garlic sauce

Yumna Jawad presents toum as a Lebanese garlic sauce associated with family meals, restaurants and households. This selection uses the canola-oil option in her recipe.

The garlic is peeled and sliced lengthwise, with any green sprouts removed. It is processed with coarse salt until finely minced, and the processor bowl is scraped down.

The same canola oil is added slowly in small portions while the processor runs, with pauses to scrape the bowl. This continues until the garlic mixture begins to look creamy.

Once the mixture looks emulsified, the remaining oil is alternated with fresh lemon juice until both are incorporated. The author describes the resulting sauce as smooth, airy and fluffy.

The sauce is transferred to a glass container. Pita bread is the selected optional dip accompaniment; the meat, fish, pasta and salad suggestions remain separate uses.