Lebanese Garlic Sauce (Toum)

5 from 7367 votes

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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Toum is a Lebanese garlic sauce that’s actually more like a spread because of its thickness. It’s super popular to spread it over Shish Tawook, grilled chicken, shawarma, rotisserie chicken and many other Middle Eastern dishes. It’s basically a slow and steady emulsion process of garlic and oil and it’s utterly heavenly!

Final product for how to make Lebanese garlic sauce - toum

I used to think the proper way to make toum involved mayonnaise or egg whites. To me, it sounded like such a high-calorie sauce to be making at home and I saved it for dining out only. But then I discovered Maureen Abood‘s recipe for Lebanese garlic sauce, and it uses 4 ingredients: garlic, oil, lemon juice and salt. I was sold! It’s flavor-packed, vegan and easy-to-make!

What is garlic sauce made of?

  1. Garlic: The most important part of the recipe is the garlic. Find the freshest garlic bulbs you can find. Test them for firmness to make sure that they have the best consistency and flavor. You will need 1 cup of peeled garlic. You can freeze the remaining garlic.
  2. Oil: You can use canola oil, vegetable oil, safflower oil, avocado oil, grapeseed oil or any other neutral oil you prefer. I do not recommend using olive oil because it will change the color of the garlic sauce and lend a stronger flavor than than the neutral oil. You want the garlic flavor to stand out more than the oil flavor. You’ll need 3-4 cups of oil.
  3. Lemon juice: The lemon plays a supporting role in the Lebanese garlic sauce, and helps to combine and emulsify so the oil doesn’t overpower the garlic. I use ½ a cup but you can decrease according to your taste preference. The lemon juice acts as a binder, so don’t leave it out.
  4. Salt: The salt helps to finely grate the garlic by adding traction to garlic’s natural wetness in the beginning of the processing. Plus, it helps to flavor the sauce.
Ingredients to make the recipe: garlic, oil, salt and lemon juice

RECIPE VIDEO TUTORIAL

How to make garlic sauce

Peel one cup of garlic cloves, which should be about 4 garlic bulbs. You can also buy pre-peeled garlic, but make sure it’s very fresh. I sometimes ask my local supermarket to peel it for me with their industrial machine, so I know it’s freshly peeled.

Peeling the garlic cloves and removing the green spouts

While our ancestors made garlic sauce by using a mortar and pestle and whisking patiently, that is a laborious process. I highly recommend using a food processor for the quickest way to make a light and airy texture. Place the peeled garlic and the kosher salt in the food processor and blend until it’s well minced, scraping down the sides as necessary.

Process shots to show how to make the sauce

In order to emulsify, just like making pesto, it’s important to run the oil very slowly in a thin stream and small batches at a time. When you first introduce the oil, start with only one tablespoon of oil. This gives the oil ample time to blend well into the salted garlic. You can’t really rush the process.

Make sure to scrape down the sides so that all the minced salted garlic gets well incorporated into the oil. After scraping down the sides, you can slowly add another tablespoon of oil. This initial introduction of the oil to the garlic is the most important step of making homemade toum.

You want it to look creamy and emulsified, like the image on the left, before you can speed up the process. Once it becomes airy and fluffy, it’s your cue to continue making the garlic sauce by alternating between pouring in the oil and pouring in the lemon juice. After about 15 minutes, it will look like the image on the right.

Process shots to show how to make the sauce in the process shots

To let the garlic set, I cover it with a paper towel and store in the fridge, and let the flavors set in overnight before enjoying it. The paper towel allows some of the moisture to wick away while setting in the flavors. You can remove the paper towel after 24 hours and just cover it with a tight-fitting lid.

The end result is a light, airy, totally garlickly and beautifully creamy Lebanese garlic sauce. Its smooth texture and aromatic taste makes it so addictive to enjoy in so many ways!

Tips for making homemade garlic sauce

  1. Remove the green sprout from inside the garlic. This step is not necessary, but by doing so, it ensures that you remove the oldest part of the garlic to be left with the freshest whitest part of the garlic. The result in a less bitter sauce, so it’s worth the step if you have time.
  2. Soak the garlic in ice water for a few minutes for a less potent taste. Some readers have mentioned that the taste of the garlic was really strong. One way to reduce that potency is by soaking the garlic with ice water. Make sure to dry them thoroughly though afterwards if you do this.
  3. Make sure to alternate the lemon juice with the oil. I’ve had the garlic sauce fail on me a couple times when I tried leaving the lemon juice until the end, but the oil becomes too heavy to support the garlic that way. The lemon juice helps keep the consistency light, so I suggest alternating it as soon as the mixture is initially emulsified.
  4. Don’t use a blender. It’s really difficult to get the mixture to emulsify in a standard blender or immersion blender. A blender also doesn’t allow the ease of slowly drizzling in the oil while the motor is running over a large surface area. I do not recommend a blender.
Showing the consistency of the finished product

What to eat with garlic sauce

The possibilities of how to serve toum are endless. I mostly enjoy it with grilled meat and chicken. But it works really well with grilled fish, in sandwiches, in pasta. It also works as a dip with pita bread and crackers. Or you can use it as a base for a garlickly salad dressing. Here are some great recipes that work with the garlic sauce.

Frequently asked questions

How long does toum last?

If you keep it in an airtight container, this garlic sauce will last 3-4 months in the fridge! After that time, the strength of the garlic will start to fade.

What type of oil is best to use?

You want to use a neutral oil like canola, vegetable, grapeseed or safflower oil. Olive oil will make it more dense and the color won’t be as bright and white.

What if the mixture breaks and becomes liquidy?

It has happened to me a couple of times when I left the lemon juice at the end or when I added the oil too quickly. So it’s important to alternate the oil and lemon juice and don’t rush the process. If the mixture didn’t get fluffy and looks more liquid, it’s possibly that it didn’t emulsify.
I would recommend adding 1-2 boiled potatoes to the food processor and allowing the potato to help emulsify it. In that case though, be sure to only store the garlic sauce no more than 7-10 days.

How do I make the taste of the garlic more mellow?

Before making the garlic sauce, you can soak the garlic for 30 minutes in ice water. After making the garlic sauce, you can whisk in some lemon juice to mellow down the flavor. I find it mellows down with time though.

Lebanese Garlic Sauce with spoon inside

More Lebanese Recipes

If you’ve tried this healthy-ish feel good Lebanese Garlic Sauce recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

This Garlic Sauce Recipe was originally published on July 11, 2018. I’m updating the post to include step-by-step photos and a video tutorial. Here’s the original photo!

