Go Back
+ servings

Lebanese Garlic Sauce (Toum)

Print Recipe
An addictively potent and magical white garlic sauce. Use as a dip, spread or whisk into salad dressings. It's without a doubt delicious! yields 5 cups
Course Homemade Ingredients & Condiments
Cuisine Lebanese, Middle Eastern
Keyword condiment, garlic, Lebanese, lemon, sauce
Prep Time 30 mins
Total Time 30 mins
Servings 20 servings
Calories 397
Author Laurie McNamara


  • 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.


Pro 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. For a less pungent garlic taste, remove the germ from the center of each clove of garlic.

How To Best Store Toum:

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 to 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.

What to do if your toum or Lebanese garlic sauce breaks or separates?

Remove all but 1/3 cup or so of the sauce from the bowl of your food processor. Add in 1 egg white, secure the lid and process to combine. Add the remaining toum and process until thick and fluffy.


Calories: 397kcal | Carbohydrates: 3g | Protein: 1g | Fat: 44g | Saturated Fat: 4g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 7g | Sodium: 234mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg