Toum, The Condiment You Didn’t Know You Were Missing (via The Washington Post)

Garlic lovers take note: There’s a pungent, garlic-based condiment that you’ve probably never heard of.  It’s versatile, easy to prepare, and stays fresh in your fridge for close to a month.  We’ve heard that once you start using it you’ll put it on everything.  It’s called Toum.

This week, The Washington Post contributor Bonnie S. Benwick interviews chef Joseph Shemali of Shemali’s Cafe and Market in Northwest Washington, DC.  He explains that toum, a fluffy, garlic-y paste, is the base marinade for his Shawarma.  With only four ingredients it’s a great recipe to make at home.  Pay specific attention to the technique to make your toum fluffy and light.

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Requirement: Must love garlic.

This is one of the more versatile condiments to have on hand. It can outlast the sprouting fresh garlic in your pantry and is at the ready for marinades, dips and sauces and as a spread for any savory sandwich. Its flavor will mellow only slightly over several weeks.

If you have access to a high-powered, commercial-grade food processor, the paste will turn out even fluffier and lighter than if you use a standard food processor.

Renee Comet for The Washington Post; styling by Bonnie S. Benwick; tableware from CB2

Make Ahead: The garlic paste can be refrigerated in an airtight container for up to 3 weeks.

Ingredients

• Scant 2 cups peeled garlic cloves (from about 7 heads)
• 1/2 teaspoon kosher salt
• 3 cups soybean or canola oil, or more as needed
• 1/4 cup fresh lemon juice (from 1 or 2 lemons)
• 1/3 cup water

Directions

Combine the garlic cloves and salt in a food processor. Puree until as smooth as possible, stopping to scrape down the sides of the work bowl as needed.

With the motor running (for the next 4 steps), gradually add 1 1/2 cups of the oil in the thinnest possible stream; do not rush the process or the mixture will separate. Stop to scrape down the bowl.

Gradually add 1/2 cup more of the oil in the same manner; the mixture should begin to set up a bit, with the consistency of creamy cooked grits.

Gradually add the lemon juice. The mixture will become lighter and whiter.