Discover how to make authentic Lebanese garlic sauce, also known as toum, at home! This fluffy, creamy, and bold sauce is a staple in Middle Eastern cuisine, perfect for pairing with shawarma, kebabs, roasted vegetables, or even as a spread for sandwiches. Made with just garlic, neutral oil, lemon juice, and salt, this easy toum recipe is gluten-free, dairy-free, and keto-friendly. Learn the secrets to achieving the perfect emulsification and create a sauce that lasts up to 3 months. Perfect for dipping, marinating, and spreading!

Ingredients

1 cup garlic cloves, peeled
2 teaspoons kosher salt
3 cups neutral oil (such as vegetable or canola oil)
½ cup lemon juice

Instructions

Prepare the Garlic
- Slice each garlic clove in half lengthwise and remove any green sprouts to avoid bitterness.
Begin Processing
- Place the garlic cloves and kosher salt in a food processor. Blend for about 1 minute until finely minced, scraping down the sides as needed.
Start the Emulsification
- With the processor running, slowly drizzle 1-2 tablespoons of oil into the garlic mixture. Pause to scrape down the sides and repeat the process.
Build the Sauce
- Once the garlic mixture starts to look creamy, gradually increase the speed of oil addition, alternating with small amounts of lemon juice. Continue until all the oil and lemon juice are incorporated, a process that takes around 15 minutes. The mixture should become thick and fluffy.
Store the Sauce
- Transfer the toum into a clean glass container. Cover with a paper towel and refrigerate overnight to allow flavors to develop.
Final Storage
- Replace the paper towel with an airtight lid the next day. Store in the refrigerator for up to 3 months. This recipe yields about 4 cups of sauce.

Why You’ll Love This Recipe

Authentic Flavor: Brings the bold, creamy taste of Lebanese cuisine to your table.
Versatile: Perfect as a dip, spread, or marinade.
Long Shelf Life: Keeps well for up to 3 months, so you can enjoy it again and again.
Simple Ingredients: Made with only 4 pantry staples.

Tips

Oil Selection: Use a neutral oil like vegetable, canola, or grapeseed for the best taste. Avoid strong oils like olive oil.
Emulsification Patience: Add the oil very slowly at the start to ensure a smooth and stable sauce.
Avoid Bitterness: Always remove the green sprout from the garlic for a milder flavor.
Food Processor Size: A smaller food processor works best for this recipe, as the ingredients need to be thoroughly blended.

Variations and Substitutions

Lighter Flavor: Use half garlic and half cooked potato for a milder version.
Zesty Twist: Add a pinch of ground cumin or smoked paprika for extra depth.
Oil Alternative: Substitute avocado oil for a slightly richer flavor.
Citrus Swap: Use lime juice instead of lemon juice for a unique tang.

FAQs

What if my toum separates?
If the mixture breaks, start over with a new clove of garlic, a pinch of salt, and a small amount of oil, then slowly incorporate the broken toum back in.

Can I make toum without a food processor?
Yes, but it requires significant effort with a mortar and pestle. The process is the same but done manually.

Why is my toum too strong?
Garlic strength varies by freshness and type. Allow the sauce to sit overnight, as it mellows with time.

Serving Suggestions

Spread on pita bread or wraps.
Serve as a dip alongside grilled vegetables, kebabs, or fries.
Use as a marinade for chicken, fish, or tofu.
Pair with roasted potatoes or as a condiment for shawarma.

This easy and flavorful Lebanese garlic sauce recipe is a must-try for garlic lovers. Its creamy texture and bold flavor elevate any dish it accompanies!