This is the most famous garlic sauce/garlic paste that is predominantly used in almost every sandwich in the Middle East. It is very flavorful yet not to overpowering. It goes with chicken, fish, beef, potatoes, spread on bread, it goes pretty much on anything. it is definitely worth a try.
Classic Lebanese Toum is a rich, creamy garlic sauce that’s a true staple in Middle Eastern cuisine. Made simply with fresh garlic, oil, lemon juice, and salt, this condiment is bold and fluffy. It is the perfect accompaniment to grilled meats, shawarma, kebabs, or even roasted vegetables. Its intense garlicky punch and airy texture make it irresistibly flavorful and addictive.
Unlike mayonnaise, toum includes no eggs — its light, fluffy consistency comes from a delicate emulsion of garlic and oil. The result is a smooth, cloud-like sauce. It embodies the essence of Lebanese cooking with simple ingredients, bold flavors, and perfect technique.
Every spoonful of toum delivers a bright, zesty kick that elevates any dish it touches. This versatile sauce adds a restaurant-quality touch to your homemade meals. Spread it inside a warm pita. Serve it with juicy rotisserie chicken. Use it as a dip for fries.
Ingredients for Classic Lebanese Toum (Garlic Sauce)
- 1 cup garlic cloves (about 3–4 large bulbs), peeled
- 1 tsp salt
- 2 cups neutral oil (like sunflower or canola)
- ¼ cup fresh lemon juice
- 2–4 tbsp ice-cold water
Optional: 1 egg white (for extra stability, especially if making a large batch)
How to Make Traditional Lebanese Garlic Sauce (Toum)
- Prepare the Garlic:
- Peel the garlic and remove the green germ if desired (reduces bitterness).
- Blend Garlic & Salt:
- In a food processor or blender, pulse garlic and salt until finely minced.
- Emulsify:
- With the processor running, slowly drizzle in the oil in a very thin, steady stream.
- Alternate with small amounts of lemon juice and ice-cold water to help emulsify.
- The mixture should thicken to a creamy, fluffy sauce.
- Adjust Taste & Consistency:
- Taste and add more salt or lemon juice if needed.
- If too thick, add a teaspoon of water at a time until desired consistency.
- Store:
- Keep refrigerated in an airtight container for up to 2 weeks.
🥙 Serving Suggestions
- With Shawarma: The most popular pairing! Spread toum inside your chicken, beef, or lamb shawarma wraps for that authentic Lebanese flavor.
- Grilled Meats & Kebabs: Serve it as a dip for grilled chicken or beef skewers. You can also use it with lamb chops or seafood. It cuts through the richness beautifully.
- Roasted or Fried Potatoes: Toss crispy potatoes or fries with a spoonful of toum for an irresistible garlicky coating.
- Sandwiches & Wraps: Use toum as a spread in pita wraps, burgers, or sandwiches. Replace mayo or aioli with it for a tangy twist.
- Falafel & Hummus Plates: Add a dollop alongside hummus, baba ganoush, and falafel for a whole Middle Eastern mezze platter.
- Vegetable Dip: Perfect as a dip for raw veggies like carrots, cucumbers, or bell peppers.
- Grilled or Roasted Vegetables: Drizzle over eggplant, zucchini, cauliflower, or broccoli for a bold burst of flavor.
- With Rotisserie Chicken: A classic combination — serve toum as a side dip with juicy roast or rotisserie chicken.
- In Salad Dressings: Mix a spoonful with lemon juice, olive oil, or yogurt. Create a creamy garlic dressing or marinade.
Notes on Garlic Sauce
- Use fresh, firm garlic: The flavor and texture of Garlic Sauce depend heavily on the quality of your garlic. Avoid old or sprouting cloves, as they can make the sauce bitter.
- Keep everything cold: Cold ingredients (especially oil and water) help prevent the emulsion from breaking. You can even chill your blender or food processor bowl before starting.
- Add oil slowly: Pour the oil in a thin, steady stream while the blender is running. Adding it too fast can cause the sauce to separate.
- Ice water is key: Use a few tablespoons of ice-cold water. It lightens the texture. This helps stabilize the emulsion, making the sauce creamy and fluffy.
- Lemon balance: Adjust lemon juice to taste. Too much will make it tangy. Too little can leave it too sharp. Add at the end to fine-tune the flavor.
- Fixing a broken sauce: If your toum splits, don’t panic! Transfer a small part (about 1 tablespoon) to a clean processor bowl. Add a little cold water or lemon juice. Slowly drizzle the broken mixture back in while blending.
- Storage: Store in an airtight jar in the refrigerator for up to 3–4 weeks. The flavor mellows slightly over time.
- Serving ideas: Perfect with grilled meats, shawarma, falafel, roasted potatoes, or as a spread for wraps and sandwiches.
