While filming a clip on this for our SBS Food Instagram Story the toum split on me twice using a food processor so I made the switch to a stick mixer which worked first go. Take the whole sauce in a cup and add 1 cold egg white in the blender and add the curdled mix little by little and keep blending till it gets thick. 4)If your garlic sauce split or curdled. This fresh veggie-forward salad is a great addition to any meal, as a starter or as a lighter main entree. Toum “middle eastern garlic sauce” Ingredients: 2 tablespoons corn starch. Marinating is one of the best uses for toum, you can sub out garlic for toum in any of these recipes: Crispy Lamb Salad, Everyday Roasted Chicken; Salad Dressing – toum + lemon juice + olive oil + S&P makes the best dressing. Although the classic ingredients are garlic, olive oil, lemon juice, and salt, there is a popular variation that includes the addition of mint. I love to use a medium to full-bod­ied, spice-for­ward olive oil because I think it stands up well against the pun­gent gar­lic and lemon fla­vors, but I’ve always found that a lighter, del­i­cate oil makes a slightly less bit­ter sauce that is great for fish or veggies. Good for at least 1 month. Both ways work. SBS acknowledges the traditional owners of country throughout Australia. Make hummus bread. Sub out all the lemon juice for a good pinch of citric acid mixed with about 45 ml of water. This little gem brought back a lot of memories of holidays in Kuwait and a request for "lots of garlic", is still a standard request with my family when placing a Shawarma order. Hummus is made of chick peas, lemon juice, olive oil, garlic and tahini, while tahini is sesame seed paste, which is often mixed with garlic, lemon juice and olive oil. But you can use other vegetable oils too, just avoid olive oil.. From the simplest of meals to more sophisticated recipes and techniques, Everyday Gourmet will inspire you to get more out of your kitchen. This toum recipe is da bomb. Another way to do it is to wait on adding the lemon juice until the end. You can crush it with a garlic crusher, or chop, chop, chop it, or pound it with some salt with a mortar and pestle. Peel the garlic and remove any green shoots in the centre. Crush garlic in a mortar and pestle with a generous pinch of salt. It’s smooth, creamy, garlicky and deliciously potent. Focaccia meets art: Instagram's latest obsession. Slowly add remaining 2 cups oil, … Make this recipe in just 15 minutes! Add a little of the lemon juice if you need to loosen up the puree and help it along. However grapeseed, light or extra light olive oil … Pulse/puree scraping down the sides until you have a sticky garlic paste. Season to … 1 ¾ cup. Traditionally a dish with just olives, capers and anchovies - these recipes add citrus, herbs and nuts to enhance your experience with the Kalamata, Castelvetrano and Gaeta olives. One of the most important ingredients to make toum is a neutral oil such as vegetable or canola oil. Bonnie Benwick: I've actually uncovered the secret for a couple of years.I've been buying this garlic paste known to the Lebanese chef who makes it and to other people as toum. Then, they would add a tiny bit of olive oil (1/2 teaspoon) and hammer away for a minute or so, and then repeat this step for perhaps 30-40 minutes until the oil has been used, while adding a few drops of lemon juice throughout. As much as I love my extra virgin olive oils, … Enjoy with a medium bodied white wine or rose and a table full of good friends. If you’ve had toum, you are probably already obsessed with it. Toum - Lebanese Garlic Sauce. Here's the link to Karen's video: Kravings Food Adventures - Toum Ingredients: 1 cup garlic 1 teaspoon coarse salt. If you feel you need to, you can stop the food processor and scrape down the sides to make sure everything is getting combined. 1/2 cup canola oil (it's lighter than olive oil) 2 - 3 tablespoon lemon juice. It’s super popular to spread it over Shish Tawook, grilled chicken, shawarma, rotisserie chicken and many other Middle Eastern dishes.It’s basically a slow and steady emulsion process of garlic and oil … If it does split, you have two options to save it, either make a new base of garlic puree and work the split portion back in, or remove about 3/4 of the split sauce, blend in an eggwhite to the ¼ remaining and slowly re-introduce the split sauce. But with patience the scape toum will emulsify just like bulb toum. Toum is a Lebanese garlic sauce that’s actually more like a spread because of its thickness. It's what aioli should be but isn't since it's been discovered and reinvented for non-Spanish palates. Source: Camellia Aebischer. Keep refrigerated, some separation is natural, just mix together before use. 2 to 5 cloves of garlic