Toum

Toum

By
From
Moorish
Makes
300 ml
Photographer
Mark Roper

Strictly for garlic lovers, there is no compromise with this intense sauce. Uncooked, garlic has a uniquely hot pungency, but when combined with an emulsion of oil and lemon juice, it softens to become smooth and almost fluffy. There is simply nothing like it for serving with grilled chicken.

Ingredients

Quantity Ingredient
garlic
1 teaspoon sea salt
1 lemon, juiced
200ml sunflower oil
2 tablespoons water

Method

  1. Peel and roughly chop the garlic cloves, then put them into a blender or liquidiser with the salt and lemon juice. Blend until very smooth, which will take around 2 minutes. Scrape down the sides from time to time to make sure no chunks of garlic get left out of the paste.
  2. Next, very slowly start to add the oil. You need to imagine you are making a mayonnaise, so start slowly, emulsifying each addition well before adding more oil. Continue to dribble in the oil until it is fully absorbed. Finally, add the water. The whole process should take no longer than about 5 minutes.
  3. If the sauce splits as you’re making it, you can save it by doing the following. Clean out the liquidiser. Put in 2 egg yolks and blend, then, very slowly pour in half the split mixture. When it begins to emulsify and thicken, add a teaspoon of cold water to loosen it. Then gradually add the rest of the mix. You end up with a straight mayonnaise rather than a sauce, but it is equally delicious!
  4. The sauce keeps refrigerated for about a week.
Tags:
Malouf
Greg
Lucy
Moorish
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