- Oil choice: Use neutral oil like sunflower, canola, or grape seed. Olive oil can make the sauce too strong or bitter.
- Quantity warning: Garlic Sauce expands as it emulsifies. Make sure your blender or food processor bowl is large enough to handle the volume.
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Frequently Asked Questions (FAQs)
1. What is Garlic Sauce made of?
Garlic Sauce is made with just a few simple ingredients. These include fresh garlic, neutral oil, lemon juice, and salt. Sometimes, a bit of ice water is added to help create a smooth, fluffy emulsion.
2. Why did my Garlic Sauce separate or become runny?
This usually happens when the oil is added too quickly or the mixture gets too warm. To fix it, start a new base with one tablespoon of the broken Garlic Sauce. Slowly drizzle in the rest while blending.
3. What oil should I use?
Use a neutral oil like canola, sunflower, grape seed, or vegetable oil. Olive oil can overpower the flavor and make the sauce slightly bitter.
4. How long does Garlic Sauce last in the fridge?
Stored in an airtight jar, Garlic Sauce can last up to 3–4 weeks in the refrigerator. Its flavor actually mellows and improves over time.
5. Can I freeze Garlic Sauce?
Yes, you can freeze toum for up to 2 months. Store it in small airtight containers or ice cube trays, then thaw in the fridge before using.
6. Is toum vegan and gluten-free?
Absolutely! Garlic Sauce is naturally vegan, gluten-free, and dairy-free, making it suitable for many diets.
7. What can I serve with toum?
Garlic Sauce pairs wonderfully with chicken shawarma, grilled meats, roasted potatoes, falafel, or as a spread in wraps and sandwiches.
8. Can I make Garlic Sauce without a food processor?
Yes! You can make it using a mortar and pestle or a hand blender. It will need more patience and effort to achieve the same creamy texture.
9. Why is my Garlic Sauce too strong or spicy?
The intensity depends on the garlic’s freshness and variety. To mellow the flavor, blanch the garlic briefly before blending. Alternatively, mix the Garlic Sauce with a little yogurt before serving.
Classic Lebanese Toum (Garlic Sauce)
Garlic sauce is a versatile and flavorful condiment that enhances a wide range of dishes. Made with fresh garlic, oil, and various seasonings, it can be creamy, tangy, or even spicy, depending on the recipe. Perfect for drizzling over grilled meats, using as a dip, or spreading on sandwiches, garlic sauce adds a robust flavor that elevates any meal. With a few simple ingredients and easy techniques, you can create your own garlic sauce at home to delight your taste buds and impress your guests!
Ingredients
- 4-6 cloves garlic minced
- 1/4 tsp salt
- 1 cup canola oil
- 1/4 cup lemon juice
- 1 or 2 cold egg whites
Instructions
- With the processor running, slowly drizzle in the oil in a very thin, steady stream.
- Alternate with small amounts of lemon juice and ice-cold water to help emulsify.
- The mixture should thicken to a creamy, fluffy sauce.
- Taste and add more salt or lemon juice if needed.
- If too thick, add a teaspoon of water at a time until desired consistency.
Notes
- Use fresh, firm garlic: The flavor and texture of toum depend heavily on the quality of your garlic. Avoid old or sprouting cloves, as they can make the sauce bitter.
- Keep everything cold: Cold ingredients (especially oil and water) help prevent the emulsion from breaking. You can even chill your blender or food processor bowl before starting.
- Add oil slowly: Pour the oil in a thin, steady stream while the blender is running. Adding it too fast can cause the sauce to separate.
- Ice water is key: Use a few tablespoons of ice-cold water. It lightens the texture. This helps stabilize the emulsion, making the sauce creamy and fluffy.
- Lemon balance: Adjust lemon juice to taste. Too much will make it tangy. Too little can leave it too sharp. Add at the end to fine-tune the flavor.
- Fixing a broken sauce: If your toum splits, don’t panic! Transfer a small part (about 1 tablespoon) to a clean processor bowl. Add a little cold water or lemon juice. Slowly drizzle the broken mixture back in while blending.
- Storage: Store in an airtight jar in the refrigerator for up to 3–4 weeks. The flavor mellows slightly over time.
- Serving ideas: Perfect with grilled meats, shawarma, falafel, roasted potatoes, or as a spread for wraps and sandwiches.
- Oil choice: Use neutral oil like sunflower, canola, or grape seed. Olive oil can make the sauce too strong or bitter.
- Quantity warning: Toum expands as it emulsifies. Make sure your blender or food processor bowl is large enough to handle the volume.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 573Total Fat: 64gSaturated Fat: 5gUnsaturated Fat: 60gCholesterol: 46mgSodium: 157mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 2g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
