| PREP TIME | 15 m |
|---|---|
| COOK TIME | |
| SERVES | 2 cups |
Ingredients
1 garlic bulb, peeled
1 tsp salt
1 egg white
Juice of 1 lemon
1 lime zest
2 to 3 tbsp oil
METHOD
1. First, peel the garlic cloves.
2. In a food processor, combine the peeled garlic cloves, egg white, salt, lemon zest and oil. Blend until smooth.
3. Once the garlic looks emulsified, increase the speed of the processor and pour the lemon juice. Mix well.
4. Once you achieve a creamy yet fluffy texture, transfer the sauce into a glass container; serve and enjoy when preferred. Note: This sauce can last up to 3 months
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