In Arabic, toum, is the word for garlic and surprisingly (NOT) this sauce’s main ingredient is just that.
This Lebanese garlic sauce is similar to Ajoaceite (Spanish Garlic Mayonnaise) but is even more intense. I am always partial to garlic in large amounts but even I need a good rinse of mouthwash after eating this sauce before socialising with other people who haven’t dined on the same. You can slather it on Lebanese bread to make chicken shawarma but it is just as good for dipping bread-but that may be a step too far for most.
4 garlic cloves
1 pinch coarse sea salt
1 egg white
Few drops of lemon juice
¼ cup of vegetable oil
1 Add garlic and salt into a pestle and mortar and pound into a paste. Apart from taste, the salt also acts as an abrasive and draws out the moisture from the garlic and thus making the process much simpler.
2 In a food processor add the egg white and blitz until it has turned white. Add the garlic paste and blitz again.
3 Add a steady stream of oil while blitzing until the sauce has thickened.
Note: If you have the patience, you can skip the food processor and make it in the pestle and mortar, which is the traditional way after all, but it’s hard work…