Lebanese Garlic Sauce (Toum)

5 from 7592 votes

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

Course Condiments

Cuisine Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Prep Time 30

Cook Time 0

Total Time 30

Servings servings

Calories 193kcal

Author Yumna Jawad

Equipment

Cuisinart Food Processor

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 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.

Video

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