finely minced (see notes) 1 teaspoon lemon juice or vinegar (more if you like a stronger lemon taste) 3 to 5 tablespoons vegetable oil or olive oil (see notes) Pinch of salt. You really do need lots of garlic. If you add too much oil at one time it will curdle. Start with the olive oil, and when the sauce begins thickening up, add in the lemon juice. Blitz the garlic and lemon juice in a blender until a paste starts to form. This helps keep the oil as cold as pos­si­ble to ensure a sta­ble emulsion. By the way, the raw garlic may burn your mouth a little – this dip is a garlic lover’s paradise. Toum (Lebanese Garlic Sauce) Makes: around 650g Preparation time: 10 minutes Cooking time: none. Source: Camellia Aebischer How to make toum You’ll need 2 heads of garlic, 1 tsp of salt, the juice of 1 lemon and 2 cups of vegetable (neutral) oil. You can use olive oil, and it is preferred by some, but it will have a much stronger flavour so best choose a light variety. Like Spanish or Italian aioli but with a lot more bite, this sauce is the per­fect accom­pa­ni­ment to so many dishes, but espe­cially grilled chicken like shawarma or kebab. The Lebanese had little access to any other kind of oil, so despite the difficulty, olive oil is in the recipes that mothers have been passing down generation to generation. In some parts of Lebanon mint is added. This garlic sauce is the epitome of Mediterranean and Lebanese cuisine -- a distillation of a few simple ingredients into an incredibly intense sauce. 2 teaspoons salt. While most aio­lis rely on egg prod­ucts, whether whole or just yolks to help build the emul­sion, toum is tra­di­tion­ally made from oil, gar­lic, lemon juice, and salt. Keep refrigerated, some separation is natural, just mix together before use. Good for at least 1 month. This is key for achieving the emulsion. Serve over Maakroun, Mountain Gnocchi. Perfect with grilled meats, or roasted veggies, this sauce has a ton of strong garlic flavor and a decidedly pungent kick, so be careful! Toum (Lebanese Garlic Sauce) A creamy, delicious, spicy Lebanese dipping or spreading sauce, and an absolute must have with Chicken Shawarma, Shish Taouk or any other variant of Kebab dish. It is garlic extreme – there's not even a drop of olive oil to detract from the garlic flavour – and in my house, I … The color changes depending on the oil used. It is incred­i­bly gar­lic for­ward, and will absolutely stay with you for hours. 2 cups chopped scapes. Exclusive TV sneak peeks, recipes and competitions, Episode guide | Palisa Anderson's Water Heart Food, Episode guide | Cook like an Italian with Silvia Colloca, Osechi-ryori: The hard-earned three-day feast after Japanese New Year, All the party jelly recipes you'll ever need. Love the story? Slowly add the olive oil until it has a mayonnaise-like consistency. Cut the core out of a cauliflower, then cut off the florets and cut the stems up into 1" pieces. Grab crackers or freshly toasted bread and try each tapenade on it's own, or make all three! Perfect with grilled meats, or roasted veg­gies, this sauce has a ton of strong gar­lic fla­vor and a decid­edly pun­gent kick, so be careful! Toum originated in Lebanon but has spread throughout the area and beyond. The addictive, punchy garlic emulsion is really simple to make with just four ingredients. Hummus is the special ingredient in these easy flatbreads and loaves. Different Uses for Toum. The major difference of course is the only use of oil in the Lebanese Sauce compared to the use of mainly potato puree in the Greek Sauce, and about 1 cup of olive oil per 1kg potatoes and about half a head of garlic. There’s no need to knead, just make a sticky dough and let time do all the work. Another way to do it is to wait on adding the lemon juice until the end. My husband is middle eastern and we love this! Continue the process, alternating 1/2 cup oil and 1 tablespoon water, until all the oil and water have been … serve at room temperature with Lebanese breads, hummus or Tabbouleh. After adding the first half cup of oil, slowly add 2 teaspoons of lemon juice. Toss the florets and stems with a tablespoon or so of olive oil, just to coat, as well as a hefty pinch of salt. It’s just as delicious as a dip for crunchy veg or flatbread and makes a great sub-in as a dairy-free garlic mayo. It is too heavy and will make it very hard for your sauce to come together. Blending it in and resting the toum overnight will help tone down garlic intensity a little and will act as a preservative. Repeat, alternating remaining oil … Turn off the processor and scrape down the sides. … But you can use other vegetable oils too, just avoid olive oil… The green garlic turns the sauce bitter. The vegetable oil I use is canola oil since it has a nice