Lebanese Garlic Sauce (Toum)

5 from 180 votes
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This Lebanese garlic sauce (Toum) is the top condiment for grilled chicken in Lebanese cuisine. Made with a slow and steady emulsion of garlic and oil, my NO-FAIL recipe guarantees a perfect dip every time.

Homemade Lebanese garlic sauce in a small bowl with a few garlic cloves around it.

This creamy and smooth garlic sauce, known as toum—which means garlic in Arabic—is an essential condiment when serving shish tawook, chicken shawarma, and other grilled chicken dishes in Lebanese cuisine. Its bold taste enhances any chicken dish, from grilled to fried. For an exceptional treat, serve lots of it with crispy fried chicken breast. This mouthwatering combo is truly unbeatable—don’t miss out!

Toum has been one of my favorite sauces since I was a kid, and I make it at home all the time. If you’re into garlic as much as I am, you might also want to check out how to roast garlic, make fermented garlic honey, or even try making black garlic. I always keep garlic confit and garlic oil around—they’re great to have on hand.

Now, let’s get into this toum recipe! With a few simple tricks, you can make the best creamy, smooth homemade garlic sauce, and yes, it’s better than what you’ll find at restaurants!

A spoonful of freshly made toum over a food processor.

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Ingredients

A photo of the ingredients for homemade garlic sauce (toum).
  • Garlic: You can use either fresh or frozen garlic cloves. Freezing garlic reduces its sharpness and keeps the mixture cool during processing, preventing the emulsion from breaking (especially important if working with a slower machine). Choose firm, fresh bulbs without green sprouts, and avoid old, sprouting garlic, which tends to be bitter.
  • Vegetable oil: I prefer sunflower oil or another neutral-tasting vegetable oil like canola oil or grapeseed oil.
  • Lemon juice or citric acid: Most of the time, I use lemon juice. You can also use citric acid for a longer shelf life (due to its stable pH).
  • Salt.
  • Ice cubes: Ice cubes help maintain a low temperature during blending, which prevents the emulsion from breaking and ensures a fluffy, creamy texture.

How to make garlic sauce

If you are working with a slower machine, you might want to use frozen garlic and chilled oil—they will keep the mixture cold, and the machine won’t overheat. So, peel the garlic the night before you make this recipe and freeze the cloves.

To peel them easily, gently press a wide knife over a few garlic cloves on a cutting board to loosen the skin. Lift the knife, and the skin should come off easily. Check out my other ways on how to peel garlic and how to freeze garlic.

Also, you can place the oil in the fridge overnight or in the freezer for a few hours before making the recipe.

Blend the garlic into a paste: First, add the peeled garlic into a food processor bowl. Blend until it’s well minced, stopping to scrape down the sides of the jug with a spatula if necessary.

Blending frozen garlic in a food processor.

Add salt and 1 tablespoon of oil: Next, add the salt and only one tablespoon of the oil. If you are using citric acid, add it now as well. Blend to incorporate them. Then, keep the food processor running as you add the rest.

Adding salt to blended garlic.

Incorporate ice cubes: Add the ice cubes one by one and keep blending until they melt into the garlic mixture. The ice cubes will allow the sauce to remain cold and emulsify properly.

Adding ice cube to garlic sauce.

Drizzle in oil: For this step, I highly recommend using a squeeze bottle to add just a little oil at a time. Alternatively, use a measuring spoon to add about 1 Tbsp at a time.

Pour in the oil very slowly and steadily while the processor is running. This is extremely important for the proper emulsification process to take place. Leave plenty of time between each drizzle so the oil is fully incorporated.

Once the garlic starts to look creamy, alternate between adding small amounts of oil and lemon juice (around one tablespoon at a time) while the machine runs until the sauce emulsifies and thickens into a creamy garlic sauce.

Slowly drizzling oil to make toum.

The final result: It will take about 10 minutes to incorporate all the oil and achieve a creamy texture. Using cold ingredients and ice cubes helps the garlic sauce not overheat.

Once the Lebanese garlic sauce is properly emulsified, it’s ready to serve. Alternatively, for a firmer texture, you can transfer it to an airtight glass container and refrigerate it for at least 15-20 minutes before use.

Fully emulsified garlic sauce in food processor.

Secrets to perfect Lebanese garlic sauce

  • Freeze the Garlic Cloves: Freezing the garlic cloves in advance helps break down their cell structure, making them easier to blend into a smooth consistency. This ensures a more even and creamy texture in the final sauce.
  • Ensure Slow and Steady Emulsification: Pouring the oil very slowly and steadily while the processor is running ensures that tiny droplets of oil gradually disperse throughout the mixture. This gradual incorporation is essential for forming a stable emulsion where the oil and water-based ingredients combine seamlessly. I love to use a squeeze bottle.
  • Prevent Overheating: The frozen and chilled ingredients help to keep the temperature of the mixture low during processing. Overheating can cause the emulsion to break, leading to separation and a less creamy texture.

