Naturally vegan and gluten-free, this Lebanese Garlic Sauce is thick, creamy, and packed with flavor. Serve with grilled meat, shish kebobs, or warm pita.
Jump to:
It’s no secret that the kitchen is my happy place. However, as much as I would love to say that I am a self-taught, self-made home chef, I really can’t take the credit. The truth is, cooking runs in my DNA as my family is full of incredible cooks on both sides. However, today’s post is about one woman in particular, my Aunt Paula.
As you know, I’m a bit camera happy and always have it out at family gatherings and parties. Due to the fact that Aunt Paula won’t let anyone photograph her, ever, she immediately looks away when she sees me near. Luckily, I was able to snap the picture above at a past family gathering.
In addition to her dislike of photos, 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.
As you may have guessed, this garlic sauce was her most recent gift to my family, and it was so mouthwatering I knew I had to create it for all of you!
How do you make garlic sauce?
While it does require a little knowledge and know-how, my Lebanese garlic sauce recipe uses just four simple ingredients. Garlic cloves, salt, canola oil, and lemon juice are all you need to prepare this thick and creamy spread. Grab your food processor, and you’re only 15 minutes away from enjoying this addictive sauce. If you’re a visual person like me, I encourage you to watch this step-by-step video. It explains the entire process from start to finish.
What do you serve garlic sauce with?
Traditionally, this sauce is served on pita sandwiches, served with Beef Shawarma, or used for dipping with Chicken Tawook. However, feel free to get creative! The recipe is just four simple ingredients, but with a little love it turns into a magical, intoxicating, and addictive sauce
Common questions:
Toum is a creamy and fluffly garlic spread that carries a fragrant garlic punch to it.
No! One of the best qualities of garlic sauce is that there is no mayo – making it a much healthier alternative.
Since the recipe does call for a larger amount of garlic, it can tend to be a little bit on the spicy side. If you’re looking to tone down the spice level, you can certainly use less garlic. Additionally, the type of garlic you use does make a difference. If you’re using elephant garlic, it’s going to make the sauce a little milder. If you’re looking for a spicier sauce, then use fresh garlic.
You can store the sauce for up to 1 month in the refrigerator in an airtight container.
It’s most commonly used with grilled meats or roasted vegetables. We also love to use it on warm pita bread. The options can be endless!
Your fork is waiting.
📖 Recipe
Lebanese Garlic Sauce (Toum)
Ingredients
- 1 cup garlic cloves peeled (roughly 3 heads of garlic)
- 1 teaspoon salt
- 3 cups canola oil you may not need all of this
- ¼ cup lemon juice (about one lemon)
Instructions
- 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 ½ cup. After the first ½ cup has been added, pour in a teaspoon of the lemon juice.
- Continue alternating between ½ 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. One tip is to let the machine run between oil additions to let the emulsion thicken. NOTE: This process requires you to drizzle in the oil — not dump in the oil right away. When you see it begin to thicken up THEN you start with the lemon juice.
- 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.
Chef’s Notes
Nutrition
Need more delicious, homemade Lebanese food in your life? Check out my Pinterest board!
Modesto Coor
lol…….
Stasia Halbur
I agree with you
Mary
Hello- can I halve or quarter this recipe or will that mess it up? I haven’t tried making twice and both times the mixture broke so I want to test out again but with less ingredients (to avoid food going to waste if it doesn’t work for me again).
Liz DellaCroce
Yes you can!
Kat Neal
I am trying to imitate the garlic sauce at a Turkish kebab restaurant I go to. Their toum/sauce seems more creamy and opaque than regular toum. Do you think they add mayo or egg white? Also, it had little pieces of herbs and vegetables. I’m thinking parsley for the herbs but not sure about the other little chunks. If you have any ideas, I would appreciate it!
Liz DellaCroce
I bet it was cilantro or parsley – great idea to add it Kat! I dont know of any with eggs or mayo.
Vanessa
I got the right texture but it’s incredibly bitter! So bitter it’s inedible. What did I do wrong or anything I can do to salvage it?
Liz DellaCroce
It’s likely old garlic causing that I’m afraid.
Siri Solheim
I added too much garlic and it is a bit over powering. How can I tone down the Toum?
Mahalo,
Siri
Liz DellaCroce
I would just use a small amount. It’s meant to be powerful!
TJ
This turned out amazing. The key to this recipe is patience. Don’t try to rush anything, take it slow. I took it a step further with my next batch. I added 2 tsp of Italian Seasoning and took it to a new level. I have both versions in my fridge and can’t stop eating this stuff. I keep spreading it on pita bread. When I run out of pita bread, I am just going to eat it with a spoon. Ok,I already tried that and it was delicious also. Us greeks have a version of this called Skordalia, which also contains potatoes. I prefer this by far over the Skordalia.
Liz DellaCroce
Isn’t it addictive?? I’m so glad you love it!!
Linda
My third time to make this! It never turns thick just stays liquid! I want this to work so much!
Liz DellaCroce
Oh shoot Linda. Did you try watching the video?
Prefer not to name
I suck at cooking lol
Liz DellaCroce
No you do not!
Reva
Hi Liz, I’m so excited to give this recipe a try. I had a question (sorry if it makes me sound like a rookie) Can I cook toum or will it separate if heated? We go to this Lebanese restaurant and they have this amazing creamy lemon garlic chicken. I have searched so much but couldn’t find a recipe to get that taste. So I am thinking if I make the toum and mix with heavy cream and then cook the chicken in that sauce? Please let me know your thoughts or if you have a recipe for a creamy lemon garlic chicken that would be godsend! Thank you
Liz DellaCroce
Great question!! Yes you can!! https://thelemonbowl.com/crispy-garlic-baked-chicken-breasts/ Try this recipe!!
Annie
Thank YOU, Aunt Paula! And thank you, Liz, for sharing her recipe!
I have tried making toum a number of times and always had to add an egg white at the end because it would not bind. With the help of the video, FAQs and at recipe, I NAILED IT! By far the best home recipe I have ever tasted. The paper towel was also a precious tip! And to all of you who are eager to skip and move quickly to the recipe, bad – very bad, especially if this is your first attempt at making toom/toum… Do not rush the process, you will be rewarded.
Un énorme merci, Liz, ma famille est infiniment reconnaissante!
Liz DellaCroce
Oh this makes me so happy! I’ so glad you enjoyed it!!!!!
Karen
This turned out great! I watched the video first, read the recipe, FAQs, and the comments (as well as reading a few other recipes), and I didn’t have any issues. I’ve never emulsified anything before and was a bit nervous, but I just took it step by step and it did what it was supposed to do. It is sitting in a bowl in the fridge now, covered with paper towel, waiting to be used as a topping on an Instant Pot ground beef shawarma and basmati rice dish. Looking forward to a great combo!
Liz DellaCroce
I’m so glad you enjoyed it!!!! Woohoo that all sounds delicious!!!!
Jen
I love this recipe! Lots of trial and error the first few times I made it (because why would I read a recipe thoroughly :/ lol). But now I have it perfected and it always tastes great.
Liz DellaCroce
hahah that’s funny!
SS
I think it would help to put a time on how long each step takes. I have come up with garlic soup a couple times (whenever I go back to make this again) because I always forget how long each step takes.
Liz DellaCroce
Great idea to think about for the future!
Katy
Would avocado oil work with this? And would a vitamix work if you are slowing adding the oil in from the opening in the top?
