Name: Lebanese Garlic Sauce Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Lebanese
Ingredients: 1 cup peeled garlic cloves (about 3–4 heads); 1 teaspoon salt; 3 cups neutral oil (like canola, vegetable, or sunflower); 1/4 cup fresh lemon juice; 2 tablespoons ice water (as needed for consistency)

Jump to Recipe·Print Recipe

If you’re obsessed with bold, punchy flavors, Lebanese Garlic Sauce is about to become your new best friend in the kitchen. This dreamy, fluffy white sauce (called toum in Lebanon) delivers a seriously aromatic kick, thanks to heaps of fresh garlic mellowed by lemon and made positively luscious with neutral oil. It’s the stuff of legends when slathered on shawarma, grilled veggies, or even just a warm pita, and once you see how easy it is to whip up a batch at home, you’ll want it in your fridge at all times.

Lebanese Garlic Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Lebanese Garlic Sauce is in its simplicity: just a handful of key ingredients, each lending essential flavor and texture. Choose the freshest garlic you can find, a mild oil, and bright lemons—the results are pure magic!

Garlic Cloves: The heart of the sauce! Use 1 cup peeled garlic (about 3–4 heads); super fresh cloves make a milder, sweeter toum.
Salt: Just 1 teaspoon draws out the garlic’s flavor and helps blend everything together.
Neutral Oil: You’ll need 3 cups of canola, vegetable, or sunflower oil for a creamy, non-overpowering base.
Lemon Juice: At 1/4 cup, fresh lemon juice brightens and balances the robust garlic.
Ice Water: Use up to 2 tablespoons as needed to bring the Toum to the perfect creamy consistency.

How to Make Lebanese Garlic Sauce

Step 1: Prepare the Garlic

Start by peeling your garlic cloves. Measure out a full cup—don’t skimp! Place the garlic and salt in the bowl of a high-powered food processor. Give them a good few pulses until they’re minced into tiny, uniform pieces. Stop and scrape down the sides if needed to ensure no big bits remain.

Step 2: Begin the Emulsion

With the processor running continuously, it’s time for a tiny bit of patience. Slowly drizzle in the neutral oil in a very thin stream. This gradual addition is the secret to an airy, cloud-like Lebanese Garlic Sauce that holds together beautifully and won’t separate.

Step 3: Add the Lemon Juice

To help the emulsion form and stay stable, add a tablespoon or two of the fresh lemon juice every so often, alternating with the oil. The acidity not only helps with texture but also enhances the flavor—giving your toum its signature zing.

Step 4: Adjust the Texture

Keep blending for about 5 to 7 minutes, or until your sauce is perfectly smooth, fluffy, and bright white. If it looks a bit too thick or isn’t blending easily, add ice water (one tablespoon at a time) until it loosens up and reaches a spreadable, creamy consistency.

Step 5: Taste and Store

After everything’s fully combined, pause for a taste test. Add extra salt or a squeeze more lemon juice if you’d like to tweak the flavor. When you’re happy, transfer the Lebanese Garlic Sauce to a clean, airtight container and pop it in the refrigerator. It’ll thicken slightly as it chills and keep for up to a month!

How to Serve Lebanese Garlic Sauce

Garnishes

While there’s no need to get too fancy, a little extra flair can make your Lebanese Garlic Sauce irresistibly inviting. A sprinkle of chopped fresh parsley, a drizzle of good olive oil, or a dusting of sumac over the top will add color and a fragrant pop that pairs perfectly with its garlicky punch.

Side Dishes

This sauce truly brings Middle Eastern feasts to life. Serve alongside grilled chicken shawarma, lamb skewers, crispy falafel, or even as a creamy dip with warm pita bread and pickled vegetables. Its bold flavor cuts through rich meats and fried foods like a dream.

Creative Ways to Present

If you want to show off, try spooning Lebanese Garlic Sauce into a small decorative bowl and swirling the top with the back of a spoon for restaurant-worthy vibes. Or, pipe onto sandwiches as an indulgent spread, or layer with roasted vegetables in a mezze platter for an eye-catching (and mouthwatering) effect.

Make Ahead and Storage

Storing Leftovers

Store your Lebanese Garlic Sauce in an airtight jar or container in the fridge, where it’ll stay good for up to a month. The flavors deepen over time, and the texture stays creamy as long as you keep it well-sealed—just give it a quick stir before each use.

Freezing

Believe it or not, you can freeze toum! Portion into small containers or ice cube trays, and freeze for up to 2 months. Thaw overnight in the fridge. The sauce may separate a bit, but a brisk whisk or blitz in the food processor will bring it right back to life.

Reheating

There’s no need for reheating—Lebanese Garlic Sauce is best enjoyed cold or at room temperature. If you find your sauce is too firm straight from the fridge, let it sit out for a few minutes before serving, then stir vigorously to restore its creamy magic.

FAQs

Can I make Lebanese Garlic Sauce without a food processor?

While a food processor is the easiest route to the signature creamy consistency, you can use a powerful blender or even a mortar and pestle if you’re up for an arm workout! The key is to add the oil very slowly no matter your tool.

Why did my garlic sauce turn out bitter?

Bitter toum can result from older garlic or over-processing. Always use fresh, firm garlic cloves and process just until fluffy—you’ll notice a huge difference in flavor and texture.

What kind of oil works best for Lebanese Garlic Sauce?

Choose a completely neutral oil like canola, sunflower, or vegetable oil so the punchy garlic and zippy lemon shine through without tasting heavy or greasy. Olive oil tends to be too strong for this recipe.

Is Lebanese Garlic Sauce vegan and gluten-free?

Absolutely! Toum contains no animal products or gluten, making it a stellar choice for plant-based and gluten-sensitive eaters. Double-check your oil and salt for additives if you want to keep things extra clean.

How do I use this sauce besides with shawarma?

Get creative—spread it on sandwiches, dollop onto grain bowls, toss with roasted potatoes, or swirl into Greek yogurt for a zesty dip. Honestly, Lebanese Garlic Sauce livens up just about any savory snack or meal!

Final Thoughts

This might just become your new most-requested condiment—Lebanese Garlic Sauce is magical on countless levels, with its tang, its creaminess, and its addictive garlicky flavor. Don’t be surprised to find yourself reaching for a jar again and again. Grab some fresh garlic and try this recipe; you’re in for a treat!

Lebanese Garlic Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 29 reviews

Author: admin
Total Time: 15 minutes
Yield: 2 cups 1x
Diet: Vegan, Gluten-Free

Print Recipe

Description

Learn how to make authentic Lebanese Garlic Sauce, known as toum, with this simple recipe. This creamy, garlicky condiment is perfect as a spread, dip, or marinade, adding a delicious Middle Eastern flavor to your dishes.

Ingredients

Scale

Garlic Sauce:

1 cup peeled garlic cloves (about 3–4 heads)
1 teaspoon salt
3 cups neutral oil (like canola, vegetable, or sunflower)
1/4 cup fresh lemon juice
2 tablespoons ice water (as needed for consistency)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Garlic Sauce: Place the garlic cloves and salt in a food processor. Pulse until finely minced, scraping down the sides.
Emulsify: With the processor running, slowly drizzle in the oil. Alternate adding lemon juice to stabilize the mixture. Blend until fluffy and white, about 5–7 minutes.
Adjust Consistency: If too thick, add ice water one tablespoon at a time. Taste and adjust seasoning.
Store: Transfer to a container, refrigerate, and use as desired.