Lebanese Garlic Sauce served with tawook

Lebanese Garlic Sauce (Toum)

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
5 from 7367 votes
Servings 32 servings
Course Condiments
Calories 193
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes

Video

Ingredients
  

  • 1 cup garlic cloves peeled
  • 2 teaspoons Kosher salt
  • 3 cups neutral oil such as safflower
  • 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 ½ 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

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

Serving: 2tbsp, Calories: 193kcal, Carbohydrates: 2g, Protein: 1g, Fat: 21g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Trans Fat: 1g, Sodium: 146mg, Potassium: 21mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 3mg, Calcium: 8mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Course: Condiments

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Recipe Rating




Comments

  1. Hello,
    Would you please tell me what speed I should be using on my food processor? I am not sure if I should be doing this on low, medium or high. I followed the directions (took exactly 15 minutes) and it didn’t produce that beautiful fluffy texture. It’s delicious but runny.

    Thanks.

  2. Great recipe. I started making toum a few years ago with a recipe that included a potato but found it quite cumbersome, time consuming, and sometimes it worked, a few times even with a potato it didn’t.

    This one worked well and turned out amazing. I didn’t bother with slicing garlic, just cut off the dry ends

  3. I have made this recipe at least 6 times in the last year and it’s so good! Tonight, I too had the issue with emulsification. Clueless as to why, other than the garlic at our local grocery stores this time of year isn’t super fresh. The heads aren’t tightly packed and super easy to peel. Way too easy, in fact. Only a few green sprouts to remove.
    I was so confused with the end result. Even kept the food processor going an extra 5 minutes while hoping. It still tastes amazing and I shoved it in the fridge hoping it would set up a bit. We are going to roll with soupy sauce tonight and try the boiled potato trick tomorrow.
    If you make this, and follow the instructions and dont end up with an amazing cloud like Toum, please try again. It’s been perfection the previous 5 times

  4. I am Ukrainian. We LOVE garlic. I stumbled upon this condiment (?) and I don’t know how I went 50 years without this in my life. This is garlic at its finest. Removing the germ is crucial. I used sunflower oil and had no problems having the texture come out correctly. Between juicing the lemons, peeling the garlic, de-germing, and processing, I spent about 1 hour. Totally worth every second.

  5. I’m surprised anyone had trouble with this. It did the recipe in the middle of cooking dinner because I just wanted some toum with my kebabs. I’m not a pro cook by any means, but this is a very, very simple recipe lol.

    Anyway, rant aside.

    It worked great. I just had to apologize to my wife because of my extreme garlic breath lol.

  6. I love this stuff. But it sounds a bit troublesome to make correctly. Luckily I live in an area where there are a lot of good mid-Eastern restaurants, so I’d rather just buy it. One, in particular, serves it with those fast pillowy pitas straight out of the oven. Great with crudities, too.

  7. I made this today and I am in love!!! I can use this on so many things! I used it as my salad dressing today! Probably never buying store bought dressing again! I will out this on steak, shrimp and chicken. Thanks for sharing!

  8. Hi, I made this today and it never became solid and fluffy. It was like a thick soup. What happened? Not enough garlic? Too much oil? I followed to a T. Picking out those green stems out of all that garlic too close to an hour! Wow! Any easier day to get those little boogers out of there? A little discouraged, but still hopeful. Any pointers are appreciated 😁

    1. Hi there, so sorry you had trouble with this! Only advice on the green garlic stems is trying to find super fresh garlic. The longer it sits, to more shoots form. As for the texture, it’s important to alternate the oil and lemon juice and don’t rush the process. If the mixture didn’t get fluffy and looks more liquid, it’s possibly that it didn’t emulsify. I would recommend adding 1-2 boiled potatoes to the food processor and allowing the potato to help emulsify it. In that case though, be sure to only store the garlic sauce no more than 7-10 days.

    2. This happened to me too. Seems like this is a common problem with toum! I read somewhere else to add one boiled potato to the food processor if the garlic oil mixture doesn’t every become fluffy. That did the trick! Something about the starch from the potato made the yummiest, thick, fluffy garlic sauce ever. Highly recommend.

  9. Quick, easy and delicious. I added it to spaghetti sauce, but I had to guess how much. Have you worked out how many tablespoons per clove?

  10. I made this using a mini food processor and it worked perfectly. I used olive oil directly from Palestine which gave it a green tint but the taste is divine. Super fluffy and very garlicky.

  11. Hello
    I was trying to make this but i think i made something wrong .. it didn’t become creamy at all.. can U pls advice why?
    Thanks. Waiting for your answer.
    Oc

    1. It has happened to me a couple of times when I left the lemon juice at the end or when I added the oil too quickly. So it’s important to alternate the oil and lemon juice and don’t rush the process. If the mixture didn’t get fluffy and looks more liquid, it’s possibly that it didn’t emulsify.
      I would recommend adding 1-2 boiled potatoes to the food processor and allowing the potato to help emulsify it. In that case though, be sure to only store the garlic sauce no more than 7-10 days.

  12. I’m totally looking for this recipe as I was tasting a very good Shawarma I had yesterday! It was sooo good like I’m really in the middle east! Thanks for sharing the recipe! Will try it soon & keepa stock in my fridge hehehe. Question though, have you tried using lime instead of lemon? Does it work?

  13. Thank you for such a detailed recipe. I made just half the recipe because I only wanted to use my small food processor and I thought a little would go a long way. I followed your instructions to the best of my ability and patience and it turned out perfectly!

  14. I’ve made this successfully in a Vitamix. Take your time at the beginning for the first two cups, by the third cup of oil I just dumped it in along with the rest of the lemon juice and it turned out beautifully.

    1. It should be ok if you have a smaller food processor. If you only have a large one it might not be enough ingredients to keep the mixture moving.

  15. I was truly obsessed with the garlic sauce I had in the Middle East. I made it a few times and it was very sharp. Seeing your video I made it with less garlic and was slow in doing the steps. It turned out wonderfully white and fluffy and yummy. It was a little sharp though unlike the ones I have had before. But I will try again this weekend. It’s addictive. I eat with everything – including with my burger or even tandoori chicken from an Indian restaurant.

  16. Oh, so incredibly delicious!! It came out really thick, and I read elsewhere to add A little.cold water until it was the consistency I wanted. My husband and kids heartily approved of it along with the Chicken Schwarma and Flaybread!

  17. I tried the reciepe for the first time and the emulasion broke 🙁 I used a cup of garlic, which was about 2.5 bulbs, should I have used more garlic? Could that be the reason?

    1. It’s usually about adding the oil painfully slow. I would recommend adding 1-2 boiled potatoes to the food processor and allowing the potato to help emulsify it. In that case though, be sure to only store the garlic sauce no more than 7-10 days.

  18. Obsessed!!! I just made this for the 3rd time – we fly through it & use it on EVERYTHING. I’m not sure why I haven’t discovered it before now. I have shared with so many people (both the recipe & the finished product). Thank you so much for the recipe!

  19. best ever ! and easy….we’ve been buying garlic sauce from various restaurants and stores in the Brighton , South Lyon area …this is better !

