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)
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.
Notes
- This sauce, also called toum, keeps for up to 1 month in the refrigerator.
- For best results, use a high-powered food processor and very fresh garlic.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 tablespoon
- Calories: 110
- Sugar: 0g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
