Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Lebanese Garlic Sauce (Toum) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 83 reviews

Authentic Lebanese Garlic Sauce, known as Toum, is a creamy, fluffy, and intensely flavorful sauce made by emulsifying garlic, oil, lemon juice, and salt. It’s a staple condiment in Middle Eastern cuisine, perfect for enhancing grilled meats, sandwiches, and vegetables.

  • Total Time: 20 minutes
  • Yield: About 1 cup (serves 6-8)

Ingredients

Ingredients

  • 4-5 large garlic cloves, peeled
  • 1 teaspoon salt
  • 1 cup neutral oil (such as vegetable or canola oil), chilled
  • 2 tablespoons freshly squeezed lemon juice
  • 2-3 ice cubes
  • Optional: 1/4 teaspoon citric acid (if substituting for lemon juice)

Instructions

  1. Prepare Ingredients: Peel the garlic cloves the night before and freeze them for easier blending. Place the oil in the refrigerator overnight or in the freezer for a few hours so it is thoroughly chilled before use.
  2. Process Garlic: Add the peeled garlic cloves into the food processor bowl and blend until finely minced. Scrape down the sides with a spatula to ensure even processing.
  3. Add Salt and Initial Oil: Blend in the salt and only one tablespoon of the chilled oil to the garlic mixture. If using citric acid as a lemon substitute, add it now as well.
  4. Add Ice Cubes: Turn the food processor on and add the ice cubes one by one, allowing them to blend and melt completely into the garlic mixture, helping to keep the temperature low to prevent separation.
  5. Slowly Incorporate Remaining Oil: With the processor running, slowly drizzle the remaining oil in small increments (about 1 tablespoon at a time) using a squeeze bottle or measuring spoon. Allow time between drizzles to let the oil fully emulsify into the mixture.
  6. Alternate Lemon Juice and Oil: Once the mixture starts to thicken and become creamy, alternate adding small amounts (approximately 1 tablespoon) of lemon juice and oil, continuing to blend to maintain emulsification and achieve the signature fluffy texture.
  7. Final Emulsification: Continue blending for about 10 minutes in total until the sauce is thick, creamy, and smooth. If the food processor heats up, pause to let it cool to prevent separation.
  8. Chill for Firmer Texture: Transfer the garlic sauce to an airtight glass container and refrigerate for 15-20 minutes before serving to allow it to firm up.

Notes

  • Storage: Keep the sauce refrigerated in an airtight container for 5-7 days. Using citric acid instead of lemon juice can extend shelf life up to 1 month.
  • Patience is key: Add oil very slowly to ensure proper emulsification and prevent the sauce from breaking.
  • If the mixture splits or the processor heats up, stop and let it cool before continuing to blend.
  • Serve with grilled meats, vegetables, or as a flavorful dip.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Condiment
  • Method: Blending
  • Cuisine: Lebanese
  • Diet: Gluten Free

Find it online: https://flavorhug.com/lebanese-garlic-sauce-toum-recipe/