If you’re a fan of bold, zesty flavors that wake up your taste buds, Lebanese Garlic Sauce is about to become your new obsession. This creamy, cloud-like condiment—known as toum in Lebanon—is a dazzling blend of fresh garlic, lemon, and oil, whipped into an irresistible spread. Whether you’re slathering it on grilled meats, dipping warm pita, or dolloping it on roasted veggies, Lebanese Garlic Sauce transforms every bite into a Mediterranean adventure. Trust me, once you’ve mastered this at home, you’ll never look at store-bought sauces the same way again!
Ingredients You’ll Need
With just a handful of simple, everyday ingredients, you can create the magic that is Lebanese Garlic Sauce. Each ingredient plays a vital role—fresh garlic for that signature punch, oil for buttery smoothness, lemon juice for brightness, and a bit of salt to round it all out.
- Fresh garlic cloves: Always use freshly peeled garlic for the most robust flavor and creamy texture—avoid pre-peeled or jarred garlic, which can taste dull.
- Neutral oil (canola or sunflower): The oil acts as the base and helps emulsify the sauce; choose a neutral variety to let the garlic shine.
- Fresh lemon juice: Adds a lively tang and balances the richness of the oil and the kick of garlic.
- Salt: Just enough to enhance all the flavors without overpowering the sauce.
- Ice water (optional): A little splash can help achieve the perfect fluffy texture if the sauce gets too thick or starts to separate.
How to Make Lebanese Garlic Sauce
Step 1: Prepare the Garlic
Begin by peeling your garlic cloves and tossing them into a food processor along with the salt. Give them a good blitz until you have a finely minced, almost paste-like consistency. Scrape down the sides a couple of times to make sure no big pieces are left behind. This step is crucial for releasing the garlic’s natural oils, setting the foundation for a smooth Lebanese Garlic Sauce.
Step 2: Emulsify with Oil and Lemon Juice
With the processor running, start drizzling in the oil super slowly—think the thinnest stream possible. Alternate occasionally with splashes of fresh lemon juice. This patience pays off, helping the mixture emulsify into a thick, silky white sauce. Rushing this step can cause the sauce to break, so take your time and enjoy watching the transformation!
Step 3: Adjust the Texture
If your sauce looks a little too thick or starts to separate, don’t worry. Just add a tablespoon or two of ice water, one at a time, blending after each addition. The cold water helps bring everything back together and gives your Lebanese Garlic Sauce that signature fluffy finish.
Step 4: Store and Enjoy
Once your sauce is luxuriously creamy and holds soft peaks, transfer it to a clean jar or airtight container. Pop it in the fridge, and you’re good to go! This sauce keeps beautifully for up to a month, so you’ll always have a burst of Mediterranean flavor at your fingertips.
How to Serve Lebanese Garlic Sauce
Garnishes
A sprinkle of freshly chopped parsley or a dusting of sumac adds a pop of color and a hint of citrusy brightness to your Lebanese Garlic Sauce. For special occasions, a swirl of olive oil on top gives it an extra touch of gloss and richness.
Side Dishes
This sauce is a match made in heaven with grilled chicken, kebabs, or shawarma. It’s also perfect for dunking crispy French fries or roasted potatoes, and it turns a simple platter of raw veggies into something special. Lebanese Garlic Sauce makes even the humblest pita bread feel like a treat straight from a Beirut street vendor.
Creative Ways to Present
For dinner parties, pipe the sauce into small bowls or onto appetizer plates using a piping bag for a restaurant-style flourish. Or, try layering it in a jar with roasted veggies for an eye-catching dip. You can even spread it generously on sandwiches or burgers for an unexpected Mediterranean twist—trust me, your guests will rave!
Make Ahead and Storage
Storing Leftovers
After making your Lebanese Garlic Sauce, transfer any leftovers to a clean, airtight container and refrigerate. The flavors actually deepen and mellow after a day or two, making it even more delicious. It’ll keep nicely in the fridge for up to a month, ready to elevate your meals at a moment’s notice.
