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
Scale
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