By following these top tips, you’ll make a perfectly creamy and stable Lebanese garlic sauce every time!

What to eat with garlic sauce

There are so many delicious ways to enjoy Lebanese garlic sauce (toum)! It’s a perfect match for chicken dishes—whether grilled, baked, or sautéed. In Lebanon, toum is a staple condiment served with rotisserie chicken.

I also love using it as a dip with crispy fried chicken breasts, shish tawook (Lebanese grilled chicken skewers), or as a spread in pita bread wraps with chicken shawarma—a popular street food traditionally made from thinly shaved, spiced chicken cooked on a vertical rotisserie. Toum is incredibly versatile and also pairs beautifully with potato fries, wedges, and even batata harra for an extra burst of flavor.

Chicken tawook with vegetables and garlic sauce

FAQs

How long does toum last?

Toum can stay fresh for 5-7 days when stored in an airtight container in the fridge. Alternatively, if citric acid is used, freshness and flavor are maintained for up to a month. Personally, I avoid freezing garlic toum because freezing can cause the sauce to lose its creamy, smooth texture, and the vibrant garlic flavor can become dull, making it less enjoyable when thawed.

Why does the mixture break?

The emulsion can break if the oil is added too quickly or the mixture overheats. That’s why using frozen garlic, ice cubes, and chilled oil can help. Make sure to drizzle the oil slowly into the garlic sauce.

How can I fix a broken garlic sauce?

If your garlic sauce breaks and becomes liquid-y, it can be challenging to fix, but understanding the cause can help. Overheating can cause the emulsion to break, so try adding an ice cube to cool it down and help re-emulsify the mixture. If the breakage is due to adding oil too quickly, it’s more challenging to repair. In both cases, starting over might be the best option. Start again with a bit of frozen garlic, and add the oil slowly. When the mixture starts to become creamy, alternate adding oil and the broken sauce little by little. This process requires patience. Alternatively, you can repurpose the broken mix in other recipes and store it in the fridge or freezer in portions for future use.

If you try this Lebanese garlic sauce recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Lebanese Garlic Sauce (Toum)

5 from 180 votes
By: Samira
This Lebanese garlic sauce (Toum) is the top condiment for grilled chicken in Lebanese cuisine. Made with a slow and steady emulsion of garlic and oil, my NO-FAIL recipe guarantees a perfect dip every time.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 24

Ingredients 
 

  • 1 cup garlic cloves peeled (about 3-4 heads of garlic)
  • 2 cups vegetable oil any neutral oil, not olive oil
  • 1/3 cup lemon juice or 1 tsp citric acid
  • 1 tsp sea salt
  • 5-6 ice cubes

This yields about 3 cups.

Instructions 

  • OPTIONAL STEP: Peel the garlic the night before you make this recipe, and freeze the cloves.
    Place the oil in the fridge overnight or in the freezer for a few hours before making the recipe.
  • Add the peeled garlic into a food processor bowl. Blend until well minced, scraping the sides of the jug with a spatula if needed.
  • Blend in the salt and only one tablespoon of oil. If you are using citric acid (instead of lemon juice), add it now as well.
    Keep the food processor running as you add the rest.
  • Add the ice cubes one by one and keep blending until they melt into the garlic mixture.
  • Pour in the oil slowly and steadily while the processor is running. Use a squeeze bottle or a measuring spoon to add about 1 Tbsp at a time.
    Leave plenty of time between each drizzle so the oil is fully incorporated.
  • When the garlic starts to look creamy, alternate between adding small amounts of oil and lemon juice (around 1 Tbsp at a time) while the machine runs.
    It will take about 10 minutes to incorporate all the oil and achieve a creamy, fluffy texture.
  • When the Lebanese garlic sauce emulsifies well, it's ready to serve.
    For a firmer texture, transfer the mixture to an airtight glass container and refrigerate it for at least 15-20 minutes before use.

Video

Notes

Storage: Store the sauce in an airtight container in the refrigerator for 5-7 days. If you use citric acid, it can last up to 1 month in the fridge.
Don’t rush the process—this is the biggest tip I can give you. Proper emulsification is the key to making toum. Add oil slowly, starting with one tablespoon, ensuring it blends well with the salted garlic.
Give your food processor a break if it starts to get warm. The heat can cause the sauce to separate.
Check the blog post for serving suggestions and more tips!
Course: Condiment, Dip
Cuisine: Lebanese
Shelf life: 5-7 Days

Nutrition

Serving: 2Tbsp, Calories: 172kcal, Carbohydrates: 2g, Protein: 0.4g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Sodium: 99mg, Potassium: 27mg, Fiber: 0.1g, Sugar: 0.1g, Vitamin A: 1IU, Vitamin C: 3mg, Calcium: 11mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 180 votes (90 ratings without comment)

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Recipe Rating




218 Comments

  1. Bao N. says:

    5 stars
    I froze my garlic a few hours before I started and only needed to use 1 ice cube. I also used course sea salt and holy cow it came out perfect and amazing! It paired amazingly in my gyro wrap! Thank you so much for breaking down the steps so well in the recipe! I’ve been super intimidated by the emulsifying processing but not anymore!

