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Toum Lebanese Garlic Sauce Recipe

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4 from 9 reviews

Toum is a traditional Lebanese garlic sauce known for its fluffy, creamy texture and bold garlic flavor. Made by slowly emulsifying raw garlic with lemon juice, salt, and vegetable oil, this versatile condiment is perfect for enhancing grilled meats, sandwiches, and dips. This recipe guides you through the easy process of creating authentic toum using a food processor in just 20 minutes, yielding a large batch to elevate your dishes with vibrant Middle Eastern flair.

Ingredients

Garlic Mixture

  • 1 cup garlic cloves (about 3 heads of garlic)
  • 1/3 cup cold water
  • 1 1/2 tsp Kosher salt

Lemon & Oil

  • 1/4 cup lemon juice (about 1 lemon)
  • 3 cups vegetable oil (such as canola or sunflower oil; see notes)

Instructions

  1. Prepare the garlic: Peel the garlic cloves and cut them in half lengthwise to remove the green sprout (germ), which helps avoid bitterness and ensures a smooth sauce.
  2. Pulse garlic and water: Add the prepared garlic cloves to the food processor bowl along with the cold water. Blend until the garlic is minced finely, stopping occasionally to scrape down the sides with a spatula for even processing.
  3. Add lemon juice and salt: Pour in half of the lemon juice (1/8 cup) and add the kosher salt. Blend again briefly to combine the flavors thoroughly.
  4. Slowly emulsify oil in two stages: With the food processor running, very slowly drizzle in 1 cup of the vegetable oil over approximately 3 minutes. Stop the processor and scrape down the bowl to incorporate all ingredients evenly.
  5. Complete the emulsion: Add the remaining lemon juice and keep the processor running. Continue to slowly drizzle the remaining 2 cups of oil into the mixture over about 6 minutes. Pause and scrape the bowl a couple of times during the process to achieve a thick, fluffy consistency.
  6. Final seasoning and texture check: The toum should be fluffy and thick. Taste the sauce and adjust the salt if necessary before serving or storing.

Notes

  • Use a neutral vegetable oil like canola or sunflower for the best flavor. Olive oil can overpower and cause bitterness.
  • Removing the green sprout from the garlic cloves helps prevent bitterness and ensures a smooth sauce.
  • Toum can be stored in an airtight container in the refrigerator for up to 1 week.
  • If the sauce breaks or is too runny, refrigerate it to firm up before use.
  • This sauce is traditionally served with grilled meats, shawarma, or as a dip with fresh vegetables.

Find it online: https://recipeplenty.com/toum-lebanese-garlic-sauce-recipe/