Toum

Name: Toum
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (500 ml)
Cuisine: Middle Eastern
Ingredients: 1 cup peeled cloves (~2 heads) (140 g) Garlic; 2 tsp (12 g) Salt; 1/4 cup (60 ml) Lemon Juice; 2 cups neutral (or half olive) (480 ml) Vegetable Oil; 2 tablespoons ice water as needed Water

Independent adaptation of a publicly published Michael Rafidi recipe. Not affiliated with, sponsored by, or endorsed by Michael Rafidi.

SPREAD · GRILLED MEATS, SANDWICHES & VEGETABLES

A spread for grilled meats, sandwiches & vegetables.

Michael Rafidi's whipped garlic toum.

On the jar

TOUM GARLIC

Method: blend
Yield: about 2 cups
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 60 mlVegetable Oil 480 mlWater 30 ml

Ingredients

Garlic1 cup peeled cloves (~2 heads) (140 g)
Salt2 tsp (12 g)
Lemon Juice1/4 cup (60 ml)
Vegetable Oil2 cups neutral (or half olive) (480 ml)
Water2 tablespoons ice water as needed

Where it sits

One of 111 egg emulsions in the catalog, with 5 ingredients against a median of 6.

Its fat to acid ratio is 8:1, higher than 26% of the catalog’s egg emulsions (median 16:1), a sharper mix for the category.

The acid here is lemon juice. In this category chefs also reach for white wine vinegar (19 recipes), red wine vinegar (9), and lime juice (9).

The fat here is vegetable oil. In this category chefs also reach for olive oil (38 recipes) and grapeseed oil (16).

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Toum wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 3 stars · 3 national awards

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Provenance

Levantine / Palestinian-inspired chef of Albi and Maydan projects in Washington, D.C.; James Beard Outstanding Chef 2024. Wood-fired cooking and fermented chile sauces.

Originally published as Toum (Garlic Whip).

Adapted from a Michael Rafidi recipe (Michael Rafidi / Levantine garlic sauce).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Michael Rafidi / Levantine garlic sauce (published as “Toum (Garlic Whip)”). Full citation lives in Provenance.

Companion jar