Lebanese Garlic Sauce (Toum) Recipe | CookOS

Lebanese Garlic Sauce (Toum)

Name: Lebanese Garlic Sauce (Toum) Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Lebanese
Ingredients: 40 cloves garlic; 1 1/2 lemons, juiced; 1 1/2 tbsp white vinegar; 1 pinch kosher salt; 1 1/2 cups light-tasting olive oil

Toum is a traditional Lebanese garlic sauce made by emulsifying 40 cloves of garlic with lemon juice and olive oil in a food processor until fluffy and creamy. It's a tangy, mellow-garlic condiment essential for shawarma and works as a versatile dip.

🌍Lebanese 🏷️Garlic sauce 🏷️Toum 🏷️Middle eastern 🏷️Sauce Dip

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

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Ingredients

40 cloves garlic
1 1/2 lemons, juiced
1 1/2 tbsp white vinegar
1 pinch kosher salt
1 1/2 cups light-tasting olive oil

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Instructions

1
In the bowl of a food processor, combine the garlic cloves, freshly squeezed lemon juice, white vinegar, and a pinch of kosher salt.
2
Secure the lid and puree the mixture until the garlic is finely minced into a paste. This initial blend helps to mellow the garlic flavor.
3
With the food processor running, very slowly stream in the light-tasting olive oil. This gradual addition is key to creating a stable emulsion.
4
Continue blending until all the oil is incorporated and the sauce is thick, white, and fluffy.
5
Transfer the finished Toum to a bowl. Serve immediately or cover and refrigerate.

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Tips & Notes

Pro tips

Add olive oil very slowly (a few tablespoons at a time) while the food processor runs continuously to ensure proper emulsification and achieve the signature fluffy texture.
Use room-temperature ingredients—cold garlic and oil emulsify less effectively than ingredients at room temperature.
Add lemon juice first before the oil begins to break the emulsion; if the sauce breaks, restart with a fresh clove of garlic in a clean processor bowl and slowly whisk in the broken mixture.
The sauce should resemble fluffy whipped cream when finished; if it's too thick, pulse in a small amount of warm water to loosen it.

Substitutions

White vinegar → lemon juice only (use 3 tbsp total lemon juice instead of 1.5 tbsp plus vinegar)
Light-tasting olive oil → neutral oil such as vegetable or canola oil (for a milder flavor)
Kosher salt → sea salt (adjust to taste in small pinches)

Storage & make-ahead

Store toum in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Thaw in the refrigerator before serving.

Equipment

food processor

Common Questions

Why is my toum not getting fluffy or emulsifying properly?

Make sure you're adding the olive oil slowly while the food processor runs. Emulsification requires patience—add oil a few tablespoons at a time until the mixture reaches a fluffy, mayo-like consistency.

Can I make toum without a food processor?

A blender or immersion blender can work, but a food processor is ideal for achieving the proper fluffy texture. A mortar and pestle will require significant effort.

How long does toum keep?

Toum keeps refrigerated in an airtight container for up to 2 weeks. You can also freeze it for up to 3 months.

What's the difference between toum and garlic aioli?

Toum uses only garlic, lemon juice, vinegar, salt, and olive oil with no egg, while aioli traditionally contains egg yolk as an emulsifier. Toum has a lighter, fluffier texture.