Authentic Lebanese Toum (Garlic Sauce) Recipe
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Learn how to make toum, the fluffy, pungent Lebanese garlic sauce that's perfect for grilled meats, shawarma, falafel, and more. This traditional four-ingredient recipe is vegan, naturally gluten-free, and packs a bold garlicky punch.
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Ingredients
- •1 cup peeled fresh garlic cloves (about 3 heads)
- •1 teaspoon kosher salt
- •2 1/2 cups neutral oil (such as sunflower, grapeseed, or canola), at room temperature
- •1/4 cup freshly squeezed lemon juice (from 1–2 lemons), strained
- •2 tablespoons ice-cold water
Instructions
- 1
1. Slice off the root ends of the peeled garlic cloves and remove any green sprouts for a sweeter, less bitter flavor.
- 2
2. Add the garlic cloves and salt to a food processor. Pulse until finely minced, scraping down the sides as needed.
- 3
3. With the food processor running, slowly drizzle in about 2 tablespoons of oil, then a teaspoon of lemon juice. Continue alternating small amounts of oil and lemon juice, allowing the mixture to emulsify before each addition.
- 4
4. Continue this process, very slowly streaming in oil, alternating occasionally with lemon juice, until both are fully incorporated. Go slowly—this process should take 10–12 minutes.
- 5
5. Once all oil and lemon juice are added, check the consistency. If the toum is too thick, drizzle in the cold water, one tablespoon at a time, processing until the sauce is cloud-like and spreadable.
- 6
6. Taste and adjust salt or lemon juice if needed. Transfer to a clean jar or airtight container.
- 7
7. Let the toum rest in the refrigerator for at least 2 hours before serving to mellow the raw garlic flavor.
- 8
8. Serve chilled as a dip, spread, or sauce for grilled meats, roasted vegetables, and more.
Tips & Variations
Pro Tips
- • Use the freshest garlic possible—older garlic can be extra spicy or bitter.
- • Patience is key: Add oil very slowly to prevent the emulsion from breaking.
- • If the emulsion breaks, stop adding oil and add a spoonful of cold water to help bring it back together.
- • Neutral oil is essential; olive oil is too strong and can make the sauce bitter.
- • Store toum in a glass jar to avoid garlic odor lingering in plastic containers.
Storage
- • Refrigerator: Up to 1-2 weeks in airtight container
- • Freezer: Up to 3 months (thaw overnight in fridge)
- • Best Practice: Store in glass jars for longer freshness
Recipe Variations
- • Add a small handful of fresh parsley or cilantro in the final minute for a herby toum.
- • For a milder flavor, roast half the garlic cloves and use half raw.
- • Substitute some lemon juice with white vinegar for extra tang.
Frequently Asked Questions
Why did my toum separate or turn runny?
Toum separates if oil is added too quickly or the emulsion breaks. Add oil slowly and, if it breaks, try adding a spoonful of ice-cold water while processing to bring it back.
Can I make toum without a food processor?
Traditional toum can be made by hand with a mortar and pestle, but it’s labor-intensive and requires patience. A food processor or high-powered blender yields more reliable results.
How long does toum last in the fridge?
Stored in an airtight container, toum will keep up to 3–4 weeks. Its flavor mellows over time.
Can toum be frozen?
Yes! Freeze toum in small portions and thaw as needed. See our guide on <a href="/articles/how-to-freeze-sauces-for-maximum-freshness">freezing sauces for maximum freshness</a>.
Is toum spicy?
Toum is intensely garlicky but not spicy in the chili-pepper sense. Using fresh, young garlic will give you a softer flavor.
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