Shawarma Sauce (Toum)
Ingredients
- 1 whole head garlic 12 cloves, peeled
- 2 tablespoons lemon juice
- 1 cup neutral oil vegetable, canola, or light olive oil
- ¼ cup ice cold water
- ½ teaspoon salt
- Optional: 1 egg white
Instructions
- Peel all garlic cloves.
- Add garlic and salt to food processor. Process 1 minute until paste-like.
- Add 1 tablespoon lemon juice. Process 30 seconds.
- With processor running, add oil very slowly in thin steady stream.
- After one third of oil is added, add 1 tablespoon ice water.
- Continue adding oil slowly.
- After two thirds of oil, add remaining lemon juice and another tablespoon ice water.
- Continue adding remaining oil slowly.
- Add final tablespoon ice water. Process until thick and fluffy.
- Taste. Adjust lemon or salt. Process briefly to combine.
- Transfer to airtight container. Refrigerate.
Notes
- Add oil very slowly — this is critical for emulsification
- Use neutral oil, not extra virgin olive oil — it makes it bitter
- Keep ingredients cold for best emulsification
- Use food processor, not blender or immersion blender
- Ice water helps stabilize the emulsion
- If sauce breaks, start over with fresh base and add broken sauce slowly
- Adjust garlic amount for milder or stronger flavor
- Flavor mellows and improves after 24 hours
- Store in fridge for 3 to 4 weeks
- Do not freeze — emulsion breaks when thawed