  20. The first time I made this it turned out pure perfection. Everyone devoured it and dreamed about it later!
    The second time, I rushed it and the emulsion broke. I saw the tip to add the boiled potato but I didn’t have any. But for some strange reason, i did have a box of instant garlic flavored potatoes. I decided to give it whirl. I considered just using the dry flakes for thickening but instead prepared the potatoes according to the package instructions then added what looked like one potato to the blender. I had to add another big scoop before it finally thickened. Then it turned into the smoothest and creamiest sauce ever. I think it still tastes great with veggies but also will make a magical base for a hearty fall soup!

  21. So fabulous! The local Lebanese restaurant makes it the same way and I can’t live without it. It’s the most flavorful base on pita pizzas & sandwiches. And, yes, it does actually last for moths – just like a mayonaise. My family begs for some each time I make it. I start out adding the oil very slowly, as directed, but once it’s emulsified it goes a little faster. Pay close attention and you will see the magic happen! I dcon’t think it’s ever taken 20 min. but time passes quickly when you’re absorbed in creating art!I Thank you, Yumna!

  22. Amazing!! I halved the recipe and made it in my nutribullet because I don’t have large/strong food processor. It turned out so well! I’m glad it keeps for so long and I no longer have to buy garlic sauce! Thank you!

  23. Here’s some tips – I used frozen garlic I had in freezer (been there a long while… definitely were not fresh)
    Peeled them in water which slightly softened the cloves
    This definitely contributed to emulsifying when I added salt and did exactly what’s on here.
    Also I used those bottles you buy to add your own sauce into which has a tip which really made it easy to really allow oil to come down really slow at start like instructions say here.
    Result – it was by far the absolute best garlic we have ever ever had! Totally out of this world! Stick to the instructions here but take these tips I used on board !

  24. Hi, thank you so much for your recipes. I tried the garlic sauce today and it turned out so liquidy. I don’t know what I did wrong. I did exactly according to your recipe first the garlic and the salt mix together and then I added the oil little by little and then alternate between lemon juice and oil as it turned out very liquid. What went wrong

    1. It sounds like it didn’t emulsify for long enough, how long did you blend it in the food processor? It takes about 20 minutes.

        1. So sorry the texture didn’t work out for you. The key here in addition to blending for at least 20 minutes is to add the oil painfully slow. If you add in too much at one time, you will break the emulsion. Once that happens you can save it by adding in a boiled potato. Mix it together to emulsify, it should thicken it back up.

      1. I make this and sell with my business. At first I had many issues I was using a 13 cup food processor In it I was making 1 batch with the above recipe. I switched to a double recipe and have never had a problem since. The issue is if you do one batch in a large processor, there isnt enough garlic on the blades to emulsify or fluff up. Try a double batch or use a smaller food processor

  25. Wonderful recipe. Unfortunately, with my food processor, once I’ve added about 2.5 cups of oil, the mixture no longer “churns” so additional oil tends not be incorporated very well. Therefore, I just have a stronger flavoured toum, which I personally enjoy.
    Tip: I find putting my oil in the freezer to chill it helps with emulsification, and avoids any breakdown that might occur if the mixture gets too warm.

    1. You can use canola oil, vegetable oil, safflower oil, avocado oil, grapeseed oil or any other neutral oil you prefer. I do not recommend using olive oil because it will change the color of the garlic sauce and lend a stronger flavor than than the neutral oil. You want the garlic flavor to stand out more than the oil flavor.

  26. How do you keep toum from being too spicy? The last time I made it, it turned out great, but had spiciness from the raw garlic, similar to horseradish. One recipe I saw suggested soaking the garlic beforehand, but I’m not sure I soaked it long enough. I love toum and want to try making it again but am hesitant to have a whole batch nearly inedible again.

    1. If you cut each bulb of garlic in half and remove the sprout in the middle it should take out the spice of the raw garlic. It’s a little intensive but so worth it!

  27. I have been using your recipe for a while now, and it is always enjoyed! I have broke emulsion in the past, and it is so frustrating…so it is KEY that you add the oil VERY slowly! Today I came up with a hack that works perfectly to ensure you never break your toum again…I filled an oil spray bottle and did it one squirt at a time, letting it drip down the feed tube of the processor bowl. It was so much easier to control the amount of oil and my hand/arm didn’t tire!

  28. I had super fresh garlic and organic lemons. I appreciated the video and followed the instructions exactly. It’s perfect!!
    Thank you so much.

  29. This recipe was a lot of fun to make, especially for me being an American, married to a Syrian. My in-laws could hardly believe how good both the shish taouk and the toum that I prepared were, and I surprised myself with how well it came out. I am not a natural cook, but carefully following the recipe, and taking the time with the toum to slowly put the grapeseed oil in, and using the freshest garlic really made it came out amazing – as good as any Lebanese/Syrian restaurant we’ve been to in the Middle East – thank you so much Yumna for this wonderful recipe – it made the party!

    1. Thank you so much for making it! I am so happy to hear that it turned out and was a hit with everyone. Next you’ll have to try your hand at dessert too a simple Sfouf!

  30. Delicious! Sprinkled a bit of ice water in now and then (less than 2T total) and it turned out great. My teenagers enjoyed it on leftover garlic bread so no vampires for us!

  31. I just made this and I think I found the next COVID vaccine. ahaha!! Seriously, my garlic burns! I am sure bugs, flu, COVID won’t resist this toum.

    1. Oh no! Did you remove the sprout in the center of your garlic cloves? It’s a pain but it will take away that spicy burn.

      1. Yes I removed the green sprout when there was one. My garlic comes from a farmer and it’s just particularly intense! I can’t wait to try it with my steak bites and broccoli. It will be awesome.

  32. Everything was going along wonderfully but, the sauce was just a little thick so, I added a bit more oil and now it’s watery.

    Is there anything I can do to save it, at this point?

    1. You can add in a boiled potato and mix it together to emulsify, it should thicken it back up. The key here is adding the oil painfully slow.

  33. I’ve made this recipe at least about 15 times now and it comes out very well every time, great add for shawarma, kebabs and grill items, healthy also. Thanks for sharing this recipe, takes me back!

  34. Loved the recipe! I did only half a recipe as I only had my mini old 3.5 cup Kitchenaid food processor. I just wanted to comment for those having issues with it not emulsifying. I had no issues BUT I paid attention to the temperature of my processor. When it started to get warm I grabbed my processor and oil and tossed it all in the refrigerator for 10 minutes. Also as it got too full, I scooped some out and when it was all done, I gently stirred it together! Will make agin, it turned out delicious!

  35. Excellent recipe. Fresh garlic and Canola oil made it amazing. The key is to go slow on adding the oil and weave in the lemon juice. Using a food processor with a drizzle cup makes it really easy. The only modification I’d make is a little less lemon juice. 10/10

  36. The only reason I gave this 2 stars is because it is easy to make. With that being said it is horrible. The flavor is too sharp. If you dare to make this, I would add about twice as much lemon juice, otherwise the flavor is too powerful. I will not be making this again.

