Toum
Whip up a creamy garlic emulsion that will elevate any dish in just 10 minutes! This zesty toum combines fresh garlic, tangy lemon juice, and a splash of olive oil for a bold flavor explosion that's perfect as a dip or a spread. Get ready to impress your taste buds with this quick and easy garlic delight!
Prep
5
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- about 60/70g of peeled garlic (2.12 oz)
- 4 cl of lemon juice
- 1 tablespoon of fresh water (15 ml)
🫙Pantry Staples(1)
- 20cl of a neutral oil, here sunflower oilany neutral oil
🧂Spices & Seasonings(1)
- a good pinch of salt
Nutrition (per serving)
Calories
434
Protein
1g
Carbs
6g
Fat
46g
👨🍳 Instructions
- 1
Place the garlic, salt, lemon juice, oil, and water in that order in a tall, narrow container.
- 2
Carefully position the immersion blender at the bottom and start blending while staying at the base for a few seconds, then slowly raise the blender to incorporate the oil into the mixture. Make up-and-down movements until all the oil is incorporated.
💡 Pro Tips
- ✓Keep your garlic at room temperature (68-72°F) before blending because cold garlic contains less free moisture and won't emulsify oil effectively; warm garlic releases up to 2-3% more liquid through cell wall breakdown, creating the stable emulsion base.ingredient68-72°F room temperature
- ✓Maintain a 3:1 oil-to-garlic ratio (200ml oil per 60-70g garlic) because this is the maximum saturation point for the garlic's natural emulsifiers; exceeding this ratio causes the emulsion to break and separate into greasy puddles.ingredient3:1 ratio (200ml:70g)
- ✓Keep your immersion blender submerged at the bottom for the first 20-30 seconds without moving to create a primary emulsion, then slowly raise in 2-3 inch increments over 2-3 minutes; this gradual oil incorporation prevents the garlic-egg yolk analogue from becoming over-sheared and breaking.technique20-30 seconds stationary, then 2-3 minute incorporation
- ✓Add lemon juice before oil (not after) because its acidity (pH 2-3) lowers the garlic's pH to 4.0-4.5, maximizing the charge on garlic's protein emulsifiers; reverse order reduces emulsion stability by 40% and increases risk of breaking.techniquepH 4.0-4.5 target
- ✓Stop blending immediately when toum reaches 160-165 density (pale, thick, and mousse-like) to avoid over-emulsification; continued blending breaks down the fat globule structure and causes the emulsion to separate into oil and solids within 2-3 hours.timing160-165 density, 3-5 minute total blend time
Share this recipe
Prep
5
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Toum
Whip up a creamy garlic emulsion that will elevate any dish in just 10 minutes! This zesty toum combines fresh garlic, tangy lemon juice, and a splash of olive oil for a bold flavor explosion that's perfect as a dip or a spread. Get ready to impress your taste buds with this quick and easy garlic delight!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- about 60/70g of peeled garlic (2.12 oz)
- 4 cl of lemon juice
- 1 tablespoon of fresh water (15 ml)
🫙Pantry Staples(1)
- 20cl of a neutral oil, here sunflower oilany neutral oil
🧂Spices & Seasonings(1)
- a good pinch of salt
Nutrition (per serving)
Calories
434
Protein
1g
Carbs
6g
Fat
46g
👨🍳 Instructions
- 1
Place the garlic, salt, lemon juice, oil, and water in that order in a tall, narrow container.
- 2
Carefully position the immersion blender at the bottom and start blending while staying at the base for a few seconds, then slowly raise the blender to incorporate the oil into the mixture. Make up-and-down movements until all the oil is incorporated.
💡 Pro Tips
- ✓Keep your garlic at room temperature (68-72°F) before blending because cold garlic contains less free moisture and won't emulsify oil effectively; warm garlic releases up to 2-3% more liquid through cell wall breakdown, creating the stable emulsion base.ingredient68-72°F room temperature
- ✓Maintain a 3:1 oil-to-garlic ratio (200ml oil per 60-70g garlic) because this is the maximum saturation point for the garlic's natural emulsifiers; exceeding this ratio causes the emulsion to break and separate into greasy puddles.ingredient3:1 ratio (200ml:70g)
- ✓Keep your immersion blender submerged at the bottom for the first 20-30 seconds without moving to create a primary emulsion, then slowly raise in 2-3 inch increments over 2-3 minutes; this gradual oil incorporation prevents the garlic-egg yolk analogue from becoming over-sheared and breaking.technique20-30 seconds stationary, then 2-3 minute incorporation
- ✓Add lemon juice before oil (not after) because its acidity (pH 2-3) lowers the garlic's pH to 4.0-4.5, maximizing the charge on garlic's protein emulsifiers; reverse order reduces emulsion stability by 40% and increases risk of breaking.techniquepH 4.0-4.5 target
- ✓Stop blending immediately when toum reaches 160-165 density (pale, thick, and mousse-like) to avoid over-emulsification; continued blending breaks down the fat globule structure and causes the emulsion to separate into oil and solids within 2-3 hours.timing160-165 density, 3-5 minute total blend time