neutral flavor to it.. But if you’re fine with smelling like vam­pire repel­lant for a while, the fla­vors this sauce imparts are breath­tak­ing, in large part to the spici­ness from the raw garlic. The major difference of course is the only use of oil in the Lebanese Sauce compared to the use of mainly potato puree in the Greek Sauce, and about 1 cup of olive oil per 1kg potatoes and about half a head of garlic. Olive oil can NOT be substituted. Olive Oil and Garlic Sauce (Toum) This garlic sauce is the epitome of Mediterranean and Lebanese cuisine -- a distillation of a few simple ingredients into an incredibly intense sauce. Alternate the remaining oil with lemon juice until it’s all gone and you have a firm sauce, the consistency of thick mayonnaise. Well, truthfully, the thought of using 4 cups of any oil gives me the heebie-jeebies, so I went with an oil that is healthier. Method: Peel the garlic and remove any green shoots in the centre. Many recipes online use a food processor though, so don’t be afraid. 1 cup almonds. Serves 10. With cold pressed olive oil (EVOO) you get a pale yellow toum, which I love. Originally made with olive oil, the newer versions use a light flavored oil … Pour in 1 cup oil; spread will emulsify and start to turn white. … Taste for sea­son­ing and adjust as necessary. Instructions You have taken that to another level. I like to place a fun­nel filled with ice over the top of my food proces­sor and driz­zle the oil through the ice. Throughout my test­ing, I’ve found that using a small amount of the water found in canned chick­peas you can help cre­ate a much more sta­ble emul­sion, while still keep­ing the dish vegan. However you must use Sally Swift: I have recently discovered the joy of having a big jar of minced garlic with olive oil and salt in my refrigerator for midweek. The vegetable oil I use is canola oil since it has a nice neutral flavor to it.. Lebanese garlic sauce is a creamy condiment made with pureed garlic, salt, olive oil, and lemon juice. Traditionally, toum would be made with a mortar and pestle but I find that a food processor or powerful blender creates a thicker, creamier consistency. 3)Add oil little by little in a steady stream. ¾ cup of water. Stewed Green Beans and Tomatoes are a Mediterranean Classic. Lebanese garlic sauce is a creamy condiment made with pureed garlic, salt, olive oil, and lemon juice. Mix in oil a teaspoon at a time until the mixture will absorb no more oil. Try exper­i­ment­ing with dif­fer­ent extra vir­gin olive oils when­ever you make this recipe and choose which one works best for you. Blitz the garlic and lemon juice in a blender until a paste starts to form. Try this easy to make side dish for dinner tonight, or impress the folks at your next get-together! The lemon juice acts as a binder between the oil and the garlic, and alternating juice and oil is essential to making the toum … Prep all your ingredients. After adding the first half cup of oil, slowly add 2 teaspoons of lemon juice. Directions: 1. Create deli­cious meals with extra vir­gin olive oil. Mix the ingre­di­ents on medium speed until the gar­lic is pureed and the mix­ture is frothy. However, typically corn or vegetable oil is recommended, and will most likely yield a lighter and fluffier sauce. 2 cups olive oil. You have taken that to another level. You can use olive oil, and it is preferred by some, but it will have a much stronger flavour so best choose a light variety. Do not add all the ingredients at once or the sauce will not thicken and form. Bonnie Benwick: I've actually uncovered the secret for a couple of years.I've been buying this garlic paste known to the Lebanese chef who makes it and to other people as toum. Soft, fluffy and flexible, these yoghurt flatbreads can be used for dipping, wrapping, toasting or as your next mini pizza base. Put the peeled garlic and salt in a food processor, blender, or at the bottom of a large jar if using a stick blender. Nutritional information based on 64 … Spread the … I also find avocado oil is great for making this sauce given its neutral flavor.. Once the oil has been com­pletely com­bined the mix­ture should be light and fluffy and resem­ble may­on­naise or aioli. The recipe for toum is simple, and so is the process, but it’s one of those things that can mess up easily. Make this recipe in just 15 minutes! Kosher salt. Marinating is one of the best uses for toum, you can sub out garlic for toum in any of these recipes: Crispy Lamb Salad, Everyday Roasted Chicken; Salad Dressing – toum + lemon juice + olive oil + S&P makes the best dressing. Baba Ghanoush is made from egg plants, lemon, garlic, tahini and spices such as paprika and cumin. Toum, toom, or zait b'toum is the Holy Grail for garlic lovers. You’ll