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Traditional Toum (Lebanese Garlic Sauce)
Before cooking
Active path
DefaultDefault source method
Steps as written in the recipe card.
4 stepsTiming varies by step
Ingredient prep checklist
- Neutral oil: 3 cups (600g) neutral oil, such as grapeseed or canola, divided
Using a paring knife, split each garlic clove in half lengthwise. With the tip of the knife, remove the germ from each garlic clove half.
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References
This step uses
- 1 cup garlic cloves (4 1/2 ounces; 130g)
Equipment reference
- Paring Knife, required
Linked because the source step mentions this equipment.
Full ingredient reference
- 1 cup garlic cloves (4 1/2 ounces; 130g)
- 2 teaspoons Diamond Crystal kosher salt (for table salt, use 1 teaspoon)
use 1 teaspoon)
- 1/4 cup (60g) fresh juice from about 2 lemons, divided
divided
- 1/4 cup (60g) ice water, divided
divided
- 3 cups (600g) neutral oil, such as grapeseed or canola, divided
such as grapeseed or canola, divided