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This Lebanese garlic sauce is pretty easy to make and can be whipped in just a few minutes. With just 4 ingredients, your toum will be ready in no time.
Ask any Lebanese folk about their favorite dip with shawarma, meat skewers, or chicken tawook and you will get one single answer: the one and only Lebanese toum aka Lebanese garlic sauce. And our home is not an exception. Whenever we are in for healthy dinner ideas such as a Lebanese barbecue, toum or Lebanese garlic sauce must be the staple on the dining table.
This Lebanese garlic sauce is pretty easy to make and can be whipped in just a few minutes. Although you may have heard that you will wear your meticulous gloves while turning your garlic cloves into delicious toum, this recipe of Lebanese garlic sauce is one of the easy food recipes that you can finish off in no time.
With just 4 ingredients, your toum will be ready and most importantly will sit fresh in your fridge for over a month. How spectacular is that! Although it is best enjoyed next to many quick easy recipes barbecue platter, you can always add garlic sauce to many marinades and plates such as chicken marinade, roasted vegetables, sandwiches, and so on.
Toum or Lebanese garlic sauce is a sort of white thick sauce made essentially with garlic cloves.
Added to garlic are salt, lemon or lemon salt, and vegetable oil. The oil, while being slowly drizzled, is what will make garlic a thick white sauce.
On the other hand, if you are using lemon salt, this will thicken the sauce once added. If you do not feel like your sauce needs to be thickened, then you can add lemon salt toward the end.
The essential step in the process of making garlic sauce is drizzling the vegetable oil very slowly so that the garlic emulsifies.
For a successful garlic sauce, follow these steps:
You can always replace lemon salt with lemon juice. However, if you do so, drizzle lemon juice alternatively with vegetable oil.
Do not lose your temper, the whole process may take up to 10 minutes. If your food processor gets tired, give her a few seconds to rest.
Many factors intervene in protecting your garlic sauce from breaking. First, the garlic. The secret is to put the garlic heads with the skin on in the freezer for 24 hours. The cloves will not be dry and will work better during the emulsification process.
The second is the vegetable oil. You need to make sure that you are drizzling the vegetable oil very slowly.
Not really. This is not an essential task. The stem is the oldest part of the garlic clove. So, when you remove it, you end up with fresh garlic at the end.
Yes, sure you can. However, avoid adding the lemon juice in bulk at the end of the process. You will end up with watery sauce. Add the lemon juice alternatively with vegetable oil, one spoon at a time. Just make sure you start adding lemon juice after the garlic is emulsified.
Avoid using a food processor with a large bowl. Use a bowl of adequate size so that the blade can mince well the garlic.
Try storing your toum in an air-tight container in the fridge. They will last for 3 to 4 months.
Do not use olive oil. It is very strong in flavor and will affect the taste of the toum. Try using canola, corn, or sunflower oil.
Looking for more recipes for dips and sauces? Check out these recipes:
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This Lebanese garlic sauce is pretty easy to make and can be whipped in just a few minutes. With just 4 ingredients, your toum will be ready in no time.
Calories: 291 kcal per serving | Serving size: 1 tbsp | Number of servings: 8
Total Fat 28 g | Saturated Fat 4 g | Cholesterol 0 mg | Sodium 151 mg | Potassium 136 mg | Total Carbohydrate 11 g | Dietary Fiber 1 g | Sugars 0 g | Protein 2 g | Vitamin A: 0% | Vitamin C: 18% | Calcium: 6% | Iron: 3%
* The Percent Daily Values are based on a 2,000 calorie diet