    1. Did you remove the sprout in the center of the garlic cloves? If you don’t then you will end up with something that is overly spicy and sharp, like you’re describing.

  37. This looks amazing! What size processor would work best for this recipe? The affiliate link has both a 4 cup and 12 cup option so I just want to be sure

    1. Hi Mel, I don’t think so. You really need this to emulsify and I don’t think a mixer would do the job. You can use a high speed blender instead of a food processor.

      1. Wasted all my garlic. Did 2 different recipes. Split both times. Didn’t emulsify. I know how to do these things. Maybe the sunflower oil. Rats.

  38. Question: Rather than refrigerate overnight, can I pop it in the freezer so that it’s ready to eat sooner?

    1. You don’t have to refrigerate it before you eat it. It does help it set, but is not required. I wouldn’t recommend freezing it may get too hard.

  39. I followed the recipe and it turned out amazing. I used fresh garlic from our garden and grape seed oil. It is so garlicky and delicious.

  40. Hi!
    I previously posted a review that I could not emulsify using my kitchenaid food processor. I bought a hamilton beach immersion blender, and lo and behold, success! It emulsified beautifully! I first minced the garlic using the processor that came with it, then used the immersion blender to emulsify it. I used only 1/2 of the recipe and added 2 tsp of sugar to temper the strong garlic taste. thanks again for this wonderful recipe!

    1. I’m curious if you did the mayo immersion blender method? It’s done by dumping all of the ingredients into a wide mouth mason jar, sticking the immersion blender in and setting all the way to the bottom of the jar, pulsing a few times and then blending away as you slowing bring the stick blender up to the top. With mayo it emulsifies as the stick blender gets pulled up. I’ve been curious if this method will work with this recipe.

      1. That’s a great thought but I think in mayo the egg yolks really help to emulsify it. I’ve found the food processor and a very small drip of oil are the best method for this recipe.

  41. Holy moly my life is forever changed and my husband will likely never kiss me again! This recipe produces exactly what I remember from eating Lebanese food at least once a week for years when I lived in CA. I moved to Texas 7 years ago to a small town with one stoplight, so needless to say I don’t have access to a variety of foods. Recently I went to Trader Joe’s (which is an hour and a half away) and they had some of this so I bought it. Tasted like I remembered and that started me on needing to have some in my fridge always. Enter your recipe. I just made it and it is SPOT ON identical what you get at every Lebanese restaurant. My middle name has now defaulted to Garlic and you are now my new best friend. Thank you for sharing!

  42. The video helps! There is a trick to emulsifying the garlic and you learn that trick in this video! Also, removing the bitter green center was news to me, AND that this keeps for 3-4 months refrigerated!
    I go to Mideastern festivals just for my garlic sauce and wonderful sandwiches – Gyros, Kibbee and more slathered in garlic sauce

  43. Fantastic recipe for Toum! It turned out perfect thanks to your detailed instructions. I followed the directions to a tee and had no issues forming an emulsion. If comments are monitored: What is the purpose of covering with a paper towel overnight? Just wondering. Thank you!

  44. I am so excited to try this recipe; this is one of my favorite things to eat. Have you tried making it with vegetable oil? I just realized that I forgot the oil, and all I have at home is vegetable oil, and olive oil (which would not be good)

  45. Delicious garlic dip! An excellent pair with pita chips, pita/naan bread, veggies, seafood, chicken, and nacho chips. I highly recommend! It’s definitely worth a try for sure!

  46. I’d like to try this recipe however I have a small food processor, could I halve this recipe ?

    1. Sure, you can halve it! The blending time won’t change though, so just make sure you emulsify for the 20 minutes.

  47. Just so love your blog/pages… The recipies are not ponsy they are true and real… I find and have found Middle Eastern/Med food is for me that is the true diet of humans maybe that might sound extreme to some but if you look at there ingredients nothing has changed from when man put metal to fire!..
    So many have lost there way of food and methods of food.
    People dont read ingredients on the pack or look up a fruit or vegetable of origin for that , its what end you open the packet and how to re-seal…
    Please dont stop love your site.. 🙏😘
    Thankyou Yumna

  48. Thanks for sharing this wonderful recipe. Everything went perfectly on my first try. I used good quality extra virgin olive oil and used a vitamix without any problem. It’s delicious and my family can’t get enough of it.

  49. Followed recipe to the T
    I don’t have a food processor, used my vita mix
    I have steaming hot soup

    Can this be salvaged or do I need to buy a food processor instead
    I had some on the weekend it was thick creamy, wonderful!

    1. It sounds like your Vitamix got too hot, a food processor may be better here. You can use it as seasoning in dishes, not sure how it will set up after refrigerating.

    2. Another site recommended adding a little egg white. I tried it when I had a broken Toum and it literally fixed it (well, changed it but in a wonderful way) in seconds! Probably too late to help on this batch but noting anyway!

  50. Tried making this for the first time for a big dinner we had. Everyone loved it! Turned out perfect. Made it again tonight for a dinner tomorrow and again amazing consistency. 👌🏼👌🏼. It’s in the fridge now and will seal it tomorrow:) Thank you!

  51. This is by far the best garlic sauce ever! Fresh garlic is imperative! I usually make 2 cups at a time bc my 4 cup food processor isn’t big enough to make that much, I couldn’t fit all the oil but still turned out great! Technique is key!

  52. Got it on my second try! My food processor was too big to make the garlic into a paste, so I tried it again with an immersion blender instead and it worked great! Delicious!

  53. just did the recipe without looking the ingredients part closely. so as a conclusion i just had over salted lemon juice with garlic mush. its more like liquidish and lemonish sour. im gonna try to save with some yoghurt now.

    so guys be careful before trying.

    1. So sorry it didn’t work out for you. This is a recipe that needs to be followed and read closely for the best outcome.

  54. I followed your instructions but it did not work out. Looks more like oil than anything. Not white. I will try it one more time. I blended in my food processor for 20 minutes. I end up throwing it out. Will try another day.
    That’s a lot of oil?

    1. Oh no! I am sorry to hear that. You have to add the oil painful slow, tablespoon by tablespoon almost. Did you use enough garlic?

      1. I made it for the second time and it came out perfect. I did everything exactly the same as the first but I have no idea what happened the first time. I’m thinking I changed oils the second time. I used avocado oil for the first one and used canola for the second. It looks like white whipping cream it’s in the fridge covered with the paper towel I’ll seal it tomorrow Thank you again for your help.

      2. Excellent. Turned out perfect. Thank you. Your instructions and video were very well detailed and explained. I think I forgot to rate my last comment. 5 stars all the way. Thanks.

