PANTRYFLEX

On the jar: Toum (Garlic Whip)

blend · egg emulsion

NATIONAL AWARD WINNERPrep 10 min

Toum (garlic Whip)

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

Michael Rafidi's Toum (Garlic Whip), from the published recipe.

Ratio

Ratio by volume: Lemon Juice 60 ml, Vegetable Oil 480 ml, Water 30 ml
Lemon Juice 60 mlVegetable Oil 480 mlWater 30 ml

Ingredients

  • Garlic — 1 cup peeled cloves (~2 heads) (140 g)
  • Salt — 2 tsp (12 g)
  • Lemon Juice — 1/4 cup (60 ml)
  • Vegetable Oil — 2 cups neutral (or half olive) (480 ml)
  • Water — 2 tablespoons ice water as needed

Method

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

Companion jar

Toum (Garlic Whip) 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.

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

More from this kitchen

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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