Creamy Lebanese Garlic Sauce (Toum) Recipe
Discover the vibrant and creamy Lebanese Garlic Sauce, also known as Toum, a vegan and flavorful condiment that enhances any meal with its bold garlic punch and smooth texture. Made with just a few simple ingredients, this sauce is quick to prepare and perfect for adding a zesty, aromatic lift to meats, vegetables, sandwiches, and dips.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Condiment
- Method: Blending
- Cuisine: Lebanese
- Diet: Vegan
Ingredients
For the Sauce
- 6 cloves Garlic – Fresh garlic is crucial for bold flavor.
- 1 teaspoon Salt – Sea salt enhances flavor.
- 1 cup Vegetable Oil – Neutral oil like canola or sunflower.
- 2 tablespoons Lemon Juice – Freshly squeezed for brightness.
- 2 tablespoons Water – Adjust for desired thickness.
Instructions
- Prepare the Garlic: Peel the garlic cloves and soak them in ice water for 10 minutes to mellow the sharpness, then drain and pat dry thoroughly to prepare for blending.
- Blend Garlic and Salt: Place the garlic cloves with a pinch of the salt into a food processor. Blend until the garlic is smooth and finely puréed, creating the base for the creamy texture.
- Emulsify with Oil: With the food processor running, slowly drizzle the vegetable oil in a steady stream. This gradual addition helps emulsify the mixture into a fluffy, mayonnaise-like consistency. If needed, add water bit by bit to adjust thickness.
- Add Lemon Juice: Once the oil is fully incorporated, add the freshly squeezed lemon juice and continue blending for another 30 seconds to meld flavors and stabilize the sauce.
- Adjust and Store: Check the sauce consistency; if it’s too thin, refrigerate to thicken, or blend in more garlic or water to reach your desired texture. Transfer to an airtight container and refrigerate. The sauce keeps for up to one week refrigerated.
Notes
- Using fresh garlic cloves is essential for the best flavor and texture.
- Slowly adding oil is critical to successfully emulsify the sauce without separation.
- If the mixture breaks or is too runny, refrigerate before whipping again to help re-emulsify.
- This sauce pairs beautifully with grilled meats, falafel, roasted vegetables, and as a sandwich spread.
- Use a neutral oil to avoid overpowering the garlic flavor.