    2. I definitely used 1 cup of garlic and a bit more. I will add the oil in slow motion next time. I thought I did it slowly. I watched your video and read Maureen’s A. instructions. I like both of your recipes since they are more like my mother’s. I will try it once more tonight. Thank you for your suggestions.

  55. It took me 3 tries but I finally got it YAY! Ended up buying a food processor because my hand blender wasn’t working well enough to fluff it out, and the food processor ended up making a huge difference.

    1. So glad it worked out for you! It is for sure a recipe that takes some trial and error to get right.

  56. Thank you for sharing this great recipe! I just wanted to ask, after how much oil should I add lemon juice? Is it after 1 cup of oil I add 1 tablespoon of lemon juice? Or do I add all the lemon juice in the end? Also, do I need to add lemon juice in the beginning after the few drops of oil?
    Would it matter if I use 2 cups of oil instead of 3? Sorry for asking too many questions! Just want to get this one right! 🙂
    Thank you in advance Yumna!

    1. Hi Charbel, right above the comment section is a recipe card that will walk you through how to make the toum step by step. Hope you enjoy!

  57. Hi Yumna,
    Great recipe, just couple of questions. My product is not coming too fluffy, it is more like mayo consistency. It has very strong garlic taste and I am not sure how to make it milder without compromising consistency. Do you have any suggestions what I might change?
    Also, have you ever tried pasteurizing Toum?

    1. Hi Adam, you may not be emulsifying it long enough and make sure you are adding the oil in very, very slowly, it truly takes 20+ minutes sometimes to get the right texture. Did you halve your garlic and take out the sprout? The sprout is what usually causes the strong garlic flavor. No, I have not tried pasteurizing it. If you do let me know how it works!

  58. I tried another recipe the 2nd time and it was not half as good as this one! I will only use this recipe going forward. If you follow the instructions and add the oil (I used Avocado Oil) VERY slowly at first, it will emulsify. It takes some time but is totally worth it! Thank you for the perfect recipe.

  59. Made this in a Cuisinart blender. I should have used the
    Food processor because it took triple the amount of time to make a double batch. I think I used a tab bit too much salt. I could not wait till supper to have some so a made a quick lunch. YUMMY

    1. Yeah, the blender does take some additional time in comparison to the food processor, but it sounds like it turned out well in the end!

  60. I think the complaints about this recipe is that people aren’t cutting the garlic cloves in half before filling the cup. I used 3-4 bulbs depending on the size. I made this recipe twice. The first time I used 2 cups of oil and the next I used the recommended 3 cups. I prefer the 2 cups of oil. The sauce was a little less oily. The 3 cups of oil was more of a mayo texture. I used a little less than a 1/2 cup of lemon juice. I tasted the sauce after adding each portion of lemon juice. I used my Ninja blender on the purée setting and blended for 15 minutes. I followed the directions for making this and had no issues. This sauce is Amazing no matter if you use 2 or 3 cups of oil. My family loved it. Hope this info helps those who had issues with the recipe.

  61. Hello, I absolutely love this recipe. It’s really simple and I love love love garlic (no vampires around me :-)….I’ve used this garlic sauce on almost everything that I eat. I’ve made it 4 times this year already. My favorite way to use this is on toast with a Fried Egg on top…Yummy!! Thank You for sharing this recipe!!

  62. I first made this recipe about 2 months ago, following the recipe exactly (using grape seed oil). It was a real test of my patience adding the oil so slowly, and dealing with the sound of the food processor noise for so long. But I managed, and it paid off big time! It was certainly a very powerful garlic flavor, but in a really addictive way. My house full of garlic-lovers polished this off within a few weeks. In that time, the flavor did mellow a bit, making it less “spicy”. But it was still packed with flavor.
    I’ve made it 2 more times since then. The last time I made it, I used a mixture of raw and roasted garlic. It took more time to emulsify with the roasted garlic. But the flavor was out of this world! It may be a good option for those that really don’t like the taste of raw garlic, or the spiciness that comes with it.
    The key really is patience, patience, patience! I added the oil by tablespoon, and the lemon by teaspoon to keep me from adding them too fast. That trick may work for anybody else who, like me, has that desire for instant results.
    This recipe is an A+ for sure. It’s a great dip, spread, marinade, sauce, etc.

  63. Hi! Thank you for this wonderful recipe. I had the first taste of this amazing food when a friend brought it from lebanon. The first time i made it, i was successful, my nephews loved it. The 2nd and 3rd time, fails. So I’m now in a bind, what am I doing wrong now. The only difference tthis time was the food processor, i used the kitchen aid food processor. I dont remember the brand of the first processor, but it was a smaller one. Thanks

    1. I’ve never used frozen garlic for this recipe, but I do not think it would turn out the same. Olive oil tends to turn it green and change the taste. I don’t recommend it.

  64. No where in the instructions do you use 3 CUPS of oil… very deceptive. 3 cups of oil and one cup of garlic clothes gone to waste.

    1. It does state to continue pouring the oil into the food processor. “Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil

  65. Hi! Just tried the recipe and while the texture is amazing, the garlic is really strong. Any tips?

    Also, I’ve tried in a restaurant and it was more airy. Any idea what can I do to have the same texture?

    1. Hi John, did you take the green sprout out of the middle of the garlic? That can cause the toum to be spicy and overpowering. Did you emulsify it for 20ish minutes?

      1. I was very careful removing all green and white sprouts in the middle of the garlic. And emulsified it 20’ish minutes. Got any suggestions? A little more oil and lemon?
        Than so much! Chef Tina

  66. Hi,
    Thanks for the great recipe. Made it twice and it turned out great both times but 2nd time around after 2 days the the sauce lost it’s emulsification and turned runny. Any reason why? And can I fix it?

    1. Hi Erum, it sounds like it may not have emulsified for long enough the second time around. It’s essential to run the oil very slowly in a thin stream and in small batches at a time. When you first introduce the oil, start with only one tablespoon of oil. This gives the oil ample time to blend well into the salted garlic. You can’t really rush the process. It has happened to me a couple of times when I left the lemon juice at the end or when I added the oil too quickly. I would recommend adding 1-2 boiled potatoes to the food processor and allowing the potato to help re-emulsify it. In that case, though, be sure to only store the garlic sauce for no more than 7-10 days.

  67. This is exactly the recipe I have been searching for! We lived in LA and were obsessed with the garlic sauce from a popular restaurant. Then we moved to Canada, and I have tried for years to replicate that “crack sauce”. Here it is! So amazing! Thank you for sharing the secret!

  68. Absolutely delicious recipe! Thank you!

    I would definitely steer clear of those oils that may cause inflammation in the body. The only one on the list that stands out as being “CLEAN“, is Avocado Oil which I used for this recipe. Yes more expensive, however, it has saved me from arthritic pain and gut health issues.

    I had suffered from inflammation, which was in part due to canola oil and vegetable oil. Now use only avocado, coconut, and olive oil. What a difference that switch has made!

