Lebanese garlic cream (toum)
If you love garlic as much as we do, quite possibly this will be your new favorite keto side dish. This irresistible Lebanese version of aioli is armored with a heavenly fluffy and smooth texture with a fresh touch of lemon.
USMetric
servingservings
Ingredients
- 2 2 garlic clovegarlic cloves
- 2 tbsp 2 tbsp lemon juice
- ½ tsp ½ tsp salt
- 2 2 egg whiteegg whites
- 1 cup 225 ml light olive oil
- ½ tsp ½ tsp sumac (optional)
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Making low carb simple
Instructions
- Add crushed garlic, lemon juice, salt and egg whites to a high and narrow mixing bowl or beaker.
- Use an immersion blender to mix thoroughly until white and fluffy — it takes about 1 minute.
- Pour the oil in a thin stream while you keep mixing. The garlic cream is ready when it's thick, white and fluffy. Top with some sumac or chili powder.
Tip!
You can prepare the sauce ahead and store in the refrigerator for at least 4 days. It's the perfect companion to any grilled dish — for example our fantastic keto shish kebab — or a dairy-free alternative to garlic butter.
No eggs?
The sauce also works perfectly fine without eggs. The egg white makes it fluffier but if you don't tolerate eggs or you're vegan, it can be a fantastic alternative to aioli.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
Glad you enjoyed it! I need to add this to our dinner plans too!