Lebanese Garlic Sauce (Toum)
User Reviews
5
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Prep Time
30 mins
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Total Time
30 mins
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Servings
32 servings
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Calories
193 kcal
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Course
Condiments
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Cuisine
Mediterranean
Lebanese Garlic Sauce (Toum)
Description
The Lebanese Garlic Sauce begins by slicing and cleaning garlic cloves to remove any bitterness from green sprouts. Garlic is minced finely in a food processor with kosher salt to break down the cloves and help draw out flavor. Small amounts of neutral oil are added gradually while processing, helping to emulsify and create a creamy texture.
Alternating additions of oil and lemon juice while running the processor builds the sauce’s light, stable emulsion over roughly 15 minutes. The result is a dense yet fluffy and creamy garlic paste with bright, tangy notes from lemon juice balanced by smooth richness of oil.
This sauce is great as a dipping condiment, spread, or accompaniment to grilled meats and vegetables, delivering pronounced garlic flavor without harshness. Storing the sauce in the refrigerator under a paper towel overnight softens the flavor. It can be kept refrigerated with a tight lid for up to 3 months, maintaining freshness while slowly mellowing.
Preparation tips include efficient garlic peeling by shaking cloves in a jar and use of a robust food processor to handle the long blending time without overheating.
I Made This!
1,227 people made thisSave this
6,209 people saved thisIngredients
- 1 cup garlic peeled, cloves
- 2 teaspoons kosher salt
- 3 cups neutral oil such as vegetable or canola
- ½ cup lemon juice
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.
Notes
- Store in an airtight container refrigerated up to 2-3 months; flavor becomes milder over time while remaining fresh.
- To peel garlic easily, shake cloves vigorously inside a jar to remove most skins quickly.
- Use a food processor capable of long continuous running without overheating to maintain proper emulsification.
- Follow recipe measurements precisely for best consistency; avoid substituting key ingredients.
- Allow sauce to rest refrigerated overnight covered to improve texture and flavor integration.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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