There is something truly magical about the bright, creamy punch of garlic that makes Lebanese Garlic Sauce (Toum) Recipe an absolute superstar in Middle Eastern cuisine. This velvety, fluffy sauce brings an addictive garlic flavor that is balanced perfectly with zesty lemon and smooth oil, creating a sauce that’s as versatile as it is delicious. Whether you’re drizzling it over grilled meats, using it as a dip, or spreading it on sandwiches, this Lebanese Garlic Sauce (Toum) Recipe is guaranteed to become your new go-to condiment, impressing everyone at your table with its fresh, vibrant taste and silky texture.
Ingredients You’ll Need
You’ll be amazed at how just a handful of simple ingredients can come together to create such an unforgettable flavor explosion. Each element plays an essential role: the garlic delivers that unmistakable boldness, the kosher salt enhances and seasons perfectly, the neutral oil creates a luscious texture, and the lemon juice adds brightness and acidity that lifts the whole sauce.
- Garlic cloves (1 cup, peeled): The heart and soul of this recipe – fresh garlic gives the sauce its signature punch.
- Kosher salt (2 teaspoons): Helps break down the garlic and amplifies the overall flavor without overpowering.
- Neutral oil (3 cups): Use vegetable or canola oil for a smooth, creamy texture without adding any competing flavors.
- Lemon juice (½ cup): Adds a fresh, zesty brightness that cuts through the richness and balances the garlic’s intensity.
How to Make Lebanese Garlic Sauce (Toum) Recipe
Step 1: Prepare the Garlic
Begin by slicing each garlic clove in half lengthwise and carefully removing any green sprouts inside. Those sprouts can have a bitter taste, so taking them out ensures your sauce stays smooth and mellow.
Step 2: Mince Garlic with Salt
Place your sliced garlic cloves into a food processor and sprinkle in the kosher salt. Pulse and process for about a minute until the garlic is finely minced. Remember to scrape down the sides of the processor bowl to get everything evenly chopped—this step makes sure the garlic breaks down smoothly for the emulsification process.
Step 3: Begin Emulsifying with Oil
With your food processor still running, very slowly drizzle in one to two tablespoons of oil. This slow addition is key because it allows the raw garlic to blend with the oil, gradually turning the mixture creamy. Stop briefly to scrape down the sides again, then continue adding oil little by little as you watch the sauce thicken.
Step 4: Alternate Adding Oil and Lemon Juice
Once the garlic begins to look fully emulsified with the first few tablespoons of oil, you can speed up your pouring. Now alternate between slowly adding oil and lemon juice in intervals, allowing each to incorporate fully before adding more. This back-and-forth continues for about 15 minutes and results in that iconic fluffy, mayonnaise-like texture that makes this Lebanese Garlic Sauce (Toum) Recipe so special.
Step 5: Chill to Marry Flavors
Transfer your gorgeous white sauce into a glass container. Cover it loosely with a paper towel and refrigerate overnight. This resting time lets the flavors deepen and meld beautifully.
Step 6: Seal and Store
The next day, replace the paper towel with an airtight lid. Your Lebanese Garlic Sauce (Toum) Recipe is now ready to enjoy and can last up to three months in the fridge, making it a fantastic staple to keep on hand.
How to Serve Lebanese Garlic Sauce (Toum) Recipe
Garnishes
Sprinkle freshly chopped parsley or a few paprika flakes on top of your garlic sauce for a pop of color and fresh aroma. A drizzle of olive oil on the surface right before serving also adds an inviting sheen and richer mouthfeel.
Side Dishes
This sauce shines alongside grilled chicken, shawarma, kebabs, and roasted vegetables. It also makes an incredible dip for warm pita bread or crunchy vegetable sticks. No matter what you pair it with, the tangy creaminess always enhances every bite.
Creative Ways to Present
Try swirling Lebanese Garlic Sauce into hummus or baba ganoush to add a garlicky lift. Use it as a spread on sandwiches or burgers instead of traditional mayo. For a twist, dollop it on roasted potatoes or drizzle over fresh salads as a garlicky dressing. The possibilities are as endless as your imagination!
Make Ahead and Storage
Storing Leftovers
Transfer any unused Lebanese Garlic Sauce (Toum) Recipe to an airtight container and keep refrigerated. It’s best enjoyed within three months, but the flavor and texture remain fantastic for quite a while when stored properly.
Freezing
While Lebanese Garlic Sauce (Toum) Recipe can be frozen, it’s important to know that freezing might slightly alter the texture. If you do freeze it, store it in a well-sealed container and thaw it in the fridge. Give it a quick whisk before serving to bring back some of that creamy consistency.
