Lebanese Garlic Sauce (Toum)

Name: Lebanese Garlic Sauce (Toum)
Prep time: 30 min
Total time: 30 min
Yield: 32 servings
Ingredients: 1 cup garlic cloves; 2 teaspoons kosher salt; 3 cups neutral oil; ½ cup lemon juice

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Prep Time
30 mins
Total Time
30 mins
Servings
32 servings
Calories
193 kcal
Course
Condiments
Cuisine
Mediterranean

Lebanese Garlic Sauce (Toum)

Xia Schmidt

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This Garlic Sauce (Toum) is a popular condiment in Lebanese restaurants served often with chicken; made with only 4 ingredients: garlic, oil, lemon and salt

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Ingredients

Servings

1 cup garlic cloves peeled
2 teaspoons kosher salt
3 cups neutral oil such as vegetable or canola
½ cup lemon juice

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Instructions

Slice the garlic cloves in half lengthwise and remove any green sprouts.
Transfer the sliced garlic cloves into a food processor and add the kosher salt to the garlic cloves. Process for a minute until the garlic becomes finely minced. Make sure to scrape down the sides of the food processor afterwards.
While the food processor is running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl. Continue adding another tablespoon or two until the garlic starts looking creamy.
Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the 1/2 cup of lemon juice until all the oil and lemon juice is incorporated. This will take about 15 minutes to complete.
Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. Makes about 4 cups.
The next day, replace the paper towel with an airtight lid and keep in the fridge for up to 3 months.

Equipments used:

Notes

Recipe: This recipe was adapted from Maureen Abood
Storage: Store the Lebanese Garlic Sauce in an airtight container in the fridge for up to 2 months. Over time, the flavor of the garlic will become more subtle but it will stay fresh and tasty.
Process Tip: One quick way to peel a lot of garlic is to place them in a large empty jar and shake it vigorously. It helps to release most of the cloves from the peel.
Substitutes: For best results, follow the recipe as is and do not substitute anything.
Equipment: I used the Cuisinart Elite Food Processor (affiliate link) to make the garlic sauce. It emulsifies as it breaks down the garlic and creates the light and airy texture. Best part it can be on for over 20 minutes without heating up and shutting off.

Nutrition Information

Show Details

Serving 2tbsp Calories 193kcal (10%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 21g (32%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g Monounsaturated Fat 13g Trans Fat 1g Sodium 146mg (6%) Potassium 21mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1IU (0%) Vitamin C 3mg (3%) Calcium 8mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 32servings

Amount Per Serving

Calories 193 kcal

% Daily Value*

Serving	2tbsp
Calories	193kcal	10%
Carbohydrates	2g	1%
Protein	1g	2%
Fat	21g	32%
Saturated Fat	2g	10%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	13g	65%
Trans Fat	1g	50%
Sodium	146mg	6%
Potassium	21mg	0%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	1IU	0%
Vitamin C	3mg	3%
Calcium	8mg	1%
Iron	1mg	6%