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Toum (Garlic Sauce)
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This is a variation on traditional toum, a Lebanese garlic paste. It is usually made with a pestle and mortar using only garlic, oil, salt and a lifetime's expertise. This recipe, however, is prepared like a mayonnaise. Adding an egg yolk makes it easier to prepare while preserving the garlicky flavour. It's strong so use it sparingly. It can be made by hand but will be much quicker with an electric whisk.
This recipe was first published in July 2004.