Lebanese Garlic Sauce (Toum) Recipe

Introduction

Toum is a classic Lebanese garlic sauce known for its fluffy, creamy texture and bold garlic flavor. It’s a perfect condiment to elevate grilled meats, sandwiches, or roasted vegetables. Making toum at home is easier than you might think, requiring just a few simple ingredients and a bit of patience.

Ingredients

• 1 cup garlic cloves (about 3 heads of garlic)
• 1/3 cup cold water
• 1/4 cup lemon juice (about 1 lemon)
• 1 1/2 teaspoons kosher salt
• 3 cups vegetable oil (see notes)

Instructions

1. Step 1: Peel the garlic cloves and cut them in half lengthwise to remove the green sprout (germ), which can make the sauce bitter.
2. Step 2: Place the garlic cloves and cold water in the bowl of a food processor. Blend until the garlic is minced, stopping occasionally to scrape down the sides.
3. Step 3: Add half of the lemon juice (1/8 cup) and the salt to the garlic. Blend again to combine.
4. Step 4: With the food processor running, very slowly drizzle in 1 cup of the oil over about 3 minutes. Stop and scrape down the bowl.
5. Step 5: Add the rest of the lemon juice and continue running the processor. Slowly drizzle the remaining 2 cups of oil over about 6 minutes, scraping the sides a few times to ensure thorough mixing.
6. Step 6: The sauce should be thick and fluffy. Taste and add more salt if needed.

Tips & Variations

• Use young garlic and always remove the green germ to avoid bitterness.
• Choose neutral oils like vegetable, canola, avocado, or sunflower oil. Avoid olive or grapeseed oil for their strong flavors.
• To soften the garlic flavor, soak peeled cloves in cold water for 20 minutes before processing, then dry thoroughly.
• If the sauce breaks (separates), blend in 2 tablespoons of cooked and mashed potatoes to restore smoothness.
• Refrigerate for a day or two before serving to mellow the flavors.

Storage

Store toum in an airtight container in the refrigerator for up to 2 months. Do not freeze, as freezing can negatively affect the texture. When ready to use, simply stir if any oil separates. The flavors continue to develop with time kept chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use olive oil instead of vegetable oil?

It’s best to avoid olive oil because its strong flavor can overpower the garlic and may cause bitterness. Neutral oils like vegetable or avocado oil are ideal.

Why did my toum sauce break and how can I fix it?

Most often, the sauce breaks because oil was added too quickly or lemon juice was added at the wrong stage. To fix it, add 2 tablespoons of cooked mashed potatoes and blend until smooth. Also, drizzle oil slowly during the emulsification process to prevent breakage.

Lebanese Garlic Sauce (Toum) Recipe

Print Recipe

★★★★★

4.9 from 107 reviews

Toum is a classic Lebanese garlic sauce known for its fluffy texture and bold garlic flavor. Made primarily from fresh garlic, lemon juice, salt, and neutral oil, this creamy sauce is perfect as a dip, condiment, or accompaniment to grilled meats and vegetables. The traditional emulsification technique creates a fluffy, thick garlic mayo-like consistency, delivering powerful flavor with a smooth finish.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: Approximately 1 1/2 cups 1x
• Category: Sauce
• Method: Blending
• Cuisine: Lebanese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Ingredients

• 1 cup garlic cloves, about 3 heads of garlic
• 1/3 cup cold water
• 1/4 cup lemon juice, about 1 lemon
• 1 1/2 tsp Kosher salt
• 3 cups vegetable oil (neutral flavor oil such as vegetable, canola, avocado or sunflower oil recommended)

Instructions

1. Prepare the Garlic: Peel the garlic cloves and cut them in half lengthwise to remove the green sprout (germ) to prevent bitterness.
2. Minced Garlic: Add the garlic cloves to the bowl of a food processor along with the cold water. Blend until the garlic is minced finely. Stop and scrape down the sides of the bowl using a spatula to ensure even blending.
3. Add Lemon Juice and Salt: Pour in half of the lemon juice (1/8 cup) and the kosher salt to the minced garlic mixture. Blend again to combine fully.
4. Slowly Emulsify Oil (First Part): While the food processor is running, slowly drizzle 1 cup of the vegetable oil into the bowl over approximately 3 minutes. This slow addition helps begin the emulsification process. Stop the processor and scrape down the bowl again to incorporate all ingredients evenly.
5. Add Remaining Lemon Juice and Oil: Pour in the remaining lemon juice. Keep the processor running and gradually drizzle the last 2 cups of oil as slowly as possible, taking about 6 minutes. Stop and scrape down the sides a couple of times to ensure a smooth, fluffy sauce.
6. Final Seasoning and Texture: The sauce should be thick and fluffy with a creamy texture. Taste and add more salt if necessary to balance flavors.

Notes

• Use young garlic and remove the green germ for a less bitter sauce.
• Choose neutral-flavored oils such as vegetable, canola, avocado, or sunflower oil for best results; avoid olive or grapeseed oils to prevent off flavors and color changes.
• Store toum in an airtight container in the refrigerator for up to 2 months. Avoid freezing.
• If the sauce breaks (separates), it is usually due to adding oil too quickly or adding lemon juice late. To fix, add 2 tablespoons of cooked mashed potatoes and blend again until smooth.
• To mellow intense garlic flavor, refrigerate the sauce for 1-2 days before serving or soak peeled garlic cloves in cold water for 20 minutes before blending, ensuring they are dried thoroughly afterwards.

Keywords: Toum, Lebanese garlic sauce, garlic mayonnaise, Middle Eastern sauce, garlic dip, emulsified sauce, easy garlic sauce