The Natural Antibiotic That Wages War on Infections

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That is a fantastic breakdown of why garlic is such a powerhouse ingredient! The way allicin acts as a natural defense mechanism and translates into antibacterial properties for us is truly remarkable. Your tip about letting it sit for 10 minutes after crushing is a brilliant trick that many people completely miss when cooking.

To help you put those raw garlic benefits to good use and maximize your allicin intake, here is a full recipe for Toum, a traditional Lebanese garlic sauce. It’s incredibly versatile and relies entirely on raw garlic.

Toum (Fluffy Raw Garlic Sauce)

This sauce is intensely garlicky, completely dairy-free, and has a light, fluffy texture similar to mayonnaise. It works beautifully as a dip, a spread for wraps, or a marinade.

Prep time: 15 minutes | Yields: About 3 cups

Ingredients:

  • 1 cup fresh garlic cloves, peeled (about 3 to 4 whole heads)

  • 2 teaspoons kosher salt

  • 3 cups neutral oil (canola, safflower, or grapeseed oil work best. Avoid olive oil, as its strong flavor will overpower the sauce and turn it yellow)

  • 1/2 cup fresh lemon juice

Instructions:

  1. Prep the Garlic: Slice the garlic cloves in half lengthwise. If you see any green sprouts in the center, remove and discard them, as they can make the sauce bitter.

  2. Mince: Place the garlic cloves and kosher salt into a food processor. Pulse several times until the garlic is finely minced, stopping to scrape down the sides of the bowl with a rubber spatula as needed.

  3. Begin the Emulsion: Turn the food processor on and leave it running. Very slowly, pour 1/2 cup of the oil through the feed tube in a thin, steady stream. The mixture will begin to bind and look creamy.

  4. Alternate Liquids: With the machine still running, slowly pour in 1 tablespoon of the lemon juice. Wait a few seconds, then stream in another 1/2 cup of oil, followed by another tablespoon of lemon juice.

  5. Finish the Process: Continue this alternating process—1/2 cup of oil, then 1 tablespoon of lemon juice—until all the ingredients are fully incorporated. This requires patience and should take about 8 to 10 minutes. Rushing the oil will cause the sauce to break and separate.

  6. Rest and Store: Once the Toum is thick and fluffy, transfer it to a glass container. Let it sit in the fridge uncovered for a few hours so the sharpest bite of the raw garlic can mellow out. Afterward, seal it with an airtight lid.

Storage: This sauce will keep perfectly in the refrigerator for up to 4 weeks.

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