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Le Chaudron recipe
Sauce Toum à l'ail libanais
Lebanese toum garlic sauce
⏱ 20 minServes 8Hard180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1head garlic, peeled
250 ml (1 cup)sunflower oil
1lemon, juiced
1egg white
1 pinchsalt
- 1 head garlic, peeled
- 250 ml (1 cup) sunflower oil
- 1 lemon, juiced
- 1 egg white
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the garlic and remove the green germs.
- Blend the garlic, egg white and salt to a paste.
- With the motor running, add the oil in a very thin stream.
- Alternate the oil with a few drops of lemon juice.
- Keep going until thick and white like mayonnaise.
- Refrigerate; serve with grilled meat or roast chicken.
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