If you love bold, garlicky flavors that pack a punch and add a creamy, velvety touch to everything from grilled meats to fresh veggies, you’re going to adore this Lebanese Garlic Sauce (Toum) Recipe. This classic Middle Eastern condiment is unbelievably fresh and bright, with a silky texture that makes it the ultimate companion for so many dishes. Whether you’re trying it for the first time or looking to perfect your homemade batch, this sauce will soon become your secret weapon for livening up everyday meals with a little zest and a lot of personality.
Ingredients You’ll Need
The beauty of making Lebanese Garlic Sauce (Toum) lies in its simplicity. Just a handful of fresh, vibrant ingredients come together to create a sauce that’s both creamy and punchy, proving that sometimes less really is more. Every ingredient plays an essential role, from the sharpness of the garlic to the smooth richness of the oil, with lemon juice adding a necessary acidic brightness.
- 1 cup fresh garlic (peeled): Use fresh garlic for the sharpest, most vibrant flavor—avoid pre-minced for the best results.
- 2½ cups neutral flavored oil (like canola or vegetable oil): A neutral oil helps create a creamy texture without overpowering the garlic.
- ⅓ cup fresh lemon juice: Fresh lemon juice adds bright acidity that balances the garlic’s intensity.
- 1 tsp salt: Enhances all the flavors and helps bring harmony to the sauce.
How to Make Lebanese Garlic Sauce (Toum) Recipe
Step 1: Prep the Garlic and Salt
Start by adding the peeled garlic cloves and salt into your food processor. The salt isn’t just for seasoning—it helps break down the garlic for a smoother final sauce. Pulse the garlic carefully, stopping to scrape down the sides. This step is crucial to ensure the garlic gets finely chopped evenly without turning into a paste just yet.
Step 2: Begin Emulsifying with Oil and Lemon Juice
With your food processor running on a low setting, pour in two tablespoons of oil very slowly, followed by one tablespoon of fresh lemon juice. This gentle addition allows the garlic to emulsify gradually, transforming the mix into a creamy texture rather than separating. Patience is key here—slow and steady wins the race.
Step 3: Continue Adding the Oil and Lemon Juice Slowly
Keep alternating between adding oil and lemon juice in small batches, one tablespoon at a time. This process should take about 10 to 15 minutes. You’ll notice the garlic mixture thicken and turn into a luscious, cloud-like sauce that’s silky and holds its shape beautifully. If you rush this, the emulsion may break, so stay gentle and patient.
Step 4: Transfer and Cool
Once your Lebanese Garlic Sauce (Toum) has reached the perfect thick consistency, transfer it into a glass container. Let it cool down before tasting or serving to let the flavors meld and mellow slightly. This also helps the sauce firm up for a fantastic texture experience.
How to Serve Lebanese Garlic Sauce (Toum) Recipe
Garnishes
Toum shines brightest when garnished simply to highlight its creamy white beauty. A sprinkle of finely chopped parsley or a little bit of sumac can add a splash of color and an extra layer of flavor without overwhelming the garlic’s star presence.
Side Dishes
This sauce pairs beautifully with grilled chicken, lamb, or beef, making it a staple alongside Middle Eastern barbecue favorites. It’s also incredible dolloped onto roasted vegetables, drizzled over falafel, or served as a dip for warm pita bread. The possibilities are endless and always delicious.
Creative Ways to Present
Get playful by incorporating Lebanese Garlic Sauce (Toum) into sandwiches or wraps, spreading a generous layer that adds moisture and a garlic kick. You can also swirl it into hummus or mashed chickpeas for a garlic-flavored twist or even use it as a creamy salad dressing base when thinned out with a bit of water or yogurt.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Lebanese Garlic Sauce (Toum) in an airtight container in the refrigerator for up to two weeks. The flavors actually deepen over time, making it even more crave-worthy as you use it throughout the week.
Freezing
If you want to hold onto this luscious sauce longer, freezing is an option. Portion it into small airtight containers or ice cube trays, then freeze for up to three months. Just thaw in the refrigerator before use and give it a good stir.
