Lebanese Garlic Sauce (Toum)

A small bowl with homemade garlic sauce.

5 from 183 votes

Lebanese Garlic Sauce (Toum)

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 Time10

Total Time10

Course: Condiment, Side

Cuisine: Lebanese

Diet: Vegan, Vegetarian

Shelf life: 5-7 Days

Servings:

Author: Samira Kazan

Equipment

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.

US Customary - Metric

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!

Nutrition