    Again, thank you so much for this beautiful recipe, which I have always wondered about. Using some in my tunafish spread today! Yum!

  69. This is my 3rd time trying this recipe. It finally turned out with the right consistency. I’m just curious why covered it with a paper towel? Btw it’s too delicious

    1. So glad it turned out well! Third time is the charm!! Storing it in the fridge with a paper towel helps to remove any excess moisture.

    1. If the mixture didn’t get fluffy and looks more liquid, it’s possibly that it didn’t emulsify. It has happened to me a couple of times when I left the lemon juice at the end or when I added the oil too quickly. So it’s important to alternate the oil and lemon juice and don’t rush the process.

      I would recommend adding 1-2 boiled potatoes to the food processor and allowing the potato to help emulsify it. In that case though, be sure to only store the garlic sauce no more than 7-10 days.

      1. Hi Yumna, thank you for your message!

        I decided to use an egg white and this was successful to get the runny separated liquid to emulsify! Phewf!

        How long can I store the garlic sauce made with the egg white?

  70. Mine seems thick, thicker than mayo. Is it possible I overmixed it? The whole process took 20 minutes of mixing on high.

  71. Currently making it but I’m about 7 mins in to the blending process and it’s looking very creamy and sounds watery as it blends… any suggestions?

    1. Love this garlic sauce. I’ve made it twice with grapeseed oil and it was perfection. Used avocado oil this time, and it wasn’t as good. The colour is off, which is not a big deal, but it altered the taste slightly. Still good but will go back to the grapeseed oil. Thanks for this recipe!

      1. Hi Stacy! The toum will change in color and taste depending on the oil used. For example, olive oil turns it green and does alter the flavor. Grapeseed, canola, and safflower oil does work best in this recipe. So glad you like it!

        1. Hi Yumna,

          Thanks for your reply. You have avocado oil listed as on of the oils we could use, so I went with that. I saw your advice against the olive oil, I wish I had known about the avocado oil. 🙁

  72. I’m second generation Lebanese and have been making this for a long time. My grandparents recipe takes too long to make so I was happy to see this one. Now I make it all the time for my family and friends and they just flip over it so thank you From one Lebanese to another!

  73. Blah!! How exactly can you tell how fresh your garlic is when you purchase it? I just bought it this morning and it was firm, not wrinkly or shriveled. This was too bitter to eat! One star is likely my fault (or the garlic’s fault!)

    1. Oh no! I am so sorry to hear that it didn’t turn out well for you. Did you cut open the garlic cloves and remove any green sprouts from the inside? That is what tends to make it spicy and bitter.

  74. I made your recipe today and it tastes exactly like the garlic paste at my favorite Lebonese restaurant. Thank you so much for this yummy recipe!

  75. Yumna! Thank you for this recipe. I’ve made this 3 times in the last 2 years. It’s perfect every single time. I came on here to see if I absolutely have to store it over night before enjoying. I’m glad I read that I don’t! Yay! We love this with Costcos chicken coconut curry. So good!

    1. Oh no! Sorry to hear that. Yes, you can salvage it by adding a boiled potato to the mixture in the food processor or trying to re-emulsify it by adding a little bit of the mixture at a time to the food processor until it looks thick enough and then drizzling the remaining oil that separated. And if it is still giving you trouble, you can actually still use it for cooking for months. Don’t toss it out.

      1. I’ve actually used the separated sauce by whisking and then for coating chicken in and then in bread crumbs and have either baked the chicken or fried them in a pan with a little oil. Very good. You may chop the chicken up and throw onto a salad, or use for a Rice Bowl.

  76. This recipe is really great! I’m having an issue with the sauce being too spicy because of the garlic. Is there something I’m doing wrong? Also, do you prefer using vegetable oil or canola oil?

    1. Did you remove the sprout from the garlic? That will make it more spicy and bitter usually. Otherwise, you can soak the garlic in ice water for an hour, drain it and then use it in the recipe. That usually mellows it out some. I use both, it just depends on what I’ve got more of at the time. Either work well!

  77. Delicious outcome, my family went nuts over this, the perfect Toum white garlic sauce for anything you want to put a garlic sauce on. The directions were so clear and easy to follow. Thank you Yumna for this outstanding recipe, my search is over,

  78. The recipe tasted great! The only issue I ran into was the sauce was kind of gritty. I used the food processor attachment on my Ninja Blender, and I have had a similar issue in the past.

    Are there any other food processors you can recommend other than the one you have linked? The one you posted is a little out of my student budget! With any luck, it will be a lot smoother consistency next time! Thank you!

    1. Aw, man – yeah, if you’re getting grit, it is most likely just not processing well enough in the ninja. My choice for a more budget-friendly option is this KitchenAid food processor. When you’re shopping around, make sure it’s one that can be used to make smooth pastes. For example, when I was looking for you, I found this Cuisinart, but then it says in the about this item section that it’s “not recommend to grind beans with this as it chops.” so you wouldn’t want to use it for hummus or this toum recipe. Once you get one, don’t forget to come back and let me know how the toum turns out!

    1. Thank you, David! You can freeze it. I haven’t had an issue with it separating, but it could happen. If you freeze it and find that it breaks, a quick spin in the food processor will fix that.

  79. This toum is so good! Make sure to take your time when adding the oil and lemon juice. It took me around 12 minutes to fully incorporate the oil and lemon and it turned out so fluffy and creamy!

    1. I do not recommend using olive oil because it will change the color of the garlic sauce and lend a stronger flavor than that of the neutral-flavored oil. You can use canola oil, vegetable oil, safflower oil, avocado oil, grapeseed oil, or any other neutral oil you prefer.

  80. I made this today…why did I wait so long?!?! It is DELICIOUS!!!! It can go on so many things. Thank you for this simple recipe.

    1. Hi Alexis, great question! No, you do not have to use kosher salt. You can use whatever you have on hand that is a finer-sized granule. You’ll have to come back and let me know what you think of the garlic sauce after you make it!

  81. THIS is the best!! Finally got a food processor and followed everything to the tee aside from halfing the recipe as I only have a mini processor. It tastes great right off the bat. My question is, do I really have to wait for it to be stored in the fridge covered by paper towel overnight before I can eat it? Thank you!

    1. Absolutely not! It’s ready to be enjoyed as soon as you’re done making it, but if you’re not going to eat it, storing it in the fridge with a paper towel helps to remove any excess moisture.

      1. Thank you for responding! It’s great but yes the texture is somewhat better after leaving it overnight in the fridge. Such a great sauce/recipe!

  82. We tried to make this and couldn’t get it to emulsify…. We also were trying 2 different batches w 2 different oils to test them and neither worked. Lol! Just my luck! I love this sauce and itd be great if I could make it at home!

    We r questioning the equipment and maybe they r not as powerful as needed?

