5 Bold Immersion Blender Toum Recipes: Garlic Sauce Made Easy
I recently made garlic toum for a family dinner, and everyone loved how quickly it came together with my immersion blender. There are so many bold ways to prepare this sauce, from spicy to herb-infused. In this post, I’ll share five recipes that turn simple ingredients into something special.
With these easy recipes, you can create a variety of garlic toum that will impress your family and friends.
Contents
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Creamy Garlic Toum Dip
Ingredients:
- 4 cloves garlic, peeled
- 1 teaspoon salt
- 1/2 cup vegetable oil or light olive oil
- 2 tablespoons lemon juice
- 2 tablespoons cold water
Instructions:
- Put the garlic cloves and salt into the immersion blender cup. Blend on high until the garlic is finely minced.
- With the blender running, slowly pour in the oil in a thin, steady stream. Keep blending until the mixture thickens and turns creamy.
- Add the lemon juice and cold water. Blend again until everything is well combined and smooth.
- Taste and add more salt or lemon juice if needed. Serve immediately or store in a jar in the fridge.
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Spicy Roasted Garlic Toum
- 4 large garlic heads
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/4 cup lemon juice
- 1/2 cup neutral oil (like vegetable or canola oil)
- 2 tablespoons water
Instructions:
- Preheat your oven to 400°F (200°C). Cut the tops off the garlic heads to expose the cloves, then place them on a baking sheet. Roast for about 40 minutes until the garlic is soft and golden. Let it cool slightly.
- Squeeze the roasted garlic cloves out of their skins and add them to the bowl of your bold immersion blender.
- Add the smoked paprika, cayenne pepper, and salt to the garlic.
- Pour in the lemon juice and water, then start blending with the immersion blender while slowly drizzling in the oil.
- Keep blending until the mixture thickens and becomes creamy. If it’s too thick, add a little more water or lemon juice to reach your desired consistency.
- Taste and adjust the salt or spice if needed. Transfer to a jar and keep refrigerated until ready to serve.
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Lemon Herb Toum Sauce
Ingredients:
- 1 cup mayonnaise
- 4 cloves garlic, peeled
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh dill (optional)
- Salt to taste
- Pepper to taste
Instructions:
- Grab the immersion blender and add the mayonnaise to a tall container suitable for blending.
- Toss in the garlic cloves, lemon juice, parsley, and dill if using.
- Season with a pinch of salt and pepper.
- Insert the immersion blender into the container, making sure the blades are submerged.
- Turn on the blender and hold it steady while blending until the sauce is smooth and well combined.
- Taste and adjust salt, pepper, or lemon juice if needed.
- Serve immediately or store in the fridge for later use.
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Smoky Paprika Garlic Toum
Ingredients:
- 1 cup of toum (garlic sauce from the immersion blender recipe)
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt to taste
Instructions:
- Grab your fresh toum and transfer it into a bowl.
- Add the minced garlic, smoked paprika, olive oil, lemon juice, and a pinch of salt into the bowl with the toum.
- Mix everything together thoroughly using a spoon or whisk until well combined.
- Taste and adjust salt or lemon juice if needed.
- Serve immediately or store in an airtight container in the fridge for up to a week.
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Herbed Garlic Toum for Grilled Meats
Ingredients:
- 4 cloves garlic, peeled
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1/4 teaspoon black pepper
Instructions:
- Grab your immersion blender and add the garlic, lemon juice, salt, and black pepper into a tall container suitable for blending.
- Turn on the immersion blender and blend until the garlic is minced well and the mixture starts to come together.
- Keep the immersion blender running and slowly pour in the olive oil in a thin stream. Continue blending until the mixture thickens into a creamy paste.
- Toss in the chopped parsley and thyme, then pulse a few times just to mix the herbs into the toum.
- Taste and add more salt or lemon juice if needed. Serve immediately or store in an airtight container in the fridge.
Conclusion
Once you start making these toum recipes, you realize how versatile garlic is. These sauces are easy with the immersion blender. Give them a shot; you might find your new favorite sauce.
