Lebanese Garlic Sauce (Toum) Recipe
Lebanese Garlic Sauce, known as Toum, is a creamy, fluffy, and intensely garlicky condiment made by emulsifying garlic, oil, lemon juice, and salt. It pairs perfectly with grilled meats, sandwiches, and vegetables, delivering a rich and pungent flavor characteristic of Middle Eastern cuisine.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (no cooking required)
- Total Time: 10 minutes prep plus overnight resting
- Yield: Approximately 4 cups 1x
- Category: Sauce
- Method: Blending
- Cuisine: Lebanese
- Diet: Gluten Free
Ingredients
Scale
Garlic Sauce 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 remove any green sprouts to avoid bitterness and ensure a smooth sauce.
- Process Garlic and Salt: Place the sliced garlic and kosher salt in a food processor. Process for about one minute until the garlic is finely minced. Scrape down the sides to keep the mixture uniform.
- Begin Emulsifying: With the food processor running, slowly drizzle in 1 to 2 tablespoons of oil. Stop occasionally to scrape down the bowl. Continue adding oil in small increments until the garlic mixture starts to become creamy and emulsified.
- Add Oil and Lemon Juice Alternately: Once a creamy texture is achieved, gradually increase the speed of pouring oil. Alternate adding the oil and lemon juice slowly, allowing the mixture to emulsify fully. This process takes approximately 15 minutes.
- Store Overnight: Transfer the finished sauce to a glass container, cover with a paper towel, and refrigerate overnight. This resting period helps the flavors meld and the texture stabilize.
- Final Storage: The next day, replace the paper towel with an airtight lid. Store the Toum in the refrigerator for up to 3 months.
Notes
- Removing green garlic sprouts reduces bitterness and prevents the sauce from turning green.
- Use a neutral oil to avoid overpowering the garlic flavor.
- Pour oil and lemon juice very slowly to ensure proper emulsification and avoid separation.
- Toum pairs exceptionally well with grilled meats, shawarma, sandwiches, and roasted vegetables.
- Refrigerate overnight for best flavor and texture.
Keywords: Lebanese garlic sauce, Toum, garlic sauce recipe, Middle Eastern sauce, vegan garlic sauce, garlic emulsification
Find it online: https://cheframiflavor.com/lebanese-garlic-sauce-toum-recipe/
