Naturally vegan, gluten free and paleo, this Lebanese Garlic Sauce is light, fluffy and packed with flavor. Serve with grilled meat, shish kebobs or warm pita.
I am so lucky. As much as I would love to say that I am a self-taught, self-made home chef, I really can’t take credit. It’s in my blood. It’s in my DNA. It’s in my genes. My family is full of incredible cooks on both sides but today’s post is about one woman in particular, my Aunt Paula.
She won’t let anyone photograph her, ever. As you know, I’m a bit camera happy and always have it out at family gatherings and parties. Whenever she seems me come near she looks the other way.
My Aunt Paula is known for gifting friends and family with food all year round. If you’re sick, she will defrost homemade chicken soup and deliver it with a bag of fritos – the best chicken soup topping in the world. Just have a baby? She’ll stop by at dinner with a platter of Hushwee rice.
At Christmas, she is notorious for The Gift of Butter (Clarified Butter). If we happen to stop by for a walk during the weekend, it’s almost a guarantee she is baking up a loaf of barley bread for my Uncle Randy to pack in his lunch box during the week. Inevitably, she’ll have a loaf to send you home with. Aunt Paula is the best and I owe all of my Lebanese food skills to her.
As you probably guessed, this Lebanese Garlic Sauce was the most recent food gift I received from my Aunt Paula. The recipe is just four simple ingredients but with a little love it turns into a magical, intoxicating and addictive sauce you’ll be spreading on pita sandwiches, serving with Beef Shawarma or dipping with Chicken Tawook.
Your fork is waiting.
- 1 cup garlic cloves peeled (roughly 3 heads of garlic)
- 1 teaspoon salt
- 4 cups canola oil
- 1 cup juice of lemon about 1/4 cup
Place the garlic cloves and salt in a large food processor and puree until smooth. It's a good idea to scrape down the sides two or three times to ensure that all of the garlic is finely processed.
Turn the machine back on and slowly drizzle in the oil through the lid starting with 1/2 cup. After the first 1/2 cup has been added, pour in a teaspoon of the lemon juice.
Continue alternating between 1/2 cup of the canola oil and a teaspoon of the lemon juice until you've added all of the oil and lemon juice. Alternating between the two is the key to proper emulsification which creates the light and fluffy garlic sauce.
You know it's done when the sauce is white and thick with a similar consistency of mayonnaise. It usually takes about 10-15 minutes.
Do not replace canola oil with olive oil, it will ruin the end result. You can use vegetable or corn oil.
If the mixture breaks while processing, stop adding additional oil and lemon juice and continue pulsing until it comes together again.
Store in an air-tight container in the refrigerator for up to 1 month.
Recipe from Mama's Lebanese Cuisine.
For a helpful video to watch the process, check out this Toum Recipe Video.
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