Reheating
This sauce is meant to be served cold or at room temperature, so reheating is not recommended. Enjoy it straight from the fridge, or let it rest at room temperature for a few minutes if you prefer a softer texture.
FAQs
Can I use fresh garlic from the store or does it have to be peeled cloves?
Fresh peeled garlic cloves are best because they provide that pure garlic flavor needed for the sauce. Removing the green sprouts inside each clove also helps avoid any bitterness and keeps the taste bright and clean.
Is there a substitute for the neutral oil used in the recipe?
Neutral oils like vegetable or canola oil are ideal because they don’t overpower the garlic or lemon. Olive oil isn’t recommended as it has a strong flavor that can compete with the sauce’s balance.
How long does Lebanese Garlic Sauce (Toum) Recipe last in the refrigerator?
When stored properly in an airtight container, this sauce stays fresh for up to three months. Always check for any off smells or separation before use, but its acidity helps preserve it well.
Can I make Lebanese Garlic Sauce (Toum) Recipe by hand without a food processor?
It’s technically possible by mincing the garlic incredibly finely and whisking vigorously while slowly adding oil and lemon juice, but it’s much easier and more reliable to use a food processor for a perfectly creamy texture.
Why does the sauce sometimes break or separate?
Emulsification can be a little tricky. Pouring the oil too quickly or not alternating carefully with lemon juice can cause the sauce to break. Patience and slow, steady additions will keep it smooth and fluffy.
Final Thoughts
Lebanese Garlic Sauce (Toum) Recipe is one of those wonderful culinary treasures that transforms everyday meals into something extraordinary. Its bold flavor, simple ingredients, and luscious creamy texture make it a must-try for anyone who loves garlic and vibrant tastes. So, grab your food processor and give this remarkable sauce a whirl—you’ll be amazed at how quickly it becomes a beloved staple in your kitchen and on your dinner table!
Print
Lebanese Garlic Sauce (Toum) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes plus overnight resting
- Yield: Approximately 4 cups (32 servings)
- Category: Sauce
- Method: Blending
- Cuisine: Lebanese
- Diet: Halal
Description
Lebanese Garlic Sauce, known as Toum, is a creamy, fluffy, and intensely flavorful garlic sauce made from fresh garlic, neutral oil, lemon juice, and salt. Perfect as a condiment for grilled meats, sandwiches, or as a dip, this traditional sauce captures the bold, pungent essence of garlic balanced with citrusy brightness. It requires a slow emulsification process in a food processor to achieve its characteristic smooth and airy texture and improves in flavor after resting overnight.
Ingredients
Ingredients
- 1 cup garlic cloves (peeled)
- 2 teaspoons Kosher salt
- 3 cups neutral oil (such as vegetable or canola)
- ½ cup lemon juice
Instructions
- Prepare Garlic: Slice the garlic cloves in half lengthwise and carefully remove any green sprouts. This ensures a cleaner, less bitter garlic flavor in the sauce.
- Process Garlic and Salt: Transfer the sliced garlic cloves and kosher salt into a food processor. Pulse and process for about one minute until the garlic is finely minced, scraping down the sides of the bowl to ensure even mincing.
- Start Emulsification: With the food processor running, slowly add one to two tablespoons of oil. Pause and scrape down the sides of the bowl, then continue adding oil one to two tablespoons at a time until the mixture starts to look creamy and emulsified.
- Add Oil and Lemon Juice Gradually: Once initial emulsification is achieved, increase the speed of pouring and alternate adding the remaining oil and the lemon juice in small increments. This slow process should take about 15 minutes to fully incorporate all the oil and lemon juice into a thick, fluffy sauce.
- Refrigerate Overnight: Transfer the finished sauce into a glass container. Cover it with a paper towel and refrigerate overnight. This resting period allows the flavors to meld and the texture to stabilize.
- Store Properly: The next day, replace the paper towel with an airtight lid. Keep the Toum refrigerated where it will keep well for up to 3 months.
Notes
- Remove green sprouts inside garlic cloves to prevent bitterness.
- Use a neutral oil like vegetable or canola oil for the best flavor and proper emulsification.
- Pour oil and lemon juice slowly to ensure proper emulsification; rushing this step can cause the sauce to separate.
- Letting the sauce rest overnight improves both texture and flavor.
- Store in an airtight container in the refrigerator for optimal shelf life.
- Toum can be used as a dip, spread, or condiment with grilled meats, sandwiches, and more.
