If you are a garlic lover looking for a truly sensational way to elevate your meals, this Creamy Lebanese Garlic Sauce (Toum) Recipe is the answer you’ve been waiting for. With just a handful of simple ingredients, this luscious, fluffy garlic emulsion delivers a bold, fresh flavor that brightens everything from grilled meats to roasted vegetables. It’s the kind of sauce that grabs your attention at first bite and keeps you coming back for more—perfect as a dip, spread, or marinade. Trust me, once you master this staple of Lebanese cuisine, you’ll find yourself adding it to almost every dish!
Ingredients You’ll Need
Making this vibrant sauce requires only a few pantry staples, but each ingredient plays a crucial role in creating the perfect balance of creaminess, punch, and brightness that defines the Creamy Lebanese Garlic Sauce (Toum) Recipe.
- 28 cloves garlic: The heart and soul of the sauce; fresh garlic ensures that bold, pungent flavor.
- 1 tablespoon kosher salt: Enhances the garlic’s natural flavor and helps with emulsification.
- 3 cups vegetable oil: A neutral oil is best to keep the garlic flavor front and center while providing the silky texture.
- 4 tablespoons lemon juice, divided: Adds needed acidity to balance the richness and keeps the sauce bright and fresh.
How to Make Creamy Lebanese Garlic Sauce (Toum) Recipe
Step 1: Purée the Garlic and Salt
Start by peeling those garlic cloves and tossing them into your food processor with the kosher salt. Pulse and process for 10 to 20 seconds until you have a very fine paste. Scrape down the sides often—this is essential to get an ultra-smooth base that will hold the emulsion later. The salt not only seasons but also helps break down the garlic, releasing its oils and aroma.
Step 2: Emulsify the Oil Slowly
With the food processor running continuously, drizzle in the first cup of vegetable oil in an extremely slow, steady stream. This slow addition allows the garlic paste to grab onto the oil molecules and form that deliciously thick, mayonnaise-like texture. Patience here is key—the gradual process is what makes the creaminess possible.
Step 3: Alternate Lemon Juice and Oil
Next, add about 1 ½ teaspoons of lemon juice, continuing to pour the oil slowly as you alternate between lemon juice and oil until all 3 cups of oil and 4 tablespoons of lemon juice are incorporated. This alternating helps stabilize the emulsion and adds the acid that brightens the sauce’s flavor. The entire process should take around 8 to 10 minutes, and you’ll know it’s done when the texture is thick, fluffy, and creamy.
Step 4: Store and Chill
Once your toum reaches that perfect consistency, transfer it to an airtight container or jar. Refrigerate for up to 3 weeks, during which the flavors will meld and deepen—though I doubt it will last that long!
How to Serve Creamy Lebanese Garlic Sauce (Toum) Recipe
Garnishes
A sprinkle of fresh chopped parsley or a pinch of sumac adds a pop of color and bright, slightly tangy notes that make each spoonful even more inviting. You can also drizzle a little extra virgin olive oil on top for a glossy finish and richer flavor.
Side Dishes
This sauce is exceptional alongside grilled chicken, roasted lamb, or even crispy potatoes. It’s a perfect match for Middle Eastern dishes like shawarma, kebabs, or falafel. And don’t forget pita bread—dipping wedges of warm, fluffy pita directly into toum is pure comfort food bliss.
Creative Ways to Present
Think outside the classic uses: try spreading toum inside sandwiches or wraps for a garlicky kick, dollop it on roasted vegetables, swirl it into hummus, or even use it as a base for salad dressings and marinades. Its creamy texture and bold flavor make it incredibly versatile.
Make Ahead and Storage
Storing Leftovers
This sauce keeps beautifully in an airtight container in the refrigerator for up to three weeks. The flavors continue to develop, making leftovers just as delicious. Just give it a good stir before serving as the oil may separate slightly over time.
Freezing
While toum can be frozen, it may lose some of its emulsified creaminess upon thawing and become a bit watery. If you want to freeze, store it in an airtight container and thaw slowly in the fridge overnight. Whisk it well afterward to bring back some of that lovely texture.
Reheating
Since it’s essentially a cold sauce, reheating is not recommended as heat can break the emulsion and alter its delicate flavor. Instead, serve it chilled or at room temperature for the best taste and consistency.
FAQs
Can I make this Creamy Lebanese Garlic Sauce (Toum) Recipe without a food processor?
