Name: Lebanese Garlic Sauce (Toum) Recipe
Prep time: 10 min
Total time: PT-492096H24M3S
Cuisine: Lebanese
Ingredients: 1 cup garlic cloves (peeled); 2 teaspoons Kosher salt; 3 cups neutral oil (such as vegetable or canola); ½ cup lemon juice

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Introduction

Lebanese Garlic Sauce, known as Toum, is a creamy, garlicky condiment that adds a bright punch to any dish. This easy-to-make sauce is perfect for grilled meats, roasted vegetables, or as a flavorful dip.

A white plate with fresh pale green lettuce leaves spread out as the base, topped with two grilled meat skewers that are golden brown with darker char marks and sprinkled with chopped green herbs. To the side of the lettuce and skewers sits a small white bowl filled with a smooth, thick, white sauce. The setup is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup garlic cloves (peeled)
2 teaspoons kosher salt
3 cups neutral oil (such as vegetable or canola)
½ cup lemon juice

Instructions

Step 1: Slice the garlic cloves in half lengthwise and remove any green sprouts to avoid bitterness.
Step 2: Transfer the sliced garlic into a food processor and add the kosher salt. Process for about one minute until the garlic is finely minced. Scrape down the sides of the bowl afterward.
Step 3: With the food processor running, slowly pour in one to two tablespoons of oil, then stop and scrape down the bowl. Repeat by adding one or two tablespoons at a time until the garlic starts to look creamy.
Step 4: Once the garlic mixture is emulsified by the initial oil, increase the pace of adding oil while alternating with the lemon juice. Continue until all the oil and lemon juice are incorporated. This process takes about 15 minutes.
Step 5: Transfer the sauce to a glass container and cover with a paper towel. Refrigerate overnight to let the flavors develop. This recipe makes about 4 cups.
Step 6: The next day, replace the paper towel with an airtight lid and store in the refrigerator for up to 3 months.

Tips & Variations

Use fresh garlic for the best flavor; older garlic can be bitter. If you don’t have a food processor, a sturdy whisk and patience can work as a manual alternative.
Adjust the lemon juice to taste to balance the garlic’s intensity and add brightness.
For a milder sauce, remove the garlic’s green sprouts and use fewer cloves.

Storage

Store Toum in an airtight container in the refrigerator. It will keep well for up to 3 months. When ready to use, bring to room temperature or stir gently if it has separated. Make sure to keep it refrigerated to maintain freshness and prevent spoilage.

How to Serve

A small white bowl filled with smooth, creamy white mashed potatoes with soft swirls creating light ridges along the edges. In the center, some finely chopped green herbs are sprinkled, adding a touch of color contrast. A silver spoon rests inside the bowl, slightly embedded in the mashed potatoes. The bowl is placed on a dark textured cloth over a white marbled surface, creating a clean and simple setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use olive oil instead of neutral oil?

Olive oil has a strong flavor that can overpower the garlic and change the sauce’s texture. It’s best to stick with neutral oils like vegetable or canola for the traditional creamy texture and balanced flavor.

What causes Toum to separate and how can I fix it?

Separation happens when the emulsion breaks, often due to adding oil too quickly or insufficient blending. To fix it, try adding a teaspoon of cold water and blending again slowly, or start over with a fresh garlic base and slowly incorporate the separated sauce.