Liz DellaCroce
You can try but i recommend vegetable oil. I also would suggest a food processor.
Tara
This recipe looks amazing!! Can you freeze the leftovers… If there are any? Ha!!
Liz DellaCroce
I don’t suggest freezing it!
Mrs. Kory
Money too.
I have soup.
I’ll try again another time
Liz DellaCroce
Hi Mrs. Kory – Did you happen to watch the video for guidance? I’d love for you to get this one right!
Carol
Can I use Avocado oil instead of Canola oil?
Liz DellaCroce
Yes!
Lynsea
Could jarred minced garlic work?
Liz DellaCroce
No it won’t work I’m afraid.
Sindhu
Amazing 🙌🏼
Mollie
Is there any other oil that can be used besides canola? Can avocado oil be used?
Liz DellaCroce
It might alter the taste a bit but I bet it will still be delicious.
Kalinn
A lot of people skip to recipes without watching videos or reading the author’s back story on the recipe. The instructions are misleading because recipe makes it clear to alternate between oil and lemon juice, but did not mention to let the machine run between oil additions to let the emulsion thicken, a critical step that someone probably wouldn’t know to do if they’re not used to making oil emulsions. I just wasted the rest of my roasted garlic and canola oil for this, so disappointed.
Liz DellaCroce
Hi Kali! I just updated the recipe to include that – thank you!
Stephanie
Do you need to remove germ from the bulbs of garlic?
Liz DellaCroce
I never do!
Natasha
I tried this exact same recipe as given to me by a Lebanese friend, and she warned me that ‘sometimes it breaks,’ which mine did. Then I found this page and watched the video. I think my problem is that my old food processor is just not as effective as this one? I may try it again, because I can eat this stuff by the bucket. My back up is to just mix a bunch of puréed garlic into some Greek yogurt. No, it’s not the same, but still tasty with my shawarma!
Liz DellaCroce
That’s a great backup!!! Read through the post one more time – I just added in as many more tips as I could think of!
Rachel Makhoul
Mine did not emulsify and stayed liquid. Any thoughts? I’ve made this twice before and it was perfect.
Liz DellaCroce
Gosh it’s hard to say not having watched you make it – did you try watching the video?
Waverly
My first batch turned out like yours (no, I didn’t watch the video, and I SHOULD have), but what I did was mix the failed toum with softened butter for a delicious garlic butter, that I could keep in the fridge and it came out spreadable. Good on veggies, breads, and the like.
Liz DellaCroce
I’m so glad you love it!
D
I agree here, please fix the directions to tell people to wait until it is thick. You mention that in the FAQs and not in the recipe itself and so several of us are sitting here with garlic soup. Just because other people have had success doesn’t mean you can’t fix it for the rest of us that are new to this!
Liz DellaCroce
Hi There! I am with you and agree 100%! Believe it or not, we update this recipe 50+ times to make it as easy as possible for the millions of people who have used it. I just revised it again – would you agree it’s better now? :) Thanks!! Liz
Sadie Copeland
Hi! Thank you for the recipe, it turned out lovely!
My question is: can I roast the garlic first to tone down the flavour? It is so strong!
Or can I all less (half)?
I’d also love for it to be more lemony and zingy like garlic sauce I get here at a Lebanese restaurant. Can I safely add more lemon juice as well?
Liz DellaCroce
Hi Sadie! You’re welcome to alter any way you wish but this is meant to be pungent. For example, a serving is just a tablespoon or so. :) You spread it very thinly on what you’re eating similar to a hot salsa.
Sharee
Hi!
My mixture turned sooo thick, way before it was even edible. Any ideas why, and how I can remedy it?
Liz DellaCroce
Hmm.. I usually like it a bit thick? Is there any downside to it being thick?
Camille
Yep agreed, the instructions are not accurate, you have to watch the tutorial.. my suggestion would be to just update the instructions to ensure accuracy.
Liz DellaCroce
Hi Camille – What part of the instructions do you feel aren’t accurate? Let me know and I’ll happily update. This is one of my most popular recipes of all time. Literally millions of people have had success with it. :) I’m happy to help you understand it better any way I can – just let me know!
Marianne
This is perfect, thanks for posting the video. I made this before and ruined it by using garlic that was green inside, and the wrong oil. Two observations for people though. Note the lid on the good processor – it puts the oil in the correct place. Also, the chef is a man, and he had height and arm strength on most of us. Put your oil in a smaller container that you can control. Love this site!!
Liz DellaCroce
I’m so glad you enjoyed it!!
Fatima Habib
Hey Liz! Thank you for sharing your aunts recipe with us. I followed the video and recipe to the T but mine came out too thick. It was the consistency of a mayonnaise but not a very light and smooth one. Can you suggest where i may have gone wrong. Also is it important to let your food processor run for 15 minutes or can we stop in the middle and scrape down? TIA
Liz DellaCroce
Yes you can stop in the middle and scrape down. The consistency of mayonnaise sounds perfect though? I think you did it righT! Was the flavor good?
Amanda Watson
My sauce will not thicken. I have no idea why. Used a Vitamix because I don’t have a food processor but always use my Vitamix for food processor related recipes and works with no issues. I’m not sure what happened but it is soup liquid….
Liz DellaCroce
Hi Amanda, Hmmm I’ve only used a food processor so I’m afraid I can’t tell you how it would work in a blender. I personally don’t recommend it though, apologies.
Seth
I’m very excited this is one of my favorite dishes I just would like to know if lime is an okay substitute to the lemon juice
Liz DellaCroce
I wouldn’t recommend it – grab a lemon if you can!
Kohar Kilejian
This was amazing. I am Lebanese, but where I am there is no where to have farrouj Meshweh. I am making it today and tried your toum recipe, it is amazing. I freeze my garlic and use it the rest of the year. I started freezing lemon juice, in small containers. This recipe makes too much sauce. I am going to freeze, in small portions, and will use it as needed. thank you.
Liz DellaCroce
Oh that’s a great idea!!!!
Racheal lilly
Can I use almond oil or coconut oil?
Liz DellaCroce
It won’t taste how you’re hoping it will I’m afraid.
Wendy
I can’t believe canola oil can come out to taste like that of the restaurants garlic sauce. This stuff is fabulous. Trying to figure out more dinner items that I can use the remainder of it on.
Liz DellaCroce
I’m so glad you love it Wendy!
gail lynn jones
I love this sauce and have made it twice. But be warned it is very HOT and can burn your mouth. Small amounts as recommended.
Fayaz
I followed the recipe. The consistency and taste is good. Loved it. Just like I have it at my favorite restaurant. However, like another reviewer mentioned, it is too hot and gives a burn to the tongue. I was wondering if it is because of organic garlic or may be I need to may be use less than a cup? Please advise.
Liz DellaCroce
Hi There, This is meant to be a pretty strong, garlicky spread so if your garlic is fresh it might be stronger than you’re used to in restaurants. In that case just use /eat less of it when you enjoy it. :)
Stacey Anderson
I don’t have canola oil. Will it work with grape seed oil and peanut oil? Those are what I have other than Olive and coconut oils.
Thanks in advance for your input!
Liz DellaCroce
I’ve only tried canola but my next choice would be grape seed. Not peanut!
Liz
I used grapeseed oil and while the consistency and taste were the same, the colour was very off putting! Green garlic sauce…..