    Would love some feed back!

    1. What kind of oil did you use? I recommend canola oil, vegetable oil, safflower oil, avocado oil, grapeseed oil or any other neutral oil you prefer. I do not recommend using olive oil because it will change the color of the garlic sauce and lend a stronger flavor than than the neutral oil.

      In order to emulsify, just like making pesto, it’s important to run the oil very slowly in a thin stream and small batches at a time. When you first introduce the oil, start with only one tablespoon of oil. This gives the oil ample time to blend well into the salted garlic. You can’t really rush the process. It has happened to me a couple of times when I left the lemon juice at the end or when I added the oil too quickly. I would recommend adding 1-2 boiled potatoes to the food processor and allowing the potato to help emulsify it. In that case though, be sure to only store the garlic sauce no more than 7-10 days.

      Regarding the equipment, it’s really difficult to get the mixture to emulsify in a standard blender or immersion blender. A blender also doesn’t allow the ease of slowly drizzling in the oil while the motor is running over a large surface area.

  83. Living in metro Detroit we are so lucky to have this all around – but, I can’t wait to try and make it myself as well. Also, I love the option to make it less potent for more versatile uses! Have you ever tried to make a large batch and freeze it? I’m wondering if it would mess with the emulsification 🤔

    1. Having a homemade option is always a good idea! Instead of freezing, I would recommend storing 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!

  84. I love this and use it on just about everything. Chicken, veggies, pork, beef, seafood, brunette, the list is endless.

  85. Hello, just tried this recipe and the garli. Sauce taste really potent and bitter and overpowering. Is there anything I can do with this batch or is it a waste?
    Also mine came out very liquid. I read your comments on adding 1-2 potatoes. Can I do it the next day? Also confirming you mean blend the boiled potatoes in the food processor?

    1. Next time, try removing the green sprout from inside the garlic. This step is not necessary, but by doing so, it ensures that you remove the oldest part of the garlic to be left with the freshest whitest part of the garlic. The result in a less bitter sauce, so it’s worth the step if you have time!

      It should still work if you add potatoes the next day. Yes, that is what I meant by the boiled potatoes. Hope that helps!

      1. Your comment makes me wonder if it is better to make this with freshly picked garlic vs. garlic that is from the previous year. Where I live we get all our garlic once a year and we are 10 months in so the garlic we have is older. I’d like to make it but I can wait until we get new garlic if it will make a difference in how it breaks down or tastes.

    1. If the mixture didn’t get fluffy and looks more liquid, it’s possibly that it didn’t emulsify. It has happened to me a couple of times when I left the lemon juice at the end or when I added the oil too quickly. So it’s important to alternate the oil and lemon juice and don’t rush the process.

      I would recommend adding 1-2 boiled potatoes to the food processor and allowing the potato to help emulsify it. In that case though, be sure to only store the garlic sauce no more than 7-10 days.

  86. This garlic sauce was delicious! I used avocado oil. At the end Emmy toum broke so I put it in the fridge overnight, slowly added it back into the food processor with a few cubes of frozen Aquafaba and it brought it all back together and turned out delicious!!

    1. It has happened to me a couple of times when I left the lemon juice at the end or when I added the oil too quickly. So it’s important to alternate the oil and lemon juice and don’t rush the process. I would recommend adding 1-2 boiled potatoes to the food processor and allowing the potato to help emulsify it. In that case though, be sure to only store the garlic sauce no more than 7-10 days.

  87. This has been my go to recipe for toum for almost 2 years now. Apart from one ‘miss’ due to being too much in a hurry, it has always been a success and my family loves this to eat with pita chips and everything else! I make this at least twice a month. Thank you so much for sharing this recipe!

  88. I made this recipe yesterday following your instructions step-by-step exactly and the results were amazing. I love Toum and have been looking and experimenting with many many recipes over the years, and this was the best. Guess Michigander’s know to make the best Toum!!

    Thank You

      1. Thanks a lot I have been looking for this recipe for years now. I have tried so many recipes and none of them worked. It taste amazing and I am in love with it thanks a million.

  89. Epic fail for me 🙁. I halved the recipe and made with ninja food processing on high. I alternated oil and lemon and did slowly. It did not thicken. I will try and add cooked potato.

    1. I am not sure what happened there! Did you use a smaller food processor when you halved the ingredients? Let me know how the potato addition works!

  90. Just thought I’d let you know you can make with half the amount and use an immersion blender. I decided to put everything in at once. I did not make a garlic paste nor did I drizzle in the oil slowly.

    Result? It actually shocked me as it emulsified in seconds. Thick and perfect.

    1. If the mixture didn’t get fluffy and looks more liquid, it’s possibly that it didn’t emulsify. It has happened to me a couple of times when I left the lemon juice at the end or when I added the oil too quickly. So it’s important to alternate the oil and lemon juice and don’t rush the process. I would recommend adding 1-2 boiled potatoes to the food processor and allowing the potato to help emulsify it. In that case though, be sure to only store the garlic sauce no more than 7-10 days.

      1. I watch your video a few times before, and I did put timer on for 15 minutes make sure i was going slow, i was alternating 2 TBS oil for 1 tsp lemon juice, but i will definitely try it again soon, thanks

  91. Love this sauce, thank you for the recipe! You mention in the notes that it makes a great salad dressing base – what’s your recipe for that?

  92. Thank you so much for sharing this recipe. I made it tonight and it turned out perfectly. I have been craving toum and now that I know how to make it, I never have to go without. Tomorrow night I attempt falafels.

      1. I got good creamy souce but colour is off white or little yellow like pasteuized butter. What could have gone wrong , as i had seen elsewhere very white garlic souce .

          1. Thanks for quick response.I have use rice bran oil die to light colour . Pl recommend what other oils can be tried .

          2. You’re so welcome! I recommend canola oil, vegetable oil, safflower oil, avocado oil, or grapeseed oil.

  93. Was super flavorful and delicious, but I also found the garlic flavor to be a bit spicy, kind of like wasabi/horseradish level of a kick. In the meantime, I mixed a little bit of the toum with plain greek yogurt, and although not exactly authentic, it was good enough in the meantime! I think next time i’ll either add a little less garlic, add more oil, or try the cold water method as suggested.

    1. Thank you so much! Try to remove the green sprout from inside the garlic. This step is not necessary, but by doing so, it ensures that you remove the oldest part of the garlic to be left with the freshest whitest part of the garlic. The result in a less bitter sauce, so it’s worth the step if you have time!

  94. I’m making Pork Carnitas with Lard, Dark Beer, and Orange Juice. Once the meat is tender I’ll shred it and then crisp it up in the lard strained from the juices, after which I’ll mix the meat with enough strained juices to keep it moist. Warmed soft flour tortillas will be smeared with Toum, then filled judiciously with the crispy moist carnitas. On top I’ll sprinkle chopped white or pickled red onion, then sour cream mixed with chopped cilantro, parsley, mint, and lime juice. Fusion cuisine = Mexican + Lebanese + Vietnamese!

