5 from 42 votes
Toum Lebanese Garlic Sauce
Toum is a thick, fluffy Lebanese garlic sauce made by slowly emulsifying raw garlic with oil, lemon juice, and water. The removal of the garlic germ prevents bitterness, and the gradual addition of oil ensures a stable, creamy texture. The final sauce is intensely garlicky, versatile for many dishes, and can mellow in flavor when refrigerated.
Prep Time
20 mins
Total Time
20 mins
Servings:
36
servings
Calories:
167 kcal
Course:
Side Dish
Cuisine:
Lebanese
Ingredients
- 1 cup garlic about 3 heads of garlic, cloves
- 1/3 cup water cold
- 1/4 cup lemon juice about 1 lemon
- 1 1/2 tsp kosher salt
- 3 cups vegetable oil see notes
Instructions
- Peel the garlic cloves and cut them in half lengthwise to remove the green sprout (germ).
- Add the garlic cloves to the bowl of a food processor with the cold water. Blend to mince the garlic. Stop the food processor and scrape the sides of the bowl using a spatula.
- Add half of the lemon juice (1/8 cup) and the salt to the garlic. Blend again.
- As the food processor is running, very slowly drizzle 1 cup of the oil into the bowl. This should take about 3 minutes. Stop and scrape down the bowl again.
- Add the rest of lemon juice and keep the food processor running. Drizzle the rest of the oil (2 cups) as slowly as possible. It will take about 6 minutes to pour the oil. Stop and scrape down the sides of the bowl a couple of times to make sure all is combined.
- The garlic sauce will be fluffy and thick. Taste and add more salt if needed.
Cup of Yum
Notes
- Use young garlic and remove the green sprout (germ) to avoid bitterness in the sauce.
- Choose neutral oils like vegetable or canola; avoid olive or grapeseed oils to keep flavor pure and color light.
- Store toum in an airtight container in the fridge for up to 2 months; do not freeze.
- Adding oil too quickly or lemon juice at the wrong time can cause sauce breakage; if broken, blend with cooked mashed potatoes to fix.
- Soaking peeled garlic cloves in cold water for 20 minutes before processing can mellow the flavor.
- Refrigerating toum for 1-2 days before serving softens the garlic intensity.
Nutrition Information
Serving
1tbsp
Calories
167kcal
(8%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Sodium
98mg
(4%)
Potassium
17mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Vitamin C
2mg
(2%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36 servings
Amount Per Serving
Calories 167
% Daily Value*
| Serving | 1tbsp | |
| Calories | 167kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 98mg | 4% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.