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Muthawama Recipe

Muthawama Recipe

A creamy, intense garlic Lebanese sauce that’s easier to make than traditional toum. Made with garlic, oil, lemon, and egg white (or potato).
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Total Time 15 minutes
Servings: 2.5 cups
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 1 cup fresh garlic cloves peeled (about 20-25 cloves)
  • 1 teaspoon salt
  • 1 egg white or use pasteurized egg white from carton
  • OR 1/2 cup smooth mashed potato cooled (1 small potato)
  • 2 cups neutral vegetable oil canola, sunflower, or safflower
  • 1/4 cup fresh lemon juice about 2 lemons
  • 2-4 tablespoons ice-cold water

Method
 

  1. Peel the garlic and remove any green sprouts. If using potato, boil until very soft, mash smooth, and let cool. Measure all ingredients.
  2. Add garlic and salt to a food processor and blend for about 1 minute until a fine paste forms, scraping down the sides.
  3. Add the egg white (or mashed potato) and blend for 30–45 seconds until smooth and creamy.
  4. With the processor running, slowly add the oil in a thin stream, starting almost drop by drop, until the mixture begins to thicken and turn white.
  5. After adding about half the oil, drizzle in some lemon juice, then continue adding the remaining oil slowly, alternating with the rest of the lemon juice.
  6. Once fully combined, check the texture. If too thick, add ice-cold water a little at a time until smooth and spreadable.
  7. Taste and adjust with more salt or lemon juice if needed.
  8. Transfer to a container, chill for at least 30 minutes, then serve with meats, vegetables, or bread.

Notes

If your sauce breaks (separates into oil and garlic):
  1. Start fresh with a new egg white in a clean processor
  2. Process for a few seconds
  3. Very slowly drizzle in the broken mixture

Equipment

Nutrition (per 2 tablespoons):
  • Calories: 130
  • Fat: 14g
  • Carbohydrates: 2g
  • Protein: 0.5g
  • Contains heart-healthy garlic compounds
  • Rich in allicin