While a food processor or immersion blender is highly recommended for the smoothest, creamiest texture, you can carefully use a mortar and pestle to gradually blend the garlic and oil. It requires extra patience and elbow grease but can still yield delicious results.
Why did my toum sauce break or separate?
Breaking usually happens if oil is added too quickly, garlic isn’t pureed enough, or lemon juice is poured too fast. To fix broken toum, blend an egg white or a tablespoon of water separately then slowly add the broken mixture back into it while blending. This can bring the sauce back to its creamy glory.
Can I substitute lemon juice with vinegar?
Lemon juice is preferred due to its fresh, bright acidity that perfectly complements the garlic. Vinegar can be used, but the flavor will be sharper and less balanced. If you choose vinegar, start with less and adjust to taste.
Is this sauce very garlicky?
Absolutely yes! That’s the beauty of this Creamy Lebanese Garlic Sauce (Toum) Recipe. The raw garlic flavor is prominent but mellowed by the oil and lemon juice, resulting in an aromatic, vibrant, and addictive garlic punch.
What’s the best oil to use for toum?
Neutral oils like vegetable, canola, or sunflower oil work best to avoid overpowering the garlic. Avoid strongly flavored oils such as olive oil, which can mask the bright garlic notes and affect the sauce’s emulsification.
Final Thoughts
Making this Creamy Lebanese Garlic Sauce (Toum) Recipe is like unlocking a whole new level of flavor for your cooking. Its simplicity, paired with intense garlic goodness and irresistible creaminess, makes it one of my all-time favorite sauces to whip up. Give it a try—you’ll wonder how you ever lived without it in your kitchen!
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Creamy Lebanese Garlic Sauce (Toum) Recipe
This authentic Lebanese toum recipe creates a creamy, garlicky sauce perfect as a spread, dip, or marinade. Made from just four simple ingredients—garlic, salt, vegetable oil, and lemon juice—it emulsifies into a thick mayonnaise-like consistency using a food processor or immersion blender in about 12 minutes. This versatile sauce adds bold flavor to grilled meats, sandwiches, and vegetables.
- Total Time: 12 minutes
- Yield: 4 cups
Ingredients
Garlic Base
- 28 cloves garlic
- 1 tablespoon kosher salt
Oil
- 3 cups vegetable oil (or other neutral oil)
Acid
- 4 tablespoons lemon juice, divided
Instructions
- Prepare Garlic Paste: Add the garlic cloves and kosher salt to a food processor and pulse for 10-20 seconds. Stop and scrape down the sides, then continue processing until the garlic forms a fine, smooth paste.
- Begin Emulsification: With the processor running continuously, very slowly drizzle in 1 cup of vegetable oil. The garlic and oil will start to emulsify, thickening into a paste.
- Add Lemon Juice Gradually: Slowly add 1 1/2 teaspoons of lemon juice, wait a few seconds to ensure it absorbs fully, then slowly add another cup of oil.
- Repeat Oil and Lemon Juice Addition: Continue alternating between slowly adding 1 cup of oil and 1 1/2 teaspoons of lemon juice until all 3 cups of oil and 4 tablespoons of lemon juice are incorporated. This gradual process takes about 8-10 minutes and forms a thick, mayonnaise-like sauce.
- Store the Sauce: Transfer the toum to an airtight jar and refrigerate. It will keep fresh for up to 3 weeks.
- Alternative Immersion Blender Method: In a jar or container, combine 9-10 garlic cloves, 1 1/2 teaspoons salt, 1 tablespoon lemon juice, and 1/3 cup oil. Blend for 10-20 seconds until puréed. Slowly add remaining oil while blending to emulsify completely, resulting in a creamy texture.
Notes
- Add oil very slowly at first—almost drop by drop—to prevent the emulsion from breaking.
- Ensure garlic is finely pureed and creamy to help the sauce emulsify properly.
- Use room temperature garlic and cool oil to avoid overheating the mixture, which can cause separation.
- Add lemon juice gradually to balance acidity and stabilize the emulsion.
- If the sauce breaks, rescue it by blending 1 egg white or 1 tablespoon of water in a clean processor and slowly drizzling in the broken sauce until thickened.
- High-quality, sharp blades and a powerful processor enhance emulsification success; immersion blending offers more control for small batches.
- Prep Time: 12 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Lebanese
- Diet: Vegan