Freezing
While Lebanese Garlic Sauce is best enjoyed fresh, you can freeze it in small portions if you’ve made a big batch. Spoon it into silicone ice cube trays or small containers, freeze until solid, then store the cubes in a zip-top bag. Thaw in the fridge overnight and give it a good stir before using.
Reheating
This sauce is meant to be served cold or at room temperature, so there’s no need to reheat. If it separates a bit after thawing or storing, just stir it well or give it a quick whip with an immersion blender to restore its fluffy, creamy texture.
FAQs
Why did my Lebanese Garlic Sauce break or separate?
The most common culprit is adding the oil too quickly. For a stable emulsion, drizzle the oil in a super thin stream and be patient. If it breaks, adding ice water gradually while blending can often bring it back together.
Can I use olive oil instead of neutral oil?
While you technically can, extra virgin olive oil has a strong flavor that can overpower the garlic and turn the sauce slightly bitter. Neutral oils like canola or sunflower are best for letting the garlic and lemon really shine.
Is this sauce very spicy?
Lebanese Garlic Sauce packs a flavorful punch thanks to the raw garlic, but it’s not spicy in the chili pepper sense. If you find it too intense, you can reduce the garlic slightly or let the sauce rest a day to mellow the sharpness.
Can I make Lebanese Garlic Sauce without a food processor?
A food processor is your best friend for this recipe, but a high-powered blender can work in a pinch. Making it by hand is tricky and not recommended, as you really need that consistent, rapid blending to form the perfect emulsion.
How do I avoid the raw garlic aftertaste?
Always use the freshest garlic you can find, and make sure to blend it thoroughly with the salt before adding oil. Letting the finished sauce chill in the fridge for a day helps mellow out any harshness, leaving you with a smooth, balanced flavor.
Final Thoughts
There’s something magical about whipping up Lebanese Garlic Sauce from scratch—the aroma, the creamy texture, the burst of flavor with every bite. I hope you give this recipe a try and discover just how easy and rewarding it is to bring a taste of Lebanon to your own table. Once you’ve tasted the real thing, you’ll want to put it on absolutely everything!
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Lebanese Garlic Sauce Recipe
- Total Time: 15 minutes
- Yield: 2 ½ cups 1x
- Diet: Vegan
Description
Lebanese Garlic Sauce, also known as Toum, is a creamy, fluffy, and tangy condiment made from fresh garlic, neutral oil, and lemon juice. Perfect for serving alongside grilled meats, shawarma, or as a dip for pita bread, this versatile sauce brings vibrant Mediterranean flavors to any dish.
Ingredients
Ingredients
- 1 cup fresh garlic cloves (peeled)
- 2 ½ cups neutral oil (such as canola or sunflower)
- ¼ cup fresh lemon juice
- 1 ½ teaspoons salt
- 1–2 tablespoons ice water (optional, for texture)
Instructions
- Prepare Garlic: Place the peeled garlic and salt in a food processor and blend until finely minced, stopping occasionally to scrape down the sides to ensure even blending.
- Emulsify Mixture: While the food processor is running, slowly drizzle in the oil in a very thin stream. Alternate occasionally by adding the lemon juice in small amounts. Continue blending to allow the sauce to emulsify into a thick, fluffy, white consistency.
- Adjust Texture: If the sauce breaks or becomes too thick during blending, add 1–2 tablespoons of ice water slowly to help smooth it out and maintain the creamy texture.
- Store Sauce: Once the garlic sauce is fully blended and creamy, transfer it to a clean jar or container. Refrigerate and store for up to 1 month for optimal freshness and flavor.
Notes
- Traditionally served with grilled meats, shawarma, or pita bread for an authentic Mediterranean experience.
- Use only fresh garlic cloves for the best flavor and texture; avoid pre-peeled or jarred garlic to ensure the sauce emulsifies properly.
- A very slow drizzle of oil is essential to help the emulsion form correctly and achieve the desired creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 0g
- Sodium: 115mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
