Toum Lebanese Garlic Sauce

Toum Lebanese garlic sauce is a zesty, cloudlike spread made entirely from fresh garlic, lemon juice, oil, and salt. It transforms simple grilled meats, roasted vegetables, and warm flatbreads into something unforgettable. This classic Mediterranean condiment is essential for shawarma and kebab nights at my house, and I love how just a handful of pantry ingredients can create such creamy, bold flavors with a punchy kick.

The first time I made toum from scratch was with my grandmother at her little kitchen table. Now I whip up a jar every time we have a barbecue and my friends always ask for the secret behind its bold flavor.

Ingredients

• Garlic cloves: Make sure to use firm fresh bulbs for max aroma and less bitterness; young garlic gives the best punchy flavor.
• Cold water: This helps the garlic whip up light and fluffy and cools the emulsification.
• Lemon juice: Brings in sharp brightness; fresh squeezed makes a noticeable difference.
• Kosher salt: Seasons each bite and helps the garlic break down more smoothly; flaky salt can sometimes give uneven results so opt for a steady kind.
• Vegetable oil: Use a neutral one without much flavor like sunflower or canola for a pure garlic finish; olive oil can overpower the delicate balance.

Step-by-Step Instructions

Prepare Garlic:

Peel the garlic cloves and slice each one in half lengthwise. Remove any green sprout or germ you find inside which helps keep the sauce mellow and less bitter.

Mince Garlic with Water:

Add all the peeled garlic cloves to your food processor bowl along with the cold water. Blend until the garlic is very finely minced. Pause and scrape down the bowl so every bit gets chopped.

First Round of Emulsifying:

Add half your lemon juice and all the salt to the minced garlic. Blend once more until fully mixed.

Slowly Drizzle Oil Part One:

With the processor running very slowly drizzle in one cup of vegetable oil. Aim to take three minutes to pour this in which helps the sauce get airy; scrape down the bowl halfway through.

Add More Lemon Juice:

Pour in the rest of your lemon juice while the processor is still going. Let it fully blend in.

Slowly Drizzle Oil Part Two:

Continue the food processor and drizzle in the remaining two cups of vegetable oil. Go as slowly as you can for up to six minutes to preserve the fluffy texture, pausing to scrape the sides as needed.

Adjust and Finish:

The finished sauce should look thick, white, and cloudlike. Taste for salt, adding more if you like. Spread it onto everything while fresh or store for next week’s meals.

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Garlic is my absolute favorite ingredient for this recipe. Its sharp depth makes the toum shine. I remember my mom teaching me patience while drizzling the oil and telling stories from her childhood as the sauce came together. It is always a dish that brings everyone to the table.

Storage Tips

Keep your toum thick and airy by storing it in a tightly sealed jar in the fridge. It keeps its flavor for about one to two weeks. Do not freeze toum since it tends to separate and lose its perfect texture once thawed. Give it a stir if it sits and a quick taste just to freshen it up before serving.

Ingredient Substitutions

If you want a milder garlic hit, use half shallots in place of some of the cloves. Lemon juice can be swapped for mild white vinegar in a pinch, though purists will say the flavor is not the same. For oil, you can use grape seed or light-tasting avocado oil but avoid extra-virgin olive oil which can make the sauce dense and change the flavor.

Serving Suggestions

Toum is perfect as a dip for fries and fresh pita or spooned alongside grilled meats like chicken shawarma and lamb kabobs. My family likes it stirred into mashed potatoes or spread under a fried egg for breakfast. It is also a killer addition to sandwiches, wraps, and roasted vegetables, turning simple meals into flavor-packed dishes.

Toum in Lebanese Culture

Toum is more than a side dish in Lebanese kitchens. It is a symbol of hospitality, found at nearly every gathering especially during barbecues and family feasts. Traditionally made with a mortar and pestle, nowadays the process is much easier with a food processor. Every cook has their own twist, whether that is using more or less water or playing with extra seasonings.

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This recipe is a testament to simple ingredients creating bold flavors every time.

Frequently Asked Questions

→ How can I achieve a fluffy toum texture?

Add oil very slowly as you blend and frequently scrape down the sides for optimal emulsification.

→ Why do I need to remove the garlic germ?

The green sprout can add bitterness and a harsh flavor. Removing it gives a smoother, milder result.

→ How should toum be stored?

Keep in an airtight container in the fridge for up to 3 weeks. Stir gently before each use.

→ What oil works best for toum?

Use a neutral oil, like vegetable or sunflower oil, to let the garlic and lemon flavors shine through.

→ Can toum be made without a food processor?

Blending by hand with a mortar and pestle is possible, but requires time and constant motion for a creamy sauce.