Liz DellaCroce
Interesting!!
joel
i think its important to remember that the type of garlic used makes a huge difference. Elephant garlic is milder then others, I like a strong garlic flavor and use a hardneck variety.
Liz DellaCroce
Yes very good point!
Liz DellaCroce
Oh no! Did you happen to watch the recipe video?
Vangos
This is basically similar to the Greek Skordalia – Potato/Garlic Dip Sauce. The major difference of course is the only use of oil in the Lebanese Sauce compared to the use of mainly potato puree in the Greek Sauce, and about 1 cup of olive oil per 1kg potatoes and about half a head of garlic. The rest of ingredients and procedure are similar, with the Greek Sauce using lemon juice or red wine vinegar or both, with vinegar alone being the majority preference of acid component. However I do find that the Lebanese sauce uses way too much garlic in average wherever I have had it, which makes it so high concentrated that you can only tolerate small amounts. But when eating Shawarmas and garlic potatoes you will definitely crave at least a quartr or third of a cup sauce per person and that will burn your insides until next day. So a good suggestion would be max use of 1 garlic head per 3 cups of oil, because not everyone can tolerate so much garlic and that’s already pushing it. Too much is as bad as too little. I gave it 5 stars because I happen know what the outcome can be before I make it. Thank you, cheers! OPA!
Liz DellaCroce
Oh that sounds incredible also!
Faith Romero
Hi Liz, can you kindly explain help me understand why to only use canola or vegetable oil? Can I use avocado oil or olive oil instead? Thank you and have a wonderful day! ♡
Liz DellaCroce
Because the flavor will be too strong with any other type of oil. :) My aunt made this very clear!
Zsuzsa
Refined avocado oil will work too. Any type of neutral tasting oil. The more salt you add, the hotter, the sharper the garlic flavor will be. Less salt results in a dull, flat garlic taste.
Liz DellaCroce
That’s perfect!
Lincy
How do I lessen the spiciness of the garlic?
Liz DellaCroce
This dish is inherently “spicy” but you could use less garlic.
Shireen
I’ve been looking for a good garlic sauce recipe like the ones at the restaurants when they only give you a tiny amount and you’re always left asking for more! Well this one is it! I used a blender, ended up using less than 2 cups of oil though because it was getting too thick. Maybe I was adding the oil too slowly. Anyway the flavour was exactly how I wNted and creamy white thick like mayo! Lots of sauce so I gave some to family and hoping it will store for a while! Thank you!! My son was licking it straight even though it’s spicy!
Eliza Allan
Any suggestions how to make more runny if i keep adding oil will it split? As an emulsion can i whip some water into it?
Liz DellaCroce
Yes that might!
Susan
Can I make this recipe without salt (low sodium diet)
Liz DellaCroce
Yes for sure!
Natalie Brown
Why is my product coming out a little “spicy”. It tastes great, but just a little too spicy!
Liz DellaCroce
It’s likely because your garlic is fresh. :)
Grace
So excited I found recipe..followed exactly looked great texture smell every.but wow it was sooooo strong,it was nearly edible had friendsviver that love the stuff till took a taste.wayy way to strong what do I do next time..I even split in half and added more oil still way to strong…help……..
Liz DellaCroce
Hey Grace! Yes it’s very strong. Especially if you’re using fresh garlic. The key is just using a small amount when eating it. :)
billytimmy
FYI you can use a light olive oil like the filippo berio gold can and it comes out pure white and fluffy
my modification to your recipe is 6 large garlic cloves, 1 lemon, salt and maybe a cup of oil. comes out perfect and just like the middle east restaurant in cambridge ma serves it
Liz DellaCroce
Great tip!
Summer J Fields
Recipe was really off from the process! Doesn’t work. 1/2 oil at a time was way too much
Liz DellaCroce
Hi Summer- Did you happen to watch the video? That might help a bit!
Cooper
Just made this tonight! My family does an “international night” every Friday where we all make something new and then show off our creation! I chose Lebanese food this week and made this sauce. There was a wonderful authentic Lebanese restaurant near my home as a kid, and I remember this garlic sauce being a hit every time we went there for dinner, so I had to make it for international night! This was exactly as I remember it. It is just as strong, pungent, and flavorful as it was at the restaurant. It is meant to be strong, but that is great because a little goes a long way! Thanks for sharing and bringing me back home for a night.
Liz DellaCroce
Oh my goodness what a fun theme!!! We might need to steal that idea from you!!! So glad you enjoyed it!!!!!
Lk
I have been trying for years to perfect a garlic sauce. My husband is Lebanese and he thought it was the best! I invited a few people over for some chicken schwarmas and they were thoroughly impressed! Thank you sooooo much for sharing!❤️❤️❤️
Basma
I LOVE Toum and am so glad for this recipe. I recently froze some peeled cloves so they wouldn’t go bad. Would those work? Or can I roast them before making?
Liz DellaCroce
Yes that should!!
Judy
Can I use avocado oil? I am on a keto diet and I cannot consume vegetable oil or canola oil. I love garlic sauce and want to find another alternative to make it.
Liz DellaCroce
You sure can but it might not taste like you expect :)
Zsuzsa
Refined avocado oil will work perfectly.
Liz DellaCroce
Great!!
Emily
Can you heat this? I am interested in using it as a pizza sauce.
Liz DellaCroce
YES!! I use it on baked chicken all the time! http://thelemonbowl.com/crispy-garlic-baked-chicken-breasts/
Kim Bachman
just a note: in the first directions you say that the sauce lasts up to 7 days and further down you say that it lasts for a month?? Thanks
Liz DellaCroce
Good catch! It’s one month just revised!
KB
I love the taste and texture but both times I made it, it came out a little spicy. We absolutely love the tastes of garlic and the strong garlic flavor doesn’t affect us the least but my wife can’t handle spicy foods. Tried using elephant garlic and it turned out bitter. I know the fresher the garlic, the more spicy it will be. Any suggestion on how to pick garlic that is not too fresh?
Liz DellaCroce
I’ve heard that it depends on the freshness of the garlic. The fresher the spicier!
Courtney
I am so happy to find your recipe! I have only this year tried lebanese food and i am in love!! And this sauce is to die for! I also loved reading about your aunt. Got me all emotional haha. She seems like an amazing person.
Liz DellaCroce
Oh I’m so glad!!!! Isn’t it just the best?
Brittany Lyons
Love Love Love this. I wish it only had 12 calories per tablespoon. Could this be wrong? I assume the recipe yield is 4 cups (64 T). Does that sound right? And if a cup of canola oil has just under 2000 calories (1,927ish…) You’ve gotta have at least 90 Cal per Tablespoon. I’m secretly hoping I’m calculating something wrong…. because it’s so delicious on EVERYTHING. Let me know what you think!!!!
Liz DellaCroce
Good catch. :) Error with the calculator – all fixed!
kl
But it says 96 kcal per table spoon! That’s quite scary!
Liz DellaCroce
It’s extremely potent – you don’t need much!
Renee
Followed the directions and mine turned out perfectly! I have tried making it before your recipe and it never worked but I feel that alternating the drizzle and lemon really is key to the success! Thanks so much!
Liz DellaCroce
I’m so glad you liked it!!! :)
Colleen
This recipe is so good! I followed the directions exactly as they were written and it turned out perfect. Mine had the consistency of thick mayo and the flavour was beautiful. I’m saving this recipe for future use.