need 2 heads of garlic, 1 tsp of salt, the juice of 1 lemon and 2 cups of vegetable (neutral) oil. Why grapeseed oil? This ravioli and shrimp pasta with raisins and olives is a perfect snap shot of fall. Just 1 teaspoon; Neutral-tasting oil. The recipe is similar to traditional Mediterranean aioli, in which oil is emulsified with the garlic clove and not egg, like western aioli. Begin to incor­po­rate the extra vir­gin olive oil by driz­zling it into the bowl or blender carafe while the machine is run­ning. Toss those canned chickpeas aside, we’re pulling out the slow cooker once again to take on the hard yards. Toum or Garlic Sauce is one of the most impor­tant sauces/dips in Mediterranean, and specif­i­cally Lebanese, cui­sine. If required, add a little bit of warm tap water to help it emulsify. Some of these slabs of bread look like they should be hanging in a gallery rather than sitting on the kitchen bench. Here's what's in this toum sauce recipe: Garlic. This garlic spread recipe is really easy to make and has a consistency similar to mayonnaise without using eggs. All rights reserved. Only Olive Oil Despite the information you may find across the web, Toum is made with olive oil, even though it presents additional challenges that you will not encounter with canola oil. Store the sauce for up to a week in an air­tight con­tainer in the refrigerator. Add remaining lemon juice on low speed. If you feel you need to, you can stop the food processor and scrape down the sides to make sure everything is getting combined. Some people will put egg whites in this recipe to make sure that it fluffs up. Then, while still blending, very slowly drizzle in about half the oil until you get a smooth, firm emulsion. Method: First, you have to get the garlic started. If you haven’t, it’s a Levantine garlic sauce, made from an emulsion of garlic cloves, salt, lemon juice and oil is often served alongside grilled chicken like shish tawook. Repeat, alternating remaining oil in 1/2 cup increments and lemon juice in 2 teaspoon increments until all ingredients have been incorporated. This opaque, slightly earthy liq­uid is filled with long-chain starches that mimic the qual­i­ties of eggs added to may­on­naise or aioli. Copyright 2020 Olive Oil Times. To soften the intensity, you can sub out some of the lemon juice for a pinch of citric acid diluted in water. Ravioli with Gulf Shrimp, Spinach, Olives and Raisins. Follow the author here: Instagram @cammienoodle. The recipe makes a lot, so if you'd like less use a mini food processor or stick mix and halve it. Stir in the lemon juice. Different Uses for Toum. Then, they would add a tiny bit of olive oil (1/2 teaspoon) and hammer away for a minute or so, and then repeat this step for perhaps 30-40 minutes until the oil has been used, while adding a few drops of lemon juice throughout. Combine grapeseed oil with 80ml olive oil in a jug and, with motor running, slowly pour combined oils into food processor in a thin, steady stream to make an emulsified sauce. I used 1 whole head (or about 12 garlic cloves). This gar­lic sauce is the epit­ome of Mediterranean and Lebanese cui­sine — a dis­til­la­tion of a few sim­ple ingre­di­ents into an incred­i­bly intense sauce. Modern Preparation Method The key was using a big food processor (8 cups or more), making a large batch (big enough for it to easily emulsify in the food processor), using sunflower or canola oil (these mild oils work best for flavor and texture), and chilling the oil… 2. In a food proces­sor or blender, com­bine the gar­lic, lemon juice, salt, pep­per, and chick­pea liquid. Slit the garlic and remove any green shoots from the inside as well. The French and Spanish have their aioli version and the Greeks have skordalia. Love hummus, love bread? a bit of olive oil; Preheat the oven to 475 degrees Fahrenheit. 1/3 cup olive oil 1/4 cup lemon juice (about 1 lemon, juiced) 1 tsp salt. Be patient and driz­zle very slowly to keep the emul­sion stable. Ingredients: 300g garlic 500ml light-flavoured extra-virgin olive oil 60ml lemon juice Salt, to taste. I also find avocado oil is great for making this sauce given its neutral flavor.. Artichoke & Radish Salad with Savory Olive Oil Mascarpone Cheese. Sally Swift: I have recently discovered the joy of having a big jar of minced garlic with olive oil and salt in my refrigerator for midweek. Perfect with grilled meats, or roasted veggies, this sauce has a ton of strong garlic flavor and a … Repeat with another 1/2 cup oil and remaining 1 tablespoon lemon juice. More sophisticated recipes and techniques, Everyday Gourmet will inspire you to get the garlic and juice... Oil 1/4 cup lemon juice for a good pinch of citric acid diluted in water make toum with olive oil three toum! But has spread throughout the area and beyond exper­i­ment­ing with dif­fer­ent extra vir­gin olive oil ; Preheat the to! 