Lebanese Garlic Sauce Recipe

Introduction

Lebanese Garlic Sauce, known as Toum, is a creamy and flavorful condiment that adds a bold garlic punch to any meal. This versatile sauce pairs beautifully with grilled meats, sandwiches, and roasted vegetables.

Ingredients

• ¾ cup peeled garlic cloves
• 1 teaspoon kosher salt
• 2 cups vegetable oil
• 4 tablespoons freshly squeezed lemon juice
• 4 tablespoons ice water

Instructions

1. Step 1: In a food processor, combine the garlic cloves and kosher salt. Process until a smooth paste forms, scraping down the sides as needed.
2. Step 2: With the processor running, slowly drizzle in the vegetable oil, starting with a few drops at a time to ensure proper emulsification.
3. Step 3: Once about half the oil is incorporated, alternate adding lemon juice and the rest of the oil gradually while the processor runs. This should take around 20 minutes to develop a creamy consistency.
4. Step 4: Blend in the ice water to achieve a smooth and spreadable texture.
5. Step 5: Transfer the sauce to a bowl, optionally drizzle with olive oil, and garnish with fresh parsley.
6. Step 6: Refrigerate overnight for the best flavor, then serve with your favorite dishes.

Tips & Variations

• Use fresh garlic for the best flavor and avoid any bitterness.
• For a lighter version, substitute half the vegetable oil with mild olive oil.
• Adjust the lemon juice to your taste if you prefer a tangier sauce.
• If your sauce separates, try blending in a teaspoon of cold water slowly to bring it back together.

Storage

Store the garlic sauce in an airtight container in the refrigerator for up to two weeks. Before serving, bring to room temperature and stir gently. It can be enjoyed cold or slightly chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce without a food processor?

While a food processor makes the process easier and quicker, you can finely mince the garlic by hand and whisk vigorously while adding oil slowly to emulsify, but it will take more time and effort.

Why does my garlic sauce sometimes taste bitter?

Bitterness can happen if the garlic is over-processed or if too much raw garlic is used. Using fresh garlic and processing just until smooth helps reduce bitterness.

Lebanese Garlic Sauce Recipe

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4.8 from 77 reviews

Lebanese Garlic Sauce, also known as Toum, is a creamy, fluffy, and intensely garlicky condiment made by emulsifying fresh garlic, lemon juice, and vegetable oil. This versatile sauce pairs perfectly with grilled meats, shawarma, kebabs, and roasted vegetables, providing a punch of fresh garlic flavor with a smooth, dreamy texture.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes plus overnight chilling
• Yield: Approximately 1 ½ cups 1x
• Category: Condiment
• Method: Blending
• Cuisine: Lebanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• ¾ cup peeled garlic cloves
• 1 teaspoon kosher salt
• 2 cups vegetable oil
• 4 tablespoons freshly squeezed lemon juice
• 4 tablespoons ice water

Instructions

1. Prepare garlic paste: In a food processor, combine the peeled garlic cloves and kosher salt. Process until a smooth paste forms, scraping down the sides of the bowl as needed to ensure everything is evenly blended.
2. Start emulsifying oil: With the food processor running, slowly drizzle in the vegetable oil, starting with just a few drops at a time. This slow addition is crucial for proper emulsification to prevent the sauce from separating.
3. Incorporate lemon juice and remaining oil: After approximately half the oil has been added smoothly, alternate adding the freshly squeezed lemon juice and the remaining oil gradually, while keeping the processor running. This gradual combination, taking around 20 minutes, yields the creamy and fluffy texture characteristic of authentic Lebanese garlic sauce.
4. Add ice water: Blend in 4 tablespoons of ice water to help achieve a perfectly smooth and light texture, balancing thickness and spreadability.
5. Finish and garnish: Transfer the finished sauce to a bowl. Optionally drizzle with olive oil and garnish with fresh parsley for a touch of color and extra flavor.
6. Chill and serve: Refrigerate the garlic sauce overnight to allow the flavors to meld and mellow, resulting in the best taste. Serve chilled alongside your favorite dishes such as grilled meats, sandwiches, or roasted vegetables.

Notes

• Slowly drizzling the oil is key to a successful emulsion and smooth sauce texture.
• Use fresh garlic for the best flavor; older garlic can be bitter or dull.
• Refrigerate for at least 8 hours before serving for optimal flavor development.
• The sauce can be kept in an airtight container in the refrigerator for up to one week.
• For a stronger garlic flavor, adjust garlic quantity but beware of overpowering the sauce.
• If the sauce breaks (separates), start blending a small amount of boiled potato or a raw egg white and slowly add the broken sauce to re-emulsify.

Keywords: Lebanese garlic sauce, toum, garlic dip, Lebanese condiment, garlic paste, easy garlic sauce