We are all obsessed with this Toum, or Lebanese garlic sauce.It is spectacularly garlicky, creamy, and a little bit tangy thanks to lemon juice.It’s absolutely addictive with lamb chops, salmon, chicken, potatoes, and is one of those sauces that makes anything better!  The Non-Traditional Difference: Egg White Toum is traditionally made with four or five ingredients: oil, lemon juice, ice water (sometimes), garlic, and salt.

You blend everything together, making an emulsion with the oil, which is usually poured in at a thin stream until the sauce comes together.The resulting texture is like a mayo or aioli, and it’s absolutely delicious.  This Toum recipe came about after my dad Bill and his buddy David developed a mild obsession with recreating the garlic sauce from their favorite falafel and shawarma shop.  In my dad and David’s various attempts, however, the sauce was often frustrating and sometimes wouldn’t come together depending on what they used (a stick blender isn’t strong enough for this recipe, for example).They experimented with it so many times that after a while, I zoned out and stopped checking in on their progress.  But one day, David emerged triumphant after making two key changes: adding egg white to stabilize the mixture and discovering the right equipment.  See David’s other hit recipes that have made it into The Woks of Life archives:  A similar obsession with recreating his favorite restaurant Korea

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