From Michael Rafidi's kitchen · Albi, Washington
blend · egg emulsion
NATIONAL AWARD WINNERToum (Garlic Whip)
From an award-winning kitchen
Ratio
LEMON JUICE 60VEG OIL 480ICE WATER 30
Ingredients
- GARLIC140 g
- SALT12 g
- LEMON JUICE60 ml
- VEG OIL480 ml
- ICE WATER30 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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).
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.