Liz DellaCroce
So happy to hear it!!
Olivia
Tried to make this but a half recipe, and ended up with an oily mess. Nothing came together, and I only put in a cup of oil. It never came together, and it basically became flavoured oil. I kept thinking “maybe if I just put a bit more, itll finally work” but no. 15 minutes in the food processor and it looked the same as the first 2 minutes. I even tried putting it in my kitchenaid to whip it, thinking maybe if I just whip some air into it itll thicken up, and nope. Extremely disappointed! Thank goodness garlic is cheap or else I’d be really angry because I wasted 2 heads for nothing.
Liz DellaCroce
Hi Olivia – I’m so sorry this recipe wasn’t a success for you. By chance did you watch the video tutorial? Perhaps that can help you pinpoint where you went wrong. This is one of my most popular recipes so I want to help you enjoy it like thousands of others have.
Ivette
I was hoping for a more refined sauce, almost like fluff, light and airy. This one is more of a mayo/butter consistency (I just noticed in your description “mayo like”. A restaurant in NYC serves the fluffy type, but of course – it’s a secret recipe! Also, theirs is purely White, my has the mayo color. Tastes great just visual disappointment.
Kristin Zouras
Do you know if this can be made in a Vitamix?
Liz DellaCroce
I’m not sure – I’ve only used a food processor!
Molly
I have made this in my vitamix, but its difficult until you get enough ingredients for the blades to do their job
Bryan
This was so simple to make. I’ve ALWAYS wanted to make this but never knew just how to do it. My first time didn’t turn out perfect, But it was still delicious. I’ll use this recipe going forward. I’ve already shared it with several friends and family.
Bryan
I’d like to add that We used approx. 1 cup of oil. Maybe less. Just waited for the right consistency.
I’ve had this at a Mediterranean restaurant before and based my idea of the consistency off of that.
The sauce is VERY pungent. You’re supposed to use very little.
Liz DellaCroce
Yes very much!
Liz DellaCroce
I’m so glad you enjoyed!
Robert
This is a good recipe. Really enjoyed my first batch which turned out beautifully. Thanks for the tips that everybody left about their experiences.
JFran
This was the first thing i ever made in a food processor. The first time i made it, it turned out perfectly. I must have made a HUGE mistake because ive tried making it 3 times since then (twice today) and it just breaks apart at the end. Very disappointed it seems this recipe doesn’t capture whatever mistake i made to successfully make this.
Liz DellaCroce
I wish I could help you problem solve where you went wrong. Did you slowly drizzle in the oil?
JFran
So slowly, even slower the 2nd and 3rd time. It looks like the right consistancy then it falls apart. Took about 35 mins to add the oil and lemon juice.
Liz DellaCroce
YES!! :)
Frances Witherspoon
I wish i would’ve read reviews first. OB a long tired day i was excited yo make this but the recipe says 3 cups of oil. Would’ve been nice to know to stop when the consistency was right. Because now all my ingredients, effort, and patience are wasted. Better instructions make happier hard working moms who want to make a good dinner for their kids
Liz DellaCroce
Hi Frances, I’m so sorry this didnt turn out for you. As a busy working mom I get where you’re coming from!! I just re-read the ingredients and it says to add the oil 1/2 cup at a time until you reach the right consistency. Is there something else I should add that would have helped you avoid the mistake? Let me know!!
Mel
Maybe put next to the 3 cups of oil YOU MAY NOT NEED ALL THIS. AS I TOO JUST PUT IN ALL TUE OIL
Mel
Ps it says in the instructions UNTIL YOU HAVE ADDED ALL THE OIL
Indy Moussa
For all those that commented that they ended up with a watery oily mess, this has nothing to do with the amount of oil listed or any of the other things listed. The recipe is pretty spot on, except that I use a raw egg as well (just like mayo) Here’s the reason, and don’t laugh. You are paying too much attention to a recipe and not enough attention to watching your garlic. I’m Lebanese, came to the US at 14 and I learned this from my mother, the best Lebanese cook I’ve ever known. The first few times I broke it and it ended up in the garbage. People ask me to bring this to every barbecue and every time another fellow middle easterner tries to make this they tell me I’ve not given them the accurate recipe. WATCH the garlic. Drizzle in the oil at first. Do NOT pour in a half cup of oil. It’s a process. drizzle and watch. drizzle and watch. and when you see it begin to thicken up THEN you start with the lemon. That’s the trick. Good luck. Also for those that found this too garlicky (3 heads of garlic is a lot) You can make this same fluffy concoction with one head of garlic and it will be a little less potent. Sahtein!
Liz DellaCroce
YES!!! Thank you so much!! :)
Casey
I’ve got it! Making this a handful of times now, I think I have the ultimate tip…you have to commit to 1/2 cup of oil to 2 tsp of lemon juice. Use as much garlic as you want (I would recommend at least 2 heads of garlic), once minced in food processor and then slowly add oil then lemon juice…then add more in the same ratio and in same order. Keep adding as necessary until it becomes Mayo or a mousse consistency. You just have to commit to that ratio…1/2 cup of oil to 2 tsp of lemon juice. Good Luck & Enjoy!
Aashika
So I tried this same recipe that came up as a youtube search when I looked for this. But it was soooooo strong !! I think something needs to be done to alter the recipe. Maybe need some cream or milk and definitely more salt and lemon. Looking to perfect the recipe because the garlic is extremely pungent! Thanks!
Liz DellaCroce
Hi Aashika – I bet that means your garlic was really pungent! It’s a very strong recipe – it’s supposed to be garlicky! :)
Emad
We also found a pungent garlic shock initially so I added 2 tbsp of extra virgin olive oil and that just calmed everything down and made it taste creamier! This was a good recipe otherwise with the right amount of salt and garlic. We also added an additional half cup of canola oil to make it taste to our likening!
Liz DellaCroce
So glad you made it your own!! It’s supposed to be very strong – you use VERY little. :)
Nathan
I also ended up with a watery liquid of far too much oil. I second the suggestion that the recipe should be changed to say “add oil until you reach a mayonnaise-like consistency” or something similar. Being clear that not all the oil may be needed.
Also, just wanted to add a way to “save” this recipe if you have indeed put in far too much oil. For those of you who can eat dairy, I would suggest simply adding some of the watery mixture to some yoghurt. Spoon a few teaspoons into half a cup of yoghurt (or similar ratios for larger amounts) and mix in well. It still tastes great and also saves you having to throw away a litre of oil and a whole heap of garlic.
Colleen Noyes
We love this recipe!!! First watch a video of how the process works using a food processor only.
The first time I made it I used a blender and it failed miserable so I watched videos and that made all the difference in the world. My husband is addicted to this Sauce.
Thank You
Colleen
Liz DellaCroce
So glad!!! Isn’t it the best?
g
Any idea of what to use in place or lemon juice? I’m highly allergic :-( apple cider vinegar perhaps or another fruit juice that’s not citrus?
Liz DellaCroce
Perhaps plain vinegar?
Mellanie Parrish
I want to try this with avocado oil. Would that work instead of canola oil. (I can’t eat canola oil.)
Liz DellaCroce
It would work but it would change the flavor. :)
Rachael
This didn’t work for me, I’ve never tried to make garlic sauce before, so maybe I’m doing something wrong? I followed the recipe but it came out watery. If the sauce looks like the perfect texture, should I stop adding oil and juice? It was good to a point then the more I added it fell apart at the end. Should I have stopped? Thanks!
