Lebanese Garlic Sauce Recipe

Introduction

Lebanese Garlic Sauce, also known as Toum, is a creamy, flavorful condiment bursting with fresh garlic and lemon. It’s perfect for adding a zesty kick to grilled meats, sandwiches, or vegetables.

Ingredients

• ¾ cup peeled garlic cloves
• 1 teaspoon kosher salt
• 2 cups vegetable oil
• 4 tablespoons freshly squeezed lemon juice
• 4 tablespoons ice water

Instructions

1. Step 1: In a food processor, combine the garlic cloves and kosher salt. Process until a smooth paste forms, scraping down the sides as needed.
2. Step 2: With the processor running, slowly drizzle in the vegetable oil, starting with a few drops at a time to ensure proper emulsification.
3. Step 3: Once about half the oil is incorporated, alternate adding lemon juice and the remaining oil gradually while the processor runs. This gradual process should take around 20 minutes for a creamy consistency.
4. Step 4: Blend in the ice water to achieve a smooth texture.
5. Step 5: Transfer the sauce to a bowl, optionally drizzle with olive oil, and garnish with fresh parsley.
6. Step 6: Refrigerate overnight for the best flavor, then serve with your favorite dishes.

Tips & Variations

• Use fresh, firm garlic to avoid bitterness and achieve the best flavor.
• If you prefer a milder sauce, reduce the garlic quantity slightly.
• Try substituting part of the vegetable oil with light olive oil for added richness.
• For a smoother sauce, make sure to drizzle the oil very slowly at first to create a stable emulsion.

Storage

Store the sauce in an airtight container in the refrigerator for up to one week. The flavor will intensify the longer it rests. Before serving, bring to room temperature and stir gently. If it separates, whisk it briefly to recombine.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Lebanese Garlic Sauce without a food processor?

While a food processor makes the job easier and ensures a smooth texture, you can use a sturdy mortar and pestle to pound the garlic and slowly whisk in the oil and lemon juice, though it will require more effort.

Why does my garlic sauce taste bitter?

Bitter flavor often comes from over-processing or using old garlic. To avoid this, use fresh garlic and process gently, especially when adding the oil to maintain a balanced, smooth taste.

Lebanese Garlic Sauce Recipe

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4.8 from 144 reviews

Lebanese Garlic Sauce, also known as Toum, is a creamy, flavorful condiment made from fresh garlic, lemon juice, and vegetable oil. This versatile sauce is emulsified into a smooth, airy texture and is perfect for pairing with grilled meats, vegetables, and Middle Eastern dishes. The slow drizzling of oil and gradual addition of lemon juice create a rich, garlicky spread that enhances any meal.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Approximately 1 ½ cups 1x
• Category: Sauce
• Method: Blending
• Cuisine: Lebanese
• Diet: Halal

Ingredients

Scale 1x2x3x

Ingredients

• ¾ cup peeled garlic cloves
• 1 teaspoon kosher salt
• 2 cups vegetable oil
• 4 tablespoons freshly squeezed lemon juice
• 4 tablespoons ice water

Instructions

1. Prepare Garlic Paste: In a food processor, combine the peeled garlic cloves and kosher salt. Process until a smooth paste forms, scraping down the sides of the bowl as necessary to ensure even blending.
2. Start Emulsification: With the processor running, slowly drizzle in the vegetable oil, beginning with just a few drops at a time. This gradual addition helps to start the emulsification process, which is critical for the sauce’s creamy texture.
3. Alternate Adding Lemon and Oil: Once about half of the vegetable oil is incorporated, begin alternating between adding tablespoons of lemon juice and small amounts of the remaining oil. Continue this slow process for around 20 minutes while the processor runs to ensure the sauce achieves a smooth, creamy, and stable consistency.
4. Add Ice Water: Blend in the ice water to adjust the texture, making the sauce smoother and lighter.
5. Finish and Garnish: Transfer the garlic sauce to a serving bowl. Optionally, drizzle a little olive oil on top and garnish with fresh parsley for enhanced presentation and flavor.
6. Chill for Flavor: Refrigerate the sauce overnight to allow the flavors to meld and fully develop, resulting in the best taste when served.

Notes

• Use fresh garlic cloves for the best flavor and smooth texture.
• Be patient with the oil addition—it’s key to a stable emulsion and creamy sauce.
• For a different flavor profile, you can substitute vegetable oil with light olive oil, but avoid extra virgin as it is too strong.
• The sauce keeps well refrigerated for up to a week.
• Serve as a dip, sandwich spread, or accompaniment to grilled meats and vegetables.

Keywords: Lebanese garlic sauce, toum, garlic dip, Middle Eastern sauce, emulsified garlic sauce