Fluffy, creamy, and intensely garlicky, Lebanese garlic sauce, also known as toum, is a classic Middle Eastern condiment made with just a few simple ingredients. Fresh garlic, neutral oil, lemon juice, and salt are emulsified together to create a light, almost whipped texture with a bold garlic flavor.
Serve it alongside chicken shawarma, grilled meats, roasted potatoes, falafel, pita, or vegetables for an instant boost of flavor.
Homemade Lebanese Garlic Sauce
The secret to authentic toum is slowly adding the oil while blending. This creates a stable emulsion that transforms a handful of simple ingredients into a thick, creamy sauce without using mayonnaise or dairy.
Ingredients
- 1 cup peeled garlic cloves
- 1 tsp kosher salt
- 3 cups neutral oil, such as canola, sunflower, or grapeseed oil
- ¼ cup fresh lemon juice
- ¼ cup ice-cold water, as needed
Instructions
1. Prepare the Garlic
Peel the garlic cloves and slice them in half. If your garlic has a visible green sprout running through the center, remove it for a milder, less bitter flavor.
2. Blend the Garlic
Add the garlic and salt to a food processor.
Process until the garlic is very finely minced, stopping occasionally to scrape down the sides of the bowl.
3. Start the Emulsion
With the food processor running, begin adding the oil very slowly, starting with just a thin drizzle.
Once the mixture begins to thicken and turn creamy, continue gradually adding the oil.
4. Add the Lemon Juice
Alternate between small amounts of oil and lemon juice as you continue blending.
Take your time during this step. Adding too much oil at once can cause the emulsion to separate.
5. Adjust the Texture
Continue blending until the sauce becomes thick, fluffy, and bright white.
If needed, gradually add a small amount of ice-cold water to loosen the sauce and create a lighter consistency.
6. Chill & Serve
Transfer the toum to an airtight container and refrigerate before serving. Chilling gives the flavors time to settle and helps mellow some of the garlic's intensity.
Serve with shawarma, kebabs, grilled chicken, roasted vegetables, fries, or warm pita.
Why This Recipe Works
Toum gets its creamy texture from emulsification, not dairy. Garlic naturally contains compounds that help oil and liquid combine into a stable mixture.
Slowly incorporating the oil is key. It allows tiny droplets of oil to disperse throughout the garlic and lemon mixture rather than separating, creating toum's signature thick, fluffy texture.
Tips for the Best Lebanese Garlic Sauce
- Use fresh, firm garlic for the best flavor and texture.
- Choose a neutral oil so it doesn't overpower the garlic.
- Add the oil very slowly, especially at the beginning.
- Use fresh lemon juice for brightness and acidity.
- Keep your ingredients cool to help maintain the emulsion.
- Let it rest in the refrigerator before serving if you prefer a slightly milder garlic flavor.
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