Liz DellaCroce
Yes exactly that’s the point you stop!!
Angie
To Kathie, it’s shame your comment came across quite
rudely, there isn’t any reason to be so blunt, surely people realise that this recipe could turn out quite different for everyone.
Maariya
Unfortunately this recipe did not work out for me… I think there should be a note that this recipe will NOT work with just a blender. I followed the recipe so precisely, measured every ingredient, added slowly, pulsed when it came apart, and still ended up with a watery mixture at the end.. Flavor was great, but texture like water. I even read the comments and tried cooling it down in the freezer for 30 minutes, whisking it by hand, shaking it in a sealed container (all the time with absolutely no water, not even a drop), none of this worked. I then blended a little extra garlic, slowly poured in the old watery mixture, hoping it would somehow fluff up, but it never happened… Kinda sad
Liz DellaCroce
Hi Maariya, So sorry this didn’t work out for you! As mentioned in the recipe, it requires a food processor. I would not recommend a blender which is why I don’t mention one in the recipe. So sorry!
Jessica
Hello! I am wondering – have you ever used a hand/immersion blender for this recipe? Thank you!
Liz DellaCroce
No I haven’t but you should try!
Victoria
Hi, thankyou for your recipe. I made this tonight and while the texture is perfect, the flavour is very strong with a burn. I’ve used home grown garlic. There’s many mention of using boiled potatoes mixed with the garlic so I’m wondering if I could add boiled potato into the food processor with the toum to tone it down. Do you have any other suggestions to tone it down while keeping the recipe vegan? Thanks for your help
Liz DellaCroce
I think it really depends on the strength of the garlic!! I notice that as well when I order it in restaurants!
Adrienne
I made this the other day, it was excellent! I only used 3c of oil (2.5C vegtable, .5Coliveoil).
It’s delicious! I tried to do this in the blender, but it wasn’t turning out right. I thought it wasn’t going to come together at first, so i switched to an electric hand mixture and just kept on beating it and it eventually formed a lovely mixture of the correct texture.
Thank you for sharing this recipe!
Liz DellaCroce
So glad you enjoyed it!!! :)
Lily
Fabulous! Made a test batch and used rapeseed oil. Had to finish by hand My food processor doesn’t a allow it to be run for so long but is sooo good ?
Liz DellaCroce
That sounds so good!
Marie Rose
Mine turned out perfectly using the food processor and avocado oil. I alternated the 1/2c oil with 1tsp lemon juice. I ended up with 3 c oil but only 6 tsp lemon juice, which is half of the recipe’s amount, so I added 3 extra tsp at the end to make 9 tsp and it tasted good. It was beautiful and the perfect consistency that evening. The next day, however, it broke down into oil and liquid and garlic. 24 hours later it looks like clumps of buffalo mozzarella in oil! :(. Still tastes delicious but no longer spreadable. Is there a way to re-emulsify it? Put it back in the food processor?
The recipe made about 3 cups of sauce, for those who are curious! It was about 24 oz by weight.
Peggy Finnegan
I made the garlic sauce. It’s great, how long will it last in the refrigerator.
Liz DellaCroce
I would say 5-7 days!
Ginny
Mine broke right at the end. If I was to keep the processor on, do you think it would come together?
Liz DellaCroce
Yes that’s what people have said!!!
FreshT
Pulse it back together. Basically folding it together slowly. Chin up it happens to all of us
Jami L Johnson
So my only experience with toum is that I ate it at a restaurant a couple times and couldn’t stop thinking about it. I found this recipe and followed it exactly as laid out. I even banned my husband and child from the kitchen because I didn’t want water entering the area. For some reason neither of them can seem to keep water in the sink. I might add that I have never made mayonnaise either so I was skeptical that this would actually turn out out for me. It actually turned out perfect and I followed it to a “T”. So just follow it exactly and you shouldn’t have any problems. I loved it! I even gave a jar of it to my friend that introduced me to this amazing sauce!
Liz DellaCroce
Oh I’m so thrilled to hear this Jami!! Isn’t it the BEST?? We just had it this weekend for dipping pita bread and spreading on grilled chicken. Enjoy!!
Nazia
Would this work if i used a batch of garlic i just roasted instead of raw?
Liz DellaCroce
No it wouldn’t I’m afraid!
Toby Long
Is there a way to use the already diced garlic in a jar from the store? If so, how much?
Liz DellaCroce
No I would only recommend using fresh. I’m afraid store bought is quite bitter.
Marcia
Mine came out super thick like Cold left over mash potatos. Any idea why this happened? I was about 1/2 cup short on oil but I don’t think that was why .
Liz DellaCroce
Yes that would be why, you didn’t have enough oil. I hope you try again!
Lisa
Just made this and it came out perfect! The sauce did break at one point, but I stopped adding oil or lemon and continued to process it until it came back together. Thank you for the recipe!
Liz DellaCroce
I’m so happy you enjoyed it!!!!
Diane
Erica – what would be a better choice of oil then? Avocado?
Sandi Parker
Wondering why you don’t recommend using olive oil. I recently bought this at a Lebanese market and it was made with olive oil and it is delicious -and a wonderfully light whipped texture. Also, what constitutes one serving in your nutrition facts?
Liz DellaCroce
My aunt taught me to never use olive oil as it negatively affects the flavor of the finished product. Serving size is 1 tablespoon – I edited the recipe to reflect that. :) Enjoy!!
Liz DellaCroce
Yes I don’t recommend olive oil!
Sherri
FYI if you put your oil in the fridge for hour or freezer til really cold but still liquid and then drizzle into blender it helps stop the sauce from breaking ???? Great sauce
Liz DellaCroce
Great idea!!!
Jan
Is there any way to fix this recipe once it breaks? It was fine until the very end! Argh!!! I have made it before and just loved it, but it just failed big time this time.
Is it possible to cut the recipe in 1/2 and get the same results, or will this be a problem?
Liz DellaCroce
Hi Jan – I’ve never had it break Im sorry!! Have you watched the video to see where something might be going wrong?
Adam
Actually there is a way.
One of my batches broke because I’ve poured last batch of oil too quickly, I didn’t want to waste everything so I’ve used just half cup of newly peeled garlic, 1 cup of new oil and one cup of broken mixture. Keep mixing it as in original recipe but pouring (SLOWLY) interchangeably new oil and lemon juice and broken mix and lemon juice. It worked great!.
Has anybody kept unopened this sauce longer than a month in a fridge?
Liz DellaCroce
I’ve only kept it 10 days but that’s because it doesn’t last!
Derrick Allums
Thanks so much. I botched the first batch. This tip helped me recovery. Thanks so much.
Liz DellaCroce
So glad to hear it!!!
Kay
I emptied my liquidy mixture into a bowl, then added a little bit of garlic into food processor. Once the garlic was processed, I added the initial batch in 1/4 cup increments. (as slowly as possible) And I got that fluffy texture! No need to toss the initial batch!
Angal827
Yes. I did it by putting the mixture into a sealed jar and shake until it thickens to mayo consistency.
Liz DellaCroce
Smart!
Kellie
Hi there! I watched the video and followed the recipe exactly and ended up with almost garlic water : ( any advice?
I love this garlic sauce, my roommate used to make it all the time, it is delicious, hoping I master it next attempt!
