🇱🇧 Lebanon
Toum
No rotisserie chicken leaves a Lebanese shop without its tub of toum — an emulsion whipped so light it stands in peaks like meringue.
🔪 Prep: 15 min🔥 Cook: 0 min📈 Difficulty: Medium
Cooking for
8 people
✨ What makes it special
A pure garlic-oil-lemon emulsion, dairy-free and snow white, built drop by patient drop.
Ingredients
- 1 cupgarlic cloves, peeled
- 3 cupsneutral oil, chilled
- 2 lemons, juiced
- 1 tspsalt
- 2 tbspice water
Method
- 1
Halve the cloves and remove any green germ — that's where the bitterness hides.
- 2
Blitz the garlic with salt in a food processor, scraping down until finely puréed.
- 3
With the machine running, add oil in the thinnest stream, alternating with drops of lemon juice.
- 4
Continue until the sauce turns white, thick, and fluffy — the full amount of oil takes patience.
- 5
Finish with the ice water to stabilize, then chill; it keeps for weeks and improves everything it touches.
🍽 On your table
How this dish looks served for 8