Garlic Sauce – A Beautiful Mess

This garlic sauce recipe is probably one of the most flavorful homemade sauces out there, and it only has four ingredients. It’s a Lebanese recipe that is sometimes called toum.

This garlic sauce can be poured over grilled or baked chicken, used as a dipping sauce for vegetables or pita, or served with other main courses such as steak. If you love garlic, you’ll love this sauce.

Related: Next, you’ll learn how to make tzatziki, hummus, and whipped feta dip.

material

• Garlic
• lemon
• Oil – canola, vegetable, or safflower oil
• salt

I prefer to use a plain flavored oil for this recipe (such as canola or safflower), but you could also use a more flavorful oil, such as olive oil or avocado oil, and blend those flavors with the garlic and lemon.

direction

Peel the garlic. Puree the garlic, lemon juice, and salt in a food processor. Add the oil in batches or while the food processor is running (depending on your food processor’s capabilities).

Use a rubber spatula to whisk down the sides as needed to ensure all the garlic is well combined. The mixture will have the consistency of mashed potatoes.

This garlic sauce can be used immediately or stored in an airtight container in the refrigerator for up to 5 days. The longer you store the sauce, the more flavor it will develop.

How to peel garlic

I’ve found that the best way to peel garlic is to place a few cloves at a time on a cutting board. Then, take a knife, horizontally and flat, and place it on top of the garlic. Press lightly with your fist against the tip of the knife to crush the garlic a little. Then, peel off the papery outer layer.

Your grocery store may sell pre-peeled garlic in bags, which is convenient but usually a bit pricey.

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