    1. Support @ Alphafoodie says:

      Thank you so much for your comment, Bao! I’m glad you enjoyed the garlic sauce. I hope you make it again soon! <3

  2. Susan Moore Wildfong says:

    I have not made this yet! But i am going to do this my friend next door is Lebanese, and ive made falafel , he said i did a great job for the first time. I madebthem again last night. Fantastic, He never told me about this recipe . But im going to make it. Wish me luck, thank you for sharing. Susan

    1. Support @ Alphafoodie says:

      I hope you enjoyed making this recipe, Susan 🙂

  3. Lee says:

    Do you think ghee would work in liquid form? as the full oil replacement or a portion? Just wondering as I’d like to try it.

    1. Support @ Alphafoodie says:

      Hi Lee,
      I’ve never tried it with ghee and am actually not sure if it will work. I’d recommend sticking to the oils I mentioned in the recipe for the best results. Have you tried it yet? Let me know if you tried making it with ghee and how it came out 🙂

    2. Jean says:

      This recipe was great! I have tried to make toum 3 times and it never worked. Your recipe finally did the trick! I recommend buying 4-5 heads of garlic because by the time I discarded bruised ones, I had enough from about 3.5 bulbs. The size of your food processor compared to the amount of garlic makes a big difference too. There needs to be enough garlic to move within the food processor.

      1. Support @ Alphafoodie says:

        Thank you so much for your comment, Jean! And thanks for the tips!

  4. Nicholas__t says:

    5 stars
    Soon guut! Made this yesterday and did a small taste test. My eyelashes fell out.

    Tasted again this morning. Mmmmm! Perfect. Better than any store bought.

    Kind regards,
    Nick

    1. Support @ Alphafoodie says:

      Thanks for your lovely feedback, Nick. Glad you like it! 🙂

  5. Sal says:

    Stunning recipe! I made this in my thermomix today and was amazing! Had to remove the lid and scrape down a bit but worth it. Suggest keeping the speed around 3 to start and gradually work up to 5. Will need to be scraped down regularly but worth it. Delicious!!!!

    1. Support @ Alphafoodie says:

      Thank you so much for your comment and your tips, Sal! Glad you like the recipe!

  6. Sylvia says:

    5 stars
    It came out beautifully! I used grape seed oil due to dietary restrictions… I’ll know in 2 hours if it tastes ok:)

    1. Support @ Alphafoodie says:

      Thank you for the feedback Sylvia, how did it taste? 🙂

      1. Samm T. says:

        I also used (grapeseed oil – 3/4c with 1/4c light olive oil). It gives it the faintest green tint but is very neutral flavored so all I get is the garlic – delicious!

        Also thank you – this is the first time I’ve made the vegan tour without it splitting, your tips were amazing!

      2. Support @ Alphafoodie says:

        Thank you comment, Samm! So glad to hear 🙂

      3. Desiree says:

        I used to work at a Lebanese restaurant a few years back and they had me in the kitchen helping prep in the morning. I made this every day and their tip for helping it thicken and not break was to refrigerate the oil used before hand. I still do this at home today when I get a craving for this delicious sauce!! Hope this helps someone having that problem.

      4. Support @ Alphafoodie says:

        Thanks for your tip, Desiree!

  7. Arthur Patricia says:

    I’d love to have info on what to serve this with? Sounds yummy

    1. Support @ Alphafoodie says:

      Hi Arthur,
      You can spread it on a falafel or chawarma wrap, or just on toast. You can use it as a dip for fries or veggies.
      You can mix it into soups or stews. Anything you’d enjoy eating with garlic. There are more serving suggestions in this blog post 🙂

  8. Linda says:

    I really want to make this with olive oil but worry that it will get too solid in the refrig. Will this be a problem?

    1. Support @ Alphafoodie says:

      Hi Linda,
      You don’t have to keep it in the fridge if you cover the labneh with olive oil. If you do, it will become a bit thicker but you shouldn’t let that turn you off.

  9. Mai says:

    5 stars
    I made it for the first time today and it worked beautifully! Thank you.

    1. Support @ Alphafoodie says:

      Thank you for your comment, Mai. So happy to hear this 🙂

    2. Zeina says:

      Loooove this recipe!! It worked wonderfully with an emersion blender and avocado oil!! I’m wondering if I can freeze it..

      1. Support @ Alphafoodie says:

        Hi Zeina,
        Glad you like this recipe 🙂
        Yes, you can freeze it for up to 6 months.