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Creamy Lebanese Garlic Sauce (Toum) Recipe

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3.8 from 13 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Store the Sauce: Transfer the toum to an airtight jar and refrigerate. It will keep fresh for up to 3 weeks.
  6. 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.
  • Author: Maya
  • Prep Time: 12 minutes
  • Cook Time: 0 minutes
  • Category: Sauce
  • Method: Blending
  • Cuisine: Lebanese
  • Diet: Vegan

Find it online: https://recipeteach.com/creamy-lebanese-garlic-sauce-toum-recipe/