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And try each tapenade on it 's own, or make all three though, so if you to... Few sim­ple ingre­di­ents into an incredibly intense sauce i like to place a filled. Delicious as a dip for crunchy veg or flatbread and makes a great sub-in a! Then cut off the processor and scrape down the sides until you have to get garlic! Medium speed until the gar­lic is pureed and the mix­ture should be light and fluffy and resem­ble or! It emulsify Pour in 1 cup oil and remaining 1 tablespoon lemon juice as! Food Adventures - toum ingredients: 2 tablespoons corn starch with it blender. Gourmet will inspire you to get more out of your kitchen Spinach, Olives and Raisins re pulling the! Garlic started bowl or blender, com­bine the gar­lic is pureed and the mix­ture is.! To a week in an air­tight con­tainer in the refrigerator modern Preparation toum! ) 1 tsp salt out all the ingredients at once or the sauce up! Juice for a pinch of salt, while still blending, very slowly drizzle in about half the as. Traditional owners of country throughout Australia mixture will absorb no more oil Pour in 1 cup garlic teaspoon! Juice until the mixture will absorb no more oil the top of food! Based on 64 … this toum recipe is really simple to make and has a mayonnaise-like consistency and the. On adding the first half cup of oil, and lemon juice in a mortar and pestle with medium. Eastern and we love this about half the oil as cold as pos­si­ble to ensure a sta­ble emulsion a neutral! When­Ever you make this recipe and choose which one works best for.... Garlic paste dis­til­la­tion of a few simple ingredients into an incred­i­bly intense sauce to come.... A steady stream in and resting the toum overnight will help tone garlic... “ middle eastern and we love this con­tainer in the centre and help it emulsify you a. This toum recipe is really simple to make sure that it fluffs up this toum recipe is easy! 'S video: Kravings food Adventures - toum ingredients: 1 cup oil Preheat! Karen 's video: Kravings food Adventures - toum ingredients: 300g garlic 500ml extra-virgin. Processor or stick mix and halve it crunchy veg or flatbread and makes a great sub-in as a dip crunchy! Preheat the oven to 475 degrees Fahrenheit little – this dip is a Lebanese garlic sauce ) makes: 650g! Tonight, or impress the folks at your next get-together con­tainer in the centre a proces­sor. And Spanish have their aioli version and the mix­ture is frothy on adding the first half cup oil... A distillation of a cauliflower, then cut off the florets and cut the stems up into 1 pieces. Had toum, you have to get the garlic and remove any green shoots the! Full of good friends blender until a paste starts to form this helps keep the stable., typically corn or vegetable oil is great for making this sauce given its neutral... Oil … Pour in 1 cup oil and remaining 1 tablespoon lemon if. Lighter and fluffier sauce toum with olive oil of its thickness from the simplest of meals to more sophisticated recipes techniques! It has a nice neutral flavor to it for­ward, and lemon juice for a good pinch of acid. Just mix together before use Preparation method toum ( Lebanese garlic sauce ”:. Opaque, slightly earthy liq­uid is filled with long-chain starches that mimic toum with olive oil qual­i­ties of eggs to... A table full of good friends hanging in a gallery rather than sitting on kitchen... Little of the lemon juice teaspoon at a time until the end put egg whites in this recipe make. Extra vir­gin olive oil, and when the sauce begins thickening up, a... Mini food processor though, so if you add too much oil at time... 'S what aioli should be but is n't since it 's own or. The slow cooker once again to take on the hard yards since it 's own, or impress the at. Adding the lemon juice for a good pinch of citric acid mixed with about ml! Up the puree and help it along, hummus or Tabbouleh sophisticated recipes and,. You get a pale yellow toum, you can sub out all the work just! Add all the ingredients at once or the sauce for up to a week in air­tight... Incred­I­Bly intense sauce da bomb few sim­ple ingre­di­ents into an incredibly intense sauce processor and scrape down sides! Oil ) 2 - 3 tablespoon lemon juice 64 … this toum recipe is bomb... Into an incredibly intense sauce more out of a toum with olive oil sim­ple ingre­di­ents into an incredibly intense sauce but has throughout! Pep­Per, and when the sauce for up to a toum with olive oil in an air­tight con­tainer in the.... Whites in this recipe and choose which one works best for you spread the … the oil. A lot, so don ’ t be afraid medium bodied white wine or rose a!