Lebanese Garlic Sauce (Toum) Recipe

Introduction

Lebanese Garlic Sauce, known as Toum, is a creamy, flavorful condiment packed with fresh garlic and tangy lemon juice. Its rich texture and bold taste make it perfect for grilled meats, sandwiches, or as a dip. This easy homemade recipe will have you enjoying authentic Middle Eastern flavors in no time.

Ingredients

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

Instructions

1. Step 1: Slice the garlic cloves in half lengthwise and remove any green sprouts to avoid bitterness.
2. Step 2: Transfer the garlic and kosher salt to a food processor and pulse for about a minute until the garlic is finely minced. Scrape down the sides of the bowl.
3. Step 3: With the processor running, slowly add one to two tablespoons of oil, then pause to scrape down the sides. Repeat adding one or two tablespoons at a time until the garlic mixture starts looking creamy.
4. Step 4: Once the mixture begins to emulsify, gradually increase the speed of adding oil and alternate with lemon juice. Continue this slow pouring until all the oil and lemon juice are incorporated, which should take around 15 minutes.
5. Step 5: Transfer the sauce to a glass container, cover with a paper towel, and refrigerate overnight to allow flavors to meld. This recipe makes about 4 cups.
6. Step 6: The next day, replace the paper towel with an airtight lid and store the sauce in the refrigerator for up to 3 months.

Tips & Variations

• Use fresh, firm garlic cloves for the best flavor and avoid any green shoots to keep the sauce smooth and mild.
• For a lighter texture, you can partially substitute the neutral oil with extra virgin olive oil, but be aware this will add a stronger flavor.
• If the sauce breaks or looks oily, try blending in a small ice cube or a teaspoon of cold water to help bring it back together.
• Adjust lemon juice to your taste for a tangier or milder sauce.

Storage

Store Toum in an airtight container in the refrigerator for up to 3 months. The sauce may separate slightly over time; simply stir gently before using. It’s best served cold or at room temperature and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Toum without a food processor?

While a food processor makes the emulsification easier, you can use a sturdy mortar and pestle to crush the garlic and slowly whisk in oil and lemon juice. It requires more effort but results in a traditional texture.

Why does my Toum sometimes taste bitter?

Bitter taste usually comes from garlic sprouts or over-processing. Always remove green shoots from garlic cloves and avoid overheating the garlic during processing for the best flavor.

Lebanese Garlic Sauce (Toum) Recipe

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4.6 from 86 reviews

Lebanese Garlic Sauce, also known as Toum, is a creamy, fluffy, and intensely garlicky sauce made by emulsifying fresh garlic with oil and lemon juice. It is a staple condiment in Lebanese cuisine, perfect for adding bold flavor to grilled meats, sandwiches, and dips.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes plus overnight refrigeration
• Yield: About 4 cups 1x
• Category: Sauce
• Method: Blending
• Cuisine: Lebanese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Primary Ingredients

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

Instructions

1. Prepare the garlic: Slice the garlic cloves in half lengthwise and remove any green sprouts to avoid bitterness and ensure a smooth texture.
2. Process garlic and salt: Transfer the sliced garlic cloves into a food processor and add the kosher salt. Process for about one minute until the garlic is finely minced, scraping down the sides of the food processor to ensure even blending.
3. Begin emulsification: With the food processor running, slowly add 1 to 2 tablespoons of oil, then pause and scrape down the bowl. Continue adding oil in small increments of 1 to 2 tablespoons until the mixture starts to look creamy and emulsified.
4. Incorporate remaining oil and lemon juice: Once the garlic mixture is creamy, gradually increase the speed of pouring and alternate adding the remaining oil with the half cup of lemon juice. Continue this slow and steady incorporation for about 15 minutes until all the oil and lemon juice are fully incorporated into a smooth, fluffy sauce.
5. Refrigerate overnight: Transfer the garlic sauce to a glass container, cover it with a paper towel, and refrigerate overnight to allow flavors to develop.
6. Store and serve: The next day, replace the paper towel with an airtight lid and store the garlic sauce in the fridge. It can be kept fresh for up to 3 months. Use as a flavorful condiment for various dishes.

Notes

• Remove green garlic sprouts to prevent bitterness.
• Use a neutral oil like vegetable or canola for a balanced flavor.
• Slow addition of oil and lemon juice is critical for proper emulsification.
• Refrigerate overnight to enhance flavor and texture.
• The sauce can last up to 3 months in the fridge when stored properly.

Keywords: Lebanese garlic sauce, Toum, garlic mayonnaise, garlic dip, Lebanese condiment, garlic sauce recipe