Liz DellaCroce
Hi Kellie – I’m not sure as I’ve never had any issues with it but perhaps if you read through the comments you might get a little help. Did you make ANY changes at all?
Jackie
I just made this exactly how you specified and it was absolutely delicious!
Thank you????
Liz DellaCroce
You are so right Erica! Sorry about that!
Beth Sikkema
Why does the olive oil ruin the recipe? I go to a little WONDERFUL Lebanese restaurant and they tell me they make their garlic sauce with olive oil and it’s fabulous. They are the reason I am searching online for the recipe. Thanks in advance. Will be trying this recipe soon.
Liz DellaCroce
Oh that’s great to hear!! My aunt feels olive oil ruins the flavor but it’s all a matter of preference.
Gabriel Nugent
Just to be clear, any oil can be used in this recipe as they have properties that will form an emulsification. However, this is all about preference of taste for the end result. There is light tasting olive oil which will not impact the flavor much as extra virgin will. I’ve made that mistake in experimenting and it tastes horrible.
Also, some keys to this I will share are, you MUST use fresh lemon juice. Do not attempt to use lemon juice from a bottle, it will not come together this way. That’s not even lemon juice btw. Also, a trick I’ve learned over the years is using a good immersion blender instead of a blender or food processor. I use a Breville. This allows me to have better control of the air I am pumping in as the blades are often spinning at higher rpm than the latter. Finally, learn to make a decent tabouli and you’ll be set. Key there, the recipe is NOT half bulgur wheat, that’s not tabouli.
Lise
When you whip up live oil into an aioli or mayonnaise consistency it goes terribly bitter. Use a neutral oil to make it, and finish with some olive oil if you want. I learned the hard way.
Liz DellaCroce
Yes I agree!
KJ
Love the sauce made a batch last night. Second attempt,turned out great. The slow pour seams to be the key to success. Sauce turned out nice and fluffy just like my favourite shawarma shop here in Ottawa. I used a boiled potato in with the processed garlic before adding oil. My only issue is the sauce in question is noticeable more stronger than what I’m used to getting on my shawarma. Is there such thing as a mild garlic? Anybody know ways to buff the garlic taste so it doesn’t burn the tongue. Maybe adding sour cream to the end product?
Liz DellaCroce
So glad it turned out!!! As for the strength of the garlic, i think it depends on the freshness. I personally wouldn’t recommend adding dairy to it at the end but if you try it and it works out let me know!
Becks
You can try cooking the garlic in a little oil on the stove before adding to the food processor m. Just sauté it lightly so that sharp bite cooks out.
Liz DellaCroce
Interesting idea!
Ian
“Elephant garlic” has a milder taste and also easier to peel / use. Check local health food stores or other specialty grocers
Liz DellaCroce
Great idea!
Liz DellaCroce
Hi Terrie – Did you watch the video to see where the error might have taken place?
Liz DellaCroce
Did you end up getting it to work? Be sure to watch the video!
Katherine
Hi, can you please tell me where the video is? I’d like to try making it again but am dealing with the same problem of too much oil..
Thanks!
Liz DellaCroce
Four cups of what is too much? Just want to clarify to help you make this recipe a success!
christopher
can i use coconut oil instead of canola
Liz DellaCroce
It would negatively impact the flavor in my opinion but you’re welcome to give it a try!
Shawn
Hi. Your recipe ingredients say “1 cup juice of lemon about 1/4 cup,” does this mean the juice of 1 lemon, which is roughly 1/4 cup?
Liz DellaCroce
So sorry about that – it’s juice of one lemon (about 1/4 cup). I have updated the recipe!
Megan Cofield
We love the recipe but ran into a number of problems with the consistency and mixture as others have posted most likely because of our food processor. We had to play around a little bit but finally came up with a good solution. If you are going along with the recipe and find it separating, as we did, then try transferring the mixture to a mixing bowl and using a hand mixer to complete the final portion of adding the remaining oil and lemon juice. We ended up straining the garlic out of the oil we had, putting the garlic into a mixing bowl and continued with adding the oil and lemon juice using the hand mixer and it worked out great!
Liz DellaCroce
What a great tip!! So glad it worked out!
Marcie
I used to eat at this fantastic Lebanese restaurant when I lived in Florida. They had this wonderful white garlicy sauce, and I asked what it was one time. They told me it was “whipped garlic.” I am assuming this recipe is essentially what it was, so I’m excited to try it. My question is this: you noted not to use olive oil, because it will ruin the end result. How will it ruin the finished product? Is it a flavor issue, or consistency? I tend to use olive oil in all my cooking, though I have used other oils on occasion. Thanks!
Liz DellaCroce
Hi Marcie – I’m so glad you found this recipe! Olive oil is not advised because it will impact the flavor and won’t be what you’re used to in restaurants. You’re welcome to try it though and report back!
Rachel
Absolutely delicious, it’s awesome that your Aunt makes Ghee for the family too! the only thing that I change is I use a MILD flavored Olive Oil ( not EVOO) because canola and vegetable oils are considered inflammatory foods in Whole30 world. Thanks for sharing :-)
Liz DellaCroce
So glad you enjoyed it!!
M Rogier
I am thrilled to finally find a recipe for this amazing garlic sauce. I moved to the Detroit area, and my co-workers would order takeout from a local Middle Eastern restaurant a couple of times a week. My only experience with Middle Eastern food was really awful gyros, falafel, and the only pitas were mass produced like grocery store sandwich bread. I tried the chicken shawarma, rice pilaf, grilled vegetables, and hot pitas made by the restaurant right before packaging for delivery. What made the meat, vegetables, and pita over the top amazing was the garlic sauce! Not all restaurants serve it, and my husband and I missed the garlic sauce so much. I can’t wait to try it. I did buy some elephant garlic because it’s more mild, and the garlic in grocery stores can get old, which makes it taste hotter.
I have made homemade mayo, which also uses the emulsion method. The key is SLOWLY mixing the oil in. Most vinaigrettes include mustard because it keeps the emulsion stable and stops the oil and vinegar from separating. If getting the garlic sauce to emulsify is still difficult, a bit of mayo or mustard would help.
I can’t wait to bake fresh pitas, grill vegetables and chicken, and serve it all with you homemade Toum, Liz. I love your blog. Thanks.
Liz DellaCroce
Thank you so much for your sweet note! I am so glad you found my blog and found this recipe. Please let me know what other recipes you try!! You can find all my Lebanese recipes here: http://thelemonbowl.com/middle-eastern
Kevin R.
Hello,
I made toum yesterday similar ingredients but when i tasted it, it had a very strong oil taste. I was wondering if you knew why or how this happens. I used
2 cups pre-minced garlic
Juice from 1 Lemon
1/4 tsp salt
3 cups canola oil
2 egg whites
The blender started to get really warm and full so I stopped I had no problems with separation or anything like that.
When I looked at your recipe you use more oil than I did but your reviews are still awesome. So i’m wondering where I’m going wrong. I’ve tried to use a food processor in the past and I’ve always had problems with separation. This is the first time using a blender and it worked wonderful besides it tasting like canola oil. Do I need more salt and lemon juice? Is it because I used pre-minced garlic? Will I be able to half the mixture and blend the ingredients again?
Liz DellaCroce
I would definitely only recommend using fresh garlic not pre-minced. Let me know if that helps!!
K
Hi Liz, a lot of toum recipes use boiled potatoes in them to soften the strong taste of the garlic + lemons and I found it works quite well. I thought all Lebanese people make it this way. Is that not so then?
