Lebanese garlic sauce is a fluffy garlic sauce- aka toum. A delicious condiment and can be used as a dip, spread or whisked into salad dressings and more.
Calling all my fellow garlic loving people!
If you’ve gotten carry-out or have dined-in at a Middle Eastern restaurant, you were most likely given small cups of this heavenly, fluffy garlic sauce. Also know as toum. It’s a condiment that can be used as a dip, spread or whisked into salad dressings and more.
If you’ve had chicken shawarma wraps, then there’s a very good chance you’ve had this sauce.
The recipe behind this addictively potent and magical white garlic sauce has been a complete mystery in my family for years. Every single time we order from La Marsa (extra garlic sauce please!) it’s the same thing : “How in the world do they make this?” or “What makes it so creamy?” or “I’ve heard that it’s potato.”
Well my lovely friends, all questions will be answered in this step-by-step post on how to make that crazy delicious Lebanese garlic sauce.
First up: What’s in it? GARLIC! Garlic, salt, oil and lemon juice. That’s it. No potato, egg or sour cream and mayonnaise as some may think. And it all happens by going slow, taking your time and creating an emulsion in your food processor.
If you can make homemade mayonnaise, you can make toum.
Start with a cup of peeled, whole garlic cloves. Make sure the bulbs are firm with tight skins and do are not sprouting green shoots.
I have one of those silicon tubes for peeling garlic, but I’ve been told you can place all individual cloves of garlic into a stainless bowl with another stainless bowl over top (rim to rim), and shake what your mama gave ya. The peels should/will come right off. I have yet to try it, but after rolling 4 bulbs worth of garlic cloves… I
may will definitely try it next.
In to your food processor, fitted with the blade attachment, add 2 teaspoons kosher salt and the cup of peeled, whole garlic cloves.
**TIP: when I was doing my research on this sauce, I watched several YouTube video tutorials and I remember one saying to make sure every tool and gadget is thoroughly dried and that there is zero water in your processor, on your spatula or measuring cups and spoons. Water will not allow the emulsion of oil and lemon juice with the garlic.
Pulse until finely chopped.
Scrape down the sides with a spatula…
…secure the lid once more and pulse until finely minced, scraping down the sides one last time.
With the motor running, S-L-O-W-L-Y pour a half cup of grapeseed oil in a thin and steady stream into the processor.
Why grapeseed oil? Well, truthfully, the thought of using 4 cups of oil period gives me the heebie-jeebies (did I spell that right?) so I went with an oil that is more healthy. Typically corn or vegetable oil is recommended, and will most likely yield a lighter and fluffier sauce. However grapeseed or (light or extra light) olive oil can be used. The taste is still delicious it just may affect the overall fluffiness but who cares? It’s garlic sauce!
Allow the processor to continue to blend for 30 seconds before pouring in 2 teaspoons of freshly squeezed lemon juice.
Repeat these steps, going slow and not rushing adding in 1/2 cup (of oil) and then letting it run for 30 seconds before adding the 2 teaspoons of lemon juice. Keep alternating, scraping down the sides once in a while, until you’ve used up both the oil and lemon juice.
Once the oil and lemon juice is used, continue to blend for another 30 to 45 seconds until light and fluffy.
It’s incredible isn’t it? Just salt, garlic, oil and lemon juice.
Remove the bowl from the base of the processor because this sauce will get a little warm from being processed over the course of 10 (ish) minutes straight and will need to cool down. Have the Lebanese garlic sauce cool for an hour on the counter or until the sauce is room temperature and no longer warm. You just don’t want any moisture to accumulate on the lid of the container that you’re storing it in, or the water could drip into the sauce and it could cause the garlic sauce to separate.
Cover and refrigerate for 1 to 2 months, or portion this up and freeze for up to 6 months and have garlic sauce whenever you wish.
I do try to make this garlic sauce a day in advance. This will give it a chance to calm and mellow out a bit. Because this is a garlic sauce, so expect it to be potent.
This Lebanese garlic sauce is crazy delicious and my entire family loves it.
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
Lebanese Garlic Sauce (Toum)
An addictively potent and magical white garlic sauce. Use as a dip, spread or whisk into salad dressings. It's without a doubt delicious!
Yield: about 5 cups
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
2 teaspoons kosher salt
1 cup peeled garlic cloves (about four small to medium bulbs)
4 cups grapeseed oil (or vegetable or corn oil may be used)
1/2 cup freshly squeezed lemon juice, strained
In the bowl of your food processor, add the 2 teaspoons of kosher salt and the peeled garlic cloves.
Pulse until chopped. Use a spatula to scrape down the sides of the bowl and continue to pulse until finely chopped. Scrape down the sides of the bowl one last time before securing the lid.
With the food processor running, very slowly pour a 1/2 cup of oil in thin steady stream through the hole of your lid or the food chute. Stop and allow the processor to run for 30 seconds before adding in 2 teaspoons of lemon juice. Repeat this step; 1/2 cup of oil, allow the processor to run for 30 second, then add 2 teaspoons of lemon juice until both the oil and lemon juice are gone.
Once all the oil and lemon juice have been used, continue to process the garlic sauce until light and fluffy, about 30 to 45 more seconds.
Remove the bowl from the food processor and take out the blade. Allow the sauce to cool on the counter for 1 hour or until the sauce has cooled down before storing.
SIMPLY SCRATCH TIPS: Make sure every tool and gadget is thoroughly dried and that there is zero water in the bowl or on the blade of your food processor or on your spatula, measuring cups and spoons. Water will not allow the emulsion of oil and lemon juice with the garlic.
Use fresh garlic! Bulbs that have sprouts coming off the top are not good! Use bulbs of garlic that are firm, with tight skins and are without blemish or green sprouts.
Also allow the sauce to cool completely for an hour on the counter or until the sauce is room temperature and not warm whatsoever. You just don't want any moisture to accumulate on the lid of the container you're storing it in or the water could drip into the sauce and it could cause the garlic sauce to separate.
Cover and refrigerate for 1 t0 2 months, or portion this up and freeze for up to 6 months and have garlic sauce whenever you wish.
For best results, make a day in advance.