Today we are sharing our recipe for Toum (Lebanese Garlic Sauce)! This sauce would usually be found in Lebanese restaurants on potatoes or in a wrap. We recommend it on shwarmas or on simple garlic potatoes!
What you'll need:
4 Cloves of Garlic
1/3 Cup of Oil (We use Olive Oil)
A Splash of Lemonade (This is our personal twist)
2 Egg Whites
Salt
Directions:
Make sure all things are room temperature or you risk your Toum splitting.
Chop garlic or add to food processor and let blend until garlic is paste. Once the garlic is pasty, start slowly adding the oil. Slowly is key here or the sauce may not come together. Once about half your oil is in the mix, add the Lemonade (we use lemonade because it is sweeter than lemon juice and cuts some of the garlic taste. You can always add lemon juice and sugar instead). Add one egg white and let everything blend. Once the egg is blended add the remaining oil. Should you see the sauce isn't as thick as you'd like, you may need another egg white.
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