Lebanese Garlic Sauce (Toum)


1 garlic bulb
1/2 - 2/3 cup of vegetable oil - (not olive oil)
3 table spoons mayonnaise or to taste. (optional)
A squeeze of lemon juice
Salt & pepper


Place garlic in mixer or chopper. Mix until paste like.
Add salt and lemon.
Add a little oil at a time to the garlic
and mix.
Keep adding the oil until it runs out.
Now add the mayonaise a tablespoon at a time(to taste) and mix. (Optional step if you don't like a heavy garlic taste.)
If too mayonaisey - add more oil and mix.
Add more salt and pepper to taste.
Once complete, put in jar and refrigerate.

This will keep for about 2 weeks.

Mama this sounds good, what would be best to use it on?

Toum is the basic sauce served with shish taouk, Cathy, which is skewered, broiled (grilled, actually) chicken. It's also commonly used with sawda dajaj, which are Lebanese fried chicken livers.

Anytime you want a garlicy sauce, though, it's a pretty good standby. It would even work with lamb and some veggies, although I prefer the Turkish version for that.

And, as Hussien Dekmak says, if you have any left over, just dip your fries in it.

10-4 I will remember that!