I grew up in the Middle East and have loved this sauce in shawarmas since I was very little :-)
Liz DellaCroce
Oh that’s interesting about the potato!!! We have never tried it that way but that’s great to know!!!!
ellenk
Sounds wonderful! Can the lemon juice be ‘cooked’ in some way for a family member who has an allergy? Would that change the chemistry, do you think? Otherwise it would fit in with other allergies that several people have…
Liz DellaCroce
That’s a great question but I don’t know the answer! I would call and ask an allergist?
ellenk
Thanks. To clarify my question a bit: The lemon juice being ‘cooked’ slightly makes it ok for the allergy sufferer; I’m wondering if the sauce will form with the juice heated and cooled. :)
Liz DellaCroce
Ahhhh that’s a great question. I am guessing it will still work perfectly!! thanks for clarifying!
Karl
When I pour the oil into the food processor, very slowly like in the video, the mixture simply never emulsifies, or becomes anything other than a liquid. Even the tiniest amout of oil, with the processor at full speed, stays completely liquified. What am I missing here??
Liz DellaCroce
Hi Karl – I’m not quite sure. Is it a pretty high speed, good quality food processor? It’s hard to say – I’ve never had any issues!
Emily
Thank you–I was just going to note this. I found this searching for Paleo Garlic Paste…and am going to have to keep searching.
Lauren
Just had this the other week at an amazing Lebanese restaurant. It was so good I had to figure out how to make it myself. Thank you so much for posting this!!
Liz DellaCroce
Oh I’m so glad!!! I have tons of Lebanese recipes, enjoy!!
Kate
I keep trying to make this and it ends up being soup every time. I follow the instructions to the T. I wish I knew what I was doing wrong.
Liz DellaCroce
Hi Kate – Have you checked out the video I included?
Joanne
Hi Liz – thanks for the great recipe! Ever since leaving Dearborn, where I lived over 10 years, I long for my favorite Lebanese dishes. I made this recipe today, to go with shish tawook, as well as your hushdee rice, all were a hit! I did have a setback though…perhaps I added the oil too quickly, or the food processor was heating up the mixture, but it just did not emulsify – very runny. I strained it with a fine mesh strainer, and chilled the two parts (the oil, and the part that had actually emulsified). I put the emulsified garlic portion back in food processor, added the oil s-l-o-w-l-y – and it worked like a charm! Completely salvaged. Many thanks.
Liz DellaCroce
Hi Joanne – This recipe does require a little bit of finesse I’ve found. Did you happen to watch the video? It helps to see the pace at which you add everything. BTW Your meal sounds incredible!
Maj
Hi…
Thanks for the recipe. I am eager to try it out, however, I don’t have a food processor. Is it possible to make this with a blender or a mixer?
Many thanks for sharing!
Liz DellaCroce
You can definitely use a high speed blender but a food processor is preferred. Perhaps you can borrow from a friend?
Chef Jay
Wow this is far easier than the method I’ve been using for the past several years. I’m straight up stealing this method.
Note: I’ve actually both peanut oil and I have added onion and olive oil to the purée, and to be honest it wasn’t really disastrous at all.
Janet Edwards
Best garlic sause EVER! I love this garlic sause! Highly recommend this recipe!
Grill chicken and Italian squash, put on top of pilaf, and top with this garlic sause.. Out of this world taste!
Liz DellaCroce
I am so glad you enjoyed it Janet!!
Janet Edwards
I just made this recipe and I’m in garlic heaven! It worked perfectly! To the author of this recipe, I want to say Thank you for all the trouble you went through to make this recipe just right! And I want to say, Congratulations to myself cause I did it, first try!
This recipe is, of course, very garlicky! I tired a little recipe of my own, using 2 Tbs garlic sause, 2 Tbs mayonnaise, and a splash of soy sause, for a lighter sause. Great tasting! A Mediterranean restaurant told me that’s how they make their garlic sause.
Thank you again! I highly recommend this recipe!
Liz DellaCroce
I’m so glad you enjoyed it and that it worked out so well!!!
Andrea
I love this sauce when I’m out to eat! Tried to make it today and it tastes heavenly but it has a very hot garlic bit. Any ideas? Not enough lemon juice/oil? Maybe I put in too much garlic. It has the perfect flavor, it’s just that bite.
Liz DellaCroce
Hmmm… I wonder if the garlic was a bit old/bitter? I’m really not sure, it’s hard to say! Some garlic is simply stronger than others. Try more lemon juice?
Sarah
I made this for my family last night and it was a hit! I didn’t watch the youtube video, but I put a funnel on top of my food processor to slow down the stream of oil. It came together perfectly! Thank for sharing!
Liz DellaCroce
I am so happy to hear it!!!!
Charbel
I just tried it yesterday, I was kind of a hurry and wanted a recipe with no mayo.
I worked JUST PERFECT!!!!!!
Thanks millions of times!
Liz DellaCroce
I’m so glad to hear it!!!!
Rodney Bartscht
I was dining today at one of the local middle eastern restaurants and they said they use a littl mash poatao in the garlic paste.
Liz DellaCroce
Oh that’s a smart idea!
Mark
In spite of a fair amount of experience with Lebanese restaurants, I had never experienced this garlic sauce until a meal, while traveling out of town, at Shish Palace, Allen Park, MI, so of course I want to learn how to make it. Absolutely delicious it was. It was a dip for the small round-loaf pita-style bread.
so Thanks! I asked the owner what it was, he said he started with garlic paste, a little olive oil, etc. So starting with raw garlic might be even better.
Liz DellaCroce
I hope you love it Mark!!
Jill
I just tried making this tonight. I don’t have a food processor so I used my blender. It started going great at about 1 1/2 cups of canola oil in. Then it just liquified. I did as one person suggested. I poured the mixture into a bowl and let it set for a bit. I was able to come back to it and use a spoon to remove the excess oil that formed on top. I whipped the remaining garlic mixture and it was saved! So I put it back in the blender and VERY slowly poured in the oil. Was turning out fine then a few minutes in, my blender got hot and the sauce took on a greenish tint. I don’t know what happened but I stopped and threw it away! Any possible ideas?
Liz DellaCroce
Oh dear Jill I’m so sorry this was not an instant success for you!! I know that I often do well with visuals- did you happen to watch the video of the recipe that i Link to? It could be helpful to make sure this is a success for you next time. https://www.youtube.com/watch?v=ufDD773NQMY
L
I’m wondering why the olive oil is a no no – I believe you, but I only have grapeseed and oil oil on hand. I enjoyed this sauce at a restaurant this weekend so am scoping it out to try to make it myself. I could have eaten the whole container! Yum! Thanks!
Liz DellaCroce
My aunt explained that olive oil had too strong of a flavor and took away from the purity of the garlic flavor. :)
BeckyKC
I’ve read on several sites that olive oil also does not give you a fluffy consistency, it’s not just the flavor. I do believe the type of oil is important. I just now tried the recipe with a blend of coconut oil and canola. It never came together and I think that may have been one of the reasons!!
Liz DellaCroce
That’s great to know!! Thanks!
John
This worked so great as a sauce. I was wondering if it could be upped to a dip of some kind. Or perhaps it has been done already? Thank you for this recipe.
Liz DellaCroce
I use it as a dip all the time!
