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Rosemary Toum, finished

Toum

Lebanese-style garlic sauce, or aioli without eggs
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Cook Time 30 minutes
Resting Time 12 hours
Total Time 12 hours 30 minutes
Course Sauce
Cuisine Mediterranean, Middle Eastern

Equipment

  • 1 Food Processor (Note: Using a food processor with a drip cup is easiest, but I've seen people make this with a blender as well)
  • 1 Spatula

Ingredients
  

  • 1 cup Garlic Cloves (~150-160g)
  • 3 - 4 cups Canola Oil (675-900mL; any neutral oil will work)
  • 1/2 cup Lemon Juice (125mL)
  • 2 tsp Salt (4-5g)
  • 1 spoonful Mayo (To help start the emulsion process)

Optional Additions

  • 6 sprigs Rosemary (19g; just the leaves)
  • Powdered Wasabi
  • Basil
  • Sumac (to sprinkle as a topping)

Instructions
 

  • Add garlic cloves and salt to food processor and pulse until minced and mixed.
  • Add a spoonful of mayonnaise, or a spoonful of a previously made batch of toum, then mix further.  This helps to form a stable emulsion.
  • Set the food processor to its low setting, then begin pouring ½ cup (112.5mL) of oil into the drip attachment.  Go slowly to make sure that a stable emulsion begins to form.  Allow the oil to drain from the drip attachment into the emulsion.
  • Once the oil has drained from the drip attachment, add 2 tsp. of lemon juice. Continue blending until smooth.
  • Alternate between ½ cup of oil and 2 tsp. of lemon juice until both are gone.
  • Add optional extra flavorings between the end of step 3 and the beginning of step 5.
  • Spoon into a food-safe container and store in the fridge covered only in a paper towel for about the first 12 hours.  This helps pull excess moisture out.
  • After 12 hours, put airtight lid on food container.