Toum (Lebanese Garlic Sauce)
Toum is Lebanon's secret weapon—a fluffy, intensely garlicky sauce that's completely dairy-free yet incredibly creamy and addictive. This traditional recipe transforms raw garlic cloves into a whipped emulsion using just fresh lemon juice, sea salt, and neutral oil through careful technique. The key is patience and a good blender or food processor, adding oil slowly while the garlic and lemon juice create a stable emulsion. The result is a cloud-like sauce with bold garlic flavor that mellows slightly after refrigeration into something magical. Toum is essential for shawarma, grilled kebabs, and roasted meats, but it's also incredible on roasted vegetables, spread on warm pita, or mixed into hummus for extra punch. Start with less garlic if you're sensitive to its intensity—this is potent stuff.
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Ingredients
- •Garlic cloves - 1 cup (about 4 heads)
- •Neutral oil (canola or grapeseed) - 3 cups
- •Lemon juice - 1/4 cup
- •Ice cold water - 1/4 cup
- •Salt - 1 teaspoon
Instructions
- 1
Peel all garlic cloves. Remove any green sprouts as they can make toum bitter. Add garlic and salt to food processor.
- 2
Process for 30 seconds until garlic is finely minced. Scrape down sides.
- 3
With processor running, add 1/2 cup oil in a VERY slow, steady stream (this takes 3-4 minutes). The mixture will start to emulsify and turn white.
- 4
Add 1 tablespoon lemon juice. Process for 10 seconds.
- 5
Continue alternating: add 1/2 cup oil very slowly, then 1 tablespoon lemon juice. Repeat until all oil is incorporated.
- 6
If mixture gets too thick, add cold water 1 tablespoon at a time until fluffy and spreadable.
- 7
The toum should be bright white, fluffy, and hold peaks like whipped cream. If it breaks, start over with new garlic and slowly incorporate broken mixture.
Tips & Variations
Pro Tips
- • Taste and adjust seasoning as you go
- • Use room temperature ingredients for best emulsification
- • Let flavors meld by refrigerating 30 minutes before serving
Storage
- • Refrigerator: Up to 1 week in airtight container
- • Freezer: Up to 3 months (thaw overnight)
Variations
Make it spicier with cayenne, tangier with extra lemon, or creamier with more mayo. Customize to your taste!
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