Lebanese Toum Garlic Sauce
Creamy, fluffy, and infused with the bold, irresistible flavor of fresh garlic, Lebanese Toum Garlic Sauce is the ultimate condiment for garlic lovers. This authentic Middle Eastern recipe uses just five simple ingredients—garlic, neutral oil, lemon juice, salt, and ice water—to create a magical, emulsified sauce with a cloud-like texture. Perfect for dipping, dolloping, or spreading, toum pairs beautifully with grilled meats, roasted vegetables, pita bread, or shawarma. The key lies in the slow, steady incorporation of oil to achieve its signature airy consistency, making it a rewarding (and surprisingly easy) recipe to master. Ready in just 20 minutes, this garlicky delight can be refrigerated for up to a month, mellowing in intensity as it ages. Elevate your meals with this versatile, tangy, and garlicky Lebanese staple!
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Recipe Information
Ingredients
- 8 large Garlic cloves
- 1 teaspoon Salt
- 2 cups Neutral oil (such as sunflower or canola)
- 2 tablespoons Lemon juice
- 2 tablespoons Ice water
Instructions
Peel the garlic cloves, ensuring there are no skins left on them. Slice each clove in half lengthwise and remove the green germ (if present), as it can make the sauce bitter.
Add the garlic and salt to a food processor or a high-powered blender. Pulse until the garlic is finely minced, scraping down the sides as needed.
Once the garlic is evenly minced, begin adding the oil very slowly. Start by adding just a few drops of oil at a time while the food processor is running. Once the sauce begins to emulsify, you can increase to a thin, steady stream of oil.
After adding about 1/4 of the oil, add 1 tablespoon of lemon juice to the food processor and continue to emulsify.
Repeat the process: add another 1/4 of the oil slowly and follow with the second tablespoon of lemon juice. Continue blending and alternating between adding oil and a tablespoon of ice water to maintain the fluffy texture.
As you add the remaining oil, continue to add small amounts of ice water if the mixture becomes too thick or the oil stops emulsifying.
When all the oil has been incorporated, and the toum is thick, fluffy, and creamy, transfer it to a clean, airtight container.
Refrigerate for at least 1 hour before serving to let the flavors meld. Toum can be stored in the fridge for up to 1 month, but its flavors will mellow over time.
Nutrition Facts
Calories |
4136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 473.5 g | 607% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2368 mg | 103% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.8 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 223 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