Reheating
Toum is best served cold or at room temperature, so avoid reheating it. If the sauce has been refrigerated and firmed up, simply let it sit out for a bit or give it a gentle stir to bring back its creamy texture before serving.
FAQs
Can I use roasted garlic instead of fresh garlic for Lebanese Garlic Sauce (Toum) Recipe?
While roasted garlic has a milder, sweeter flavor, traditional toum relies on fresh garlic to achieve its distinctive sharp and bright taste. Using fresh garlic is highly recommended to get the authentic texture and punch.
What type of oil is best for making this garlic sauce?
A neutral-flavored oil like canola or vegetable oil is best because it won’t overpower the garlic or lemon juice. Olive oil can alter the flavor profile and might result in a slightly greener, less creamy sauce.
My sauce separated—how can I fix it?
If the emulsion breaks and the oil separates, try adding a small spoonful of cold water while blending at low speed, or start over with a small amount of garlic and slowly incorporate the broken sauce, giving the emulsion a second chance.
Is Lebanese Garlic Sauce (Toum) Recipe spicy?
Not at all—toum is all about intense garlicky flavor and creamy texture without heat. If you want a spicy kick, you can always add a touch of chili powder or cayenne, but the classic recipe is garlic-forward and zesty, not spicy.
How long does the sauce last once made?
When stored properly in the refrigerator, toum will stay fresh and flavorful for up to two weeks. Always use a clean spoon to avoid contamination and keep it tightly sealed.
Final Thoughts
Making Lebanese Garlic Sauce (Toum) Recipe at home is a rewarding experience that brings a burst of authentic Middle Eastern flavor to your kitchen. It’s surprisingly simple to prepare yet absolutely transformative on so many dishes. Try making a batch today—you might find it quickly becomes your new favorite condiment to brighten up everything from weeknight dinners to special gatherings.
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Lebanese Garlic Sauce (Toum) Recipe
- Total Time: 25 minutes
- Yield: 22 generous servings
- Diet: Gluten Free
Description
This authentic Lebanese Garlic Sauce, known as Toum, is a creamy, fluffy, and intensely flavorful condiment made from fresh garlic, oil, lemon juice, and salt. Perfect for enhancing grilled meats, sandwiches, and dips, Toum is a versatile staple in Middle Eastern cuisine with a rich, garlicky punch and smooth texture.
Ingredients
Ingredients
- 1 cup fresh garlic, peeled
- 2½ cups neutral flavored oil (such as canola or vegetable oil)
- ⅓ cup fresh lemon juice
- 1 tsp salt
Instructions
- Prepare Garlic: In your food processor, add the salt and the peeled garlic cloves. Pulse the garlic in short bursts, taking breaks to scrape down the sides with a spatula, until the garlic is finely chopped and forms a rough paste.
- Emulsify Sauce: With the food processor running continuously, very slowly drizzle in 2 tablespoons of oil followed by 1 tablespoon of lemon juice at a time. This slow incorporation is crucial to form a stable emulsion and prevent the sauce from breaking.
- Continue Adding Ingredients: Gradually continue to add the remaining oil and lemon juice alternately in small tablespoons until all the ingredients are fully combined. The process should take about 10-15 minutes until the sauce thickens up to a creamy, fluffy consistency.
- Cool and Store: Transfer the garlic sauce into a glass container and allow it to cool to room temperature before sealing and refrigerating. Serve as a condiment with grilled meats, vegetables, or use as a flavorful dip.
Notes
- Use fresh garlic for the best pungent flavor and smooth texture.
- Slowly adding oil and lemon juice is key to creating a stable emulsion.
- You can replace neutral oil with light olive oil for a slightly different flavor but avoid strong extra virgin olive oil which may overpower the sauce.
- The sauce can be stored in the refrigerator for up to 2 weeks.
- For a milder flavor, use less garlic or add a small amount of potato or boiled egg white as a stabilizer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Lebanese
