Authentic Lebanese Toum (Garlic Whipped Sauce) Recipe
Learn how to make authentic Lebanese Toum, a creamy, fluffy, and intensely garlicky whipped sauce that's a staple in Middle Eastern cuisine. Perfect as a dip, spread, or marinade, Toum elevates grilled meats, roasted vegetables, and wraps with its bold, zesty flavor.
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Ingredients
- •1 cup peeled fresh garlic cloves (about 3 large heads, germ removed)
- •1 teaspoon kosher salt
- •2 1/2 cups neutral oil (such as sunflower, canola, or grapeseed), at room temperature
- •1/4 cup freshly squeezed lemon juice (about 2 lemons), strained
- •1/4 cup ice-cold water
Instructions
- 1
Add garlic cloves and salt to a food processor. Pulse until the garlic is finely minced and forms a smooth paste, scraping down the bowl as needed.
- 2
With the processor running, very slowly drizzle in about 1/4 cup of oil, drop by drop, until the mixture begins to emulsify and thicken.
- 3
Continue alternating between slowly adding oil (in a thin, steady stream) and lemon juice, pausing to scrape the sides as needed. This process should be gradual to maintain the emulsion.
- 4
Once all the lemon juice has been incorporated, alternate between the remaining oil and ice water, adding each slowly as the sauce thickens to a fluffy, white consistency.
- 5
When all ingredients are incorporated and the toum is thick and creamy, stop processing. The sauce should be glossy, white, and spreadable.
- 6
Taste and adjust seasoning if needed. Transfer to a clean jar or airtight container and refrigerate.
Tips & Variations
Pro Tips
- • Use only fresh garlic cloves; pre-peeled or old garlic can make the sauce bitter.
- • Remove the green germ from the garlic for a milder, sweeter flavor and to reduce bitterness.
- • Drizzle the oil in extremely slowly, especially at the start—rushing this step can break the emulsion.
- • If the mixture starts to separate, stop adding oil and add a teaspoon of ice water to help bring it back together.
- • Toum is potent; start with a small amount when serving and adjust to taste.
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 handful of fresh parsley or cilantro for a herby twist.
- • Mix in a pinch of ground cumin or white pepper for subtle warmth.
- • For a milder version, use roasted garlic instead of raw (the sauce will be less sharp and slightly sweeter).
Frequently Asked Questions
Why did my toum break or separate?
Toum is an emulsion and can break if oil is added too fast, or if ingredients are not at room temperature. Add oil slowly and use ice water to help bring a broken emulsion back.
Is toum vegan and gluten-free?
Yes, toum contains no animal products or gluten. It’s naturally vegan and gluten-free.
How long does homemade toum last?
Stored in a clean, airtight container in the fridge, toum lasts up to 3-4 weeks. Use a clean spoon each time to avoid contamination.
Can I freeze toum?
Yes, toum can be frozen in small portions for up to 2 months. Thaw in the refrigerator and stir before serving.
How can I use toum?
Toum is perfect with grilled meats, kebabs, roast potatoes, sandwiches, and as a dip for fries or veggies.
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