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Sauce · Lebanese

Toum with egg whites

Classic toum takes patience. A splash of pasteurized egg white helps the garlic and oil hold together, so you get a thick, fluffy sauce with a stick blender in a few minutes.

Time
10 min
Makes
About 350 ml20 servings (1 tablespoon each)
Protein
≈0.6 gper 1 tablespoon
Bowl of fluffy white toum garlic sauce with garlic cloves, lemon and pita

Ingredients

  • 70 g peeled garlic cloves (about ½ cup), green centres removed
  • 1 tsp salt
  • 2 tbsp lemon juice
  • 60 ml 3abayad liquid egg whites (about 2 whites)
  • 300 ml cold neutral oil, such as sunflower or canola
  • 1 to 2 tsp cold water, if needed

≈0.6 g protein per 1 tablespoon: 6.6 g from 60 ml of egg whites (11 g per 100 g) and about 4.5 g from the other ingredients (standard values), for the whole recipe, divided by 20. ≈130 kcal per 1 tablespoon: 27 kcal from the egg whites (45 kcal per 100 g) and about 2550 kcal from the other ingredients (standard values, including any oil or sugar), divided the same way. Approximate; serving suggestions not counted.

Get the egg whites →

Method

  1. Make the paste

    Put the garlic, salt, lemon juice and egg whites in a tall, narrow jar and blend with a stick blender until smooth.

  2. Add the oil

    With the blender running at the bottom of the jar, pour in the oil in a thin stream, slowly lifting the blender as the sauce thickens and turns white.

  3. Adjust

    If it gets too thick, blend in a teaspoon of cold water. Taste for salt and lemon.

  4. Chill

    Spoon it into a clean jar, close it and keep it in the fridge.

Tips

  • Remove the green germ from each clove: it makes toum bitter.
  • Keep it in the fridge in a closed jar and use it within 4 days.

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