    1. Yes, you can! You can use canola oil, vegetable oil, safflower oil, avocado oil, grapeseed oil or any other neutral oil you prefer.

    1. It’s possible that it didn’t emulsify. It has happened to me a couple of times when I left the lemon juice at the end or when I added the oil too quickly. So it’s important to alternate the oil and lemon juice and don’t rush the process. I would recommend adding 1-2 boiled potatoes to the food processor and allowing the potato to help emulsify it. In that case though, be sure to only store the garlic sauce no more than 7-10 days.

  95. Finally, an authentic recipe for the famous Toum! There is a local chain of rotisserie chicken restaurants here in the LA area (Zankou) that serves this with their delicious chicken. The family that started the chain is from Lebanon; we always get the big container of their Toum when we order…delicious stuff!

  96. I am so glad I found your recipe! Thank you so very much for posting it. I love toum and would go out to my way to get it To Go from my local Mediterranean restaurant. I did not realize how easy it is to make until I found your recipe! My batch came out smoother and richer than what I have had in the past. Thank you!

  97. I haven’t made your recipe yet. I would like to make a big batch for 400 people for an up coming luncheon Kebob. Can I use pre pilled garlic? Also, what is the serving size of your recipe.

    1. What a fun gathering! I recommend using fresh garlic. The serving size is 32 servings, and each serving is about 2 tablespoons.

  98. Wow! This came out perfectly fluffy with my Vitamix food processor attachment. Just followed the recommendation to go slow and alternate the lemon juice and oil.
    Wished there was a way to post a photo here. We like the spicy “bite” of the fresh garlic. Thank you for your recipe.

    1. That’s perfect! I’m so glad to hear it. Feel free to join my Facebook group (Feel Good Foodies: A Community!) and share photos there, so I and the rest of the community can see it!

  99. Hi there
    I didn’t have kosher salt so used table salt, same amount. Wondering if that’s affected it? Should I add more lemon juice to settle the salt flavour?

  100. Wonderful recipe! Thanks so much for sharing. I tried it multiple times and it came out great. However, the last couple of times the texture wasn’t as creamy! I suspect the garlic 🧄 I used were not as fresh.. does that make sense? Any tips to make it more creamy?

    1. Thank you so much! That could definitely be the case with the garlic. It’s also possible that it didn’t emulsify. It has happened to me a couple of times when I left the lemon juice at the end or when I added the oil too quickly. So it’s important to alternate the oil and lemon juice and don’t rush the process. I would recommend adding 1-2 boiled potatoes to the food processor and allowing the potato to help emulsify it. In that case though, be sure to only store the garlic sauce no more than 7-10 days.

  101. Moved away from home where there aren’t a lot of Arab establishments and tried the local toum and it was not good at all. Tried my hand at making my own and this recipe is perfect!

    This recipe is a big yield, though, if you aren’t cooking for a family. Try starting with half the recipe if you don’t eat toum with everything/live alone.

    1. So glad that this was the perfect recipe! Good point. Also, you can store the Lebanese Garlic Sauce in an airtight container in the fridge for up to 2 months.

    1. This is known to be a strong garlic sauce, so I wouldn’t make this if you don’t enjoy a strong garlic taste!

  102. Just made this and it is divine! I used a combo of avocado and olive oils I had on hand. Yes, there is a slight green color to the sauce but, wow, the taste is terrific! The consistency threw me as it is somewhat gelatinous rather than fluffy.
    Thank you for introducing me to this yummy sauce! It’s going on fresh naan with chickpea chili tonight! Cheers!

    1. That’s amazing! I’m glad it worked out that way. You’re so welcome! Hope you have a lovely meal!!

      1. Awesome, thank you for sharing!
        One big thing though…. in case your followers aren’t aware, Canola oil is basically poison in our bodies!! I wouldn’t recommend it ever, and encourage anyone who doesn’t believe it to dig a little deeper! Otherwise, what a wonderful, healthy recipe!

  103. The best garlic sauce I ever made, I made it to go along with your chicken shawarma in loaf pan ( I will rate it 10 stars) I followed the recipe step by step and came up wonderful, thank you so much for posting the best recipes.

  104. This is amazing! Although I messed up with emulsion, it’s delicious! At this rate it’ll only last a couple of days!

  105. Hi! What is the reason for covering with a paper towel overnight? Is it fine if we just put an airtight lid immediately or is that a necessary step? Thank you!

    1. The paper towel allows some of the moisture to wick away while setting in the flavors. You can remove the paper towel after 24 hours and just cover it with a tight-fitting lid!

  106. Yummy! Made this to go along with your shish tawook. Another yum! Also made your mujadara. What a meal! I did make this garlic sauce without a food processor and it came out great! As good as, if not better than, our local usual takeout restaurant.

    I started with mincing the garlic in the blender and adding the first couple of tablespoons of oil in the blender. Then I transferred to a bowl and used a hand mixer on high speed.

    My tips for anyone, especially without a food processor, would be firstly understanding what emulsification is, and secondly that it is a slow process adding the oil and lemon juice. Be patient! Patience is not my strong suit and I had to keep reminding myself, right down to the last few teaspoons of oil!

  107. This is the perfect Toum receipe. Fluffy and super yummy!!! It tastes just as good as, or better than, one of my favorite restaurants. Most restaurant’s Toum is not as good as this. I prefer this over any other. I’m hooked!!! Thanks for posting this simple, tasty and awesome recipe! I used my Ninja food processor. Love, love, love this!!!

    1. If the mixture didn’t get fluffy and looks more liquid, it’s possibly that it didn’t emulsify. It has happened to me a couple of times when I left the lemon juice at the end or when I added the oil too quickly. So it’s important to alternate the oil and lemon juice and don’t rush the process. I would recommend adding 1-2 boiled potatoes to the food processor and allowing the potato to help emulsify it. In that case though, be sure to only store the garlic sauce no more than 7-10 days.

  108. Amazing recipe always turns out perfect !! Yumna is the sweetest person always responding and helping with recipes . Thank you !!

  109. Hi Yumna Jawad
    ✌️ I just want to offer encouragement for your site, your organization is impeccable…
    I arrived at your site in search of a garlic dipping sauce. I like to dip my pizza in it. (* I like to grow my own garlic as a hobby because I enjoy it so much. ) Anyway, I think your page is so well done. Your content is streamlined and clean. I also noticed
    That the loud obnoxious sound of the food processor was not present which was a pleasant surprise. Your ad choices are nice too. Your recipe is simple and your tips are , like the one about not rushing the process are indeed helpful . I wanted to see if making my own garlic sauce would be possible, well, Now I am feeling confident enough to try your recipe which you credit to the person it was adapted from. Anyway nice work!