4.9 from 198 votes
Garlic Sauce (Toum)
Garlic Sauce (Toum) is a creamy, emulsified Lebanese condiment made from garlic, lemon juice, salt, and chilled oil. The technique requires slowly blending garlic with lemon juice and ice-cold water, then gradually drizzling in cold oil to achieve a stable, fluffy sauce. It develops a smooth texture and pungent, bright garlic flavor that complements grilled meats and vegetables.
Prep Time
5 mins
Total Time
5 mins
Servings:
40
servings
Calories:
196 kcal
Course:
Condiments
Cuisine:
Middle Eastern
Ingredients
- 4 cups sunflower oil You may need less oil - detailed instructions below. For Passover safflower oil may be used, or avocado oil or canola oil, chilled
- 1/2 cup garlic peeled, cloves
- 1/2 cup lemon juice divided
- 1/2 cup water divided, ice cold
- 1 3/4 teaspoons salt
Instructions
- Please Note: this recipe must be made exactly as written, and it relies on a balance of ingredients with very specific amounts and temperatures. Please do not alter the number of servings, or your sauce may not emulsify properly. Before you begin, place your oil in the freezer or refrigerator so that it is chilled, but still liquid. While the oil chills, remove the ends from your garlic cloves, split them in half and remove any green layers from inside. In a food processor, combine garlic cloves, salt, 1/4 cup of the lemon juice and 1/4 cup of the ice cold water.
- Process until smooth, then stop and scrape the sides of the food processor with a spatula.
- Turn the food processor back on and drizzle the chilled oil through the top as SLOWLY as possible, one cup at a time. If you don't have a steady hand I suggest putting the oil in a squeeze bottle and drizzling it in that way. After each cup of oil, add 1 tbsp each of the lemon juice and cold water.
- Scrape down the sides of the food processor as necessary. Be sure that your processor does not get too hot, as this can cause your sauce to separate.
- Only add oil until you've reached the texture you desire - you may only need 3 1/2 cups to achieve the proper texture. The final result should resemble a soft mayonnaise. This recipe makes about 5 cups of sauce, a serving is calculated as roughly 2 tablespoons. Store toum in an airtight container in the refrigerator. This recipe makes a pretty big batch, but it should keep for up to 4 weeks and it can be used on so many things. You'll be happy you have extra. Enjoy!
Cup of Yum
Notes
- Use a food processor to control the blending speed and ensure proper emulsification.
- Chill the oil in the refrigerator or freezer before using to help achieve the stable emulsion.
- Maintain ingredient ratios exactly as written to prevent the sauce from breaking.
- Serve fresh and store refrigerated; the sauce has roughly 196 calories per 2-tablespoon serving.
Nutrition Information
Serving
2tbsp
Calories
196kcal
(10%)
Carbohydrates
0.6g
(0%)
Protein
0.1g
(0%)
Fat
21.8g
(34%)
Saturated Fat
2.2g
(11%)
Sodium
102mg
(4%)
Potassium
11mg
(0%)
Fiber
0.1g
(0%)
Sugar
0.1g
(0%)
Vitamin C
1.7mg
(2%)
Calcium
30mg
(3%)
Nutrition Facts
Serving: 40 servings
Amount Per Serving
Calories 196
% Daily Value*
| Serving | 2tbsp | |
| Calories | 196kcal | 10% |
| Carbohydrates | 0.6g | 0% |
| Protein | 0.1g | 0% |
| Fat | 21.8g | 34% |
| Saturated Fat | 2.2g | 11% |
| Sodium | 102mg | 4% |
| Potassium | 11mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 30mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.