Neri ersilia
Followed your recipe to the letter…but everything liquified….what happened?
Liz DellaCroce
Hi Neri – Did you add it slowly enough? Did you watch the video? It helps to see it in progress.
Cheryl
Hi there! I am absolutley in love with this sauce…although when I tried to make it just now it did not thicken up? It is runny can I fix it? I really really want to be able to use this
Joe
Hi there. What a lovely story. I am against using electric appliances for any cooking, can this be made with mortar and pestle? Thanks for the recipe!
Liz DellaCroce
Hi Joe – I’ve never done it with one but I bet it could. Can you report back if you try it?
Carrie
My batch separated and I thought it was ruined. After searching and searching, I found one person say to pour out your mixture into a separate bowl and wash and dry the processor. Then whip up an egg white (I actually did two) in the processor until it starts to firm up and then slowly re-drizzle your garlic in. It worked for me!! I’m sure this compromises the authenticity of the toum, but it’s better than losing the whole batch, right?! :)
Liz DellaCroce
Oh my goodness that’s impressive!! It certainly is better than losing the batch! Enjoy!
Tracey b
Should have read the comments before I started it! Emulsified for 15minutes and it was nothing but water :(
I am now trying the whipped egg white and hoping for the best!
Liz DellaCroce
Hi Tracey – Did you watch the video? It might help to see it!! I’ve made it many times with no fail. Let me know!! I want this to work for you! It’s the BEST!!
Tracey b
So here’s what happened, I poured everything in too quick, Processed it and it didn’t work.
Then I took it all out cleaned the food processor and read to first use a whipped egg white to bind things together. Did that, didn’t work.
Then I took it all out, let it sit so the oil came to the top and the sort of emulsified chunks sunk to the bottom. Poured the oil out. Used a whisk on the chunks and it blew up!!! It was so cool, just transformed.
Then I put that in the food processor and VERY SLOWLY poured the remaining oil in.
It was so GOOD and so much fun to play with food science! I also made this along with you Chicken Tawook and It was lovely!
Picture here :)
http://i.imgur.com/TgBZn2H.jpg
Liz DellaCroce
Oh my gosh GOOD FOR YOU for staying the course!!!! Your meal looks absolutely delicious – so glad you enjoyed it!! :)
Wendy
My mom makes this! And of course now I do. We call it solomacha (Ukrainian word) and I use this in every recipe that calls for garlic. Mine never turns to mayo, but instead stays separated. Although it’s GREAT because I can take some of the canola oil and sautee with it. Amazing flavour! Lasts a long time. So if it doesn’t emulsify do not worry! Still great. If it turns green or black it’s your garlic. Locally grown is best, when you can get it. YUM!
Liz DellaCroce
That’s a great point! Great tips Wendy!! So cool!
marcooo
Gotta say, I couldn’t get that consistency ur pics show. Im a bit skeptical on the canola too. Why Wouldn’t the Lebanese use olive oil?
Liz DellaCroce
I had a long talk about this with my aunt – we tried it with several types of oil but ultimately olive oil is the worst choice because the flavor is too strong for the dip.
Jenilla
Garlic Paste is one of my all-time favorite condiments! It’s absolutely addicting. So glad I found this recipe!
Liz DellaCroce
I hope you love it Jenilla!
Mary
HOLY HOLY GRAIL!!! So my husband son and I absolutely love what we have always called garlic butter. I am so glad I can across this recipe from the chicken garlic recipe!! I am actually in the process of making Ghee right now!! Can’t wait to try this out tonight with the chicken!! THANKS SOOOO MUCH IN ADVANCE!
Liz DellaCroce
Oh my goodness I’m so glad you found it!! Let me know what they think!
Rebekah
I did the alternating of oil and lemon juice. Sauce never got thick and came together. Feel like something is missing and too much oil. Processor was on emulsify for well over 20 mins. Bummed
Rebekah
Okay, I will check it out. I have a brand new Kitchenaid food processor. I love it!!!
Sarah
I had the same problem as Rebekah. Then I watched the video you posted and I think I poured the oil in too quickly the first time. I tried again and poured the oil in as a thin thread like in the video and it worked like a charm. Thanks for the recipe and tips!
Liz DellaCroce
Ok great I’m so glad you got it to work!! Isn’t it addictive?
Jo
This sounds amazing, and I tried to make it. But half way through the thick mixture suddenly turned watery. I stopped adding the oil and lemon juice and just blitzed for a while, but no luck. It did get quite warm in the process, so I put it in the fridge to cool down, but still no luck in bringing it back together. Any advice?? I really want to get this right!
KalynsKitchen
I could eat this stuff by the spoonful! Just letting you know that I featured this recipe in my round-up of 25 Deliciously Healthy Low-Carb Recipes from September 2014. Hope a lot of my readers will click over here and try the recipe!
Liz DellaCroce
I could too Kalyn!!! Thank you so much for featuring!! I’ll go check it out!
Annie @ ciaochowbambina
Hi Liz,
This looks awesome! We eat a lot of garlic in our house so I’ll be adding this to the repertoire! Thank you!
Annie
Liz DellaCroce
I hope you love it Annie!
Joanne
Your Aunt Paula sounds like a sweetheart! Gotta love a woman that always has some food that she’s ready and willing to gift to you. And who can also appreciate her garlic. This sounds so good.
Jess
I’m so excited to have seen this! My husband is a huge garlic fan and we first had this at a Tunisian restaurant with some delicious bread, like naan. I can’t wait to try it and to get to have that creamy, deliciousness again!
Zolee
I’m about to make this, I could eat it by the spoonful! How long will it keep good?
Carol at Wild Goose Tea
I kept looking at the picture and then the recipe. You get that sauce with those ingredients. Wow. I truly believe like the French—It’s all in the sauce. So this is a
real treasure as far as I am concerned.
Liz DellaCroce
Let me know if you try it!! It really is amazing!
Liz @ Floating Kitchen
Lovely story, Liz. I have an Aunt Paula – except her name is Aunt Dot – and she taught me all my Armenian cooking skills! It’s feels wonderful to be able to recreate her dishes in my kitchen (she passed on several years ago but I always think of her when I’m cooking).
Liz DellaCroce
Awww That’s so cool Liz!! I always think of family when I cook too. <3
Gaby
This sounds so amazing, I can’t wait to try it.
Liz DellaCroce
I sure am!! :)
Barb Melrose
I would be tempted to use rice bran oil instead of the canola oil since there is a lot of controversy on how healthy the canola oil is. Rice bran oil is a stable oil that doesn’t oxidize as it has its own natural vitamin E and can withstand very high temperatures without producing any carcinogens. I might also add a tablespoon or two of whey from my milk kefir and let it stand at room temperature for a few hours. I do this with my homemade mayonnaise and it prolongs the life in the refrigerator for MONTHS!!
Nada
For me, the beauty of this paste is that it is vegan. And while I have read somewhere that it is good for one week or so, it actually keeps well for up to a month. Refrigerated, of course.
Liz DellaCroce
Yes exactly!! It is vegan!
Ruthann
I just bought some at a farmers market that was made with rice bran oil and it was outstanding! Will make some this weekend!
Liz DellaCroce
Oh perfect!!! Enjoy!
Rebecca {foodie with family}
I finally catch a glimpse of “my” Aunt Paula!!! She’s beautiful! And so is this sauce. Thank you Aunt Paula! Thank you, Liz!!