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Authentic Lebanese Garlic Sauce (Toum)

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LIZ DELLA CROCE

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With just 4 ingredients that are naturally vegan and gluten-free, this mayo-free Toum is thick, creamy, and packed with flavor. Serve with grilled meats or warm pita. 

While it does require a little knowledge and know-how, my Lebanese garlic sauce recipe uses just four simple ingredients. Garlic cloves, kosher salt, canola oil, and lemon juice are all you need to prepare this thick and creamy spread that goes well with Shish Tawook Chicken, Chicken Shawarma, or Kafta Kebabs. 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.

garlic sauce in a bowl

What is Toum?

Toum means garlic in Arabic and is a well-known spread on sandwiches It was made by grinding the garlic into a paste (by using a mortar and pestle) and using olive oil and lemon to turn it into a fluffy garlic sauce. Due to the fact there are no milk or eggs that makeup Toum it’s considered to be 100% vegan.

What is Toum Made Up Of?

  • Garlic: You need fresh garlic and cannot substitute out with jarred or pre-minced garlic. Fresh garlic is key.
  • Lemon Juice: Again, fresh is best. You don’t need anything fancy, just cut a lemon in half and squeeze!
  • Salt: Simple yet essential ingredient to this sauce.
  • Oil: In my experience, Canola Oil has worked best.

How does Toum become creamy?

That cooking process is called emulsification (what is emulsification?) . This article on Masterclass has a pretty good writeup on it and can also help when things go south in the process.

What foods go well with garlic sauce?

Depends on who you ask. My husband would say grab a tablespoon full and spread it onto some bread but it’s good with anything. Use it on vegetables, pasta, pita sandwiches, Beef Shawarma, or simply dip your Chicken Tawook in it. 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.

Adjusting the spice levels for taste:

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 will make the sauce a little milder. If you’re looking for a spicier sauce, then use fresh garlic and maybe a little bit of jalapeno.

As you can see there are over 300 comments on this recipe. While mostly positive there are negative ones as well. The negative ones usually happen based on one of these situations.

  • Using something that isn’t a food processor. Blenders don’t have the power to properly blend this and may overheat from use. A food processor is the way to go. Don’t use a blender.
  • Using old garlic, minced garlic, or jarred garlic: Avoid all of these. It will make the end result bitter. Do not use it!
  • Drizzling the oil fast: This is not a race. You need to drizzle the oil in slowly until it emulsifies. If you dump it in too fast it will liquify and ruin the end result. You may need all the oil.
  • Subbing out the oil: Canola and Vegetable oil work. People have said refined avocado oil works. Other oils will alter the taste and possibly ruin the end product.

Common questions:

Is there mayonnaise in garlic sauce?

This is not a potato or mayonnaise-based garlic sauce. One of the best qualities of garlic sauce is that there is no mayo – making it a much healthier alternative.

Is Lebanese Garlic Sauce spicy?

Since the recipe does call for a larger amount of garlic, it can tend to be a little bit on the spicy side.

What’s the shelf life?

You can store the sauce for up to 1 month in the refrigerator in an airtight container.

Your fork is waiting.

Authentic Lebanese Garlic Sauce (Toum)

4.61 stars average
This homemade lebanese garlic sauce (also known as Toum) is made with just 4 ingredients that are naturally vegan and gluten-free.
Prep Time 10 minutes
Total Time 10 minutes
Serves64 servings
CourseAppetizer
Calories96

Ingredients
 
 

  • 1 cup garlic cloves peeled
  • 1 teaspoon kosher salt
  • 3 cups canola oil you may not need all of this
  • ¼ cup lemon juice about one lemon

Instructions
 

  1. 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.
  2. 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.
  3. 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. 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.
  4. 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.

Nutrition

Serving: 1tablespoonCalories: 96kcalCarbohydrates: 1gProtein: 1gFat: 11gSaturated Fat: 1gSodium: 37mgPotassium: 10mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 4mgIron: 1mg

Video

Liz’s Notes

Please read the Path To Success Section prior to making

Have you tried this?

Let us know how it was!

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4.61 from 218 votes (147 ratings without comment)

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348 responses to “Authentic Lebanese Garlic Sauce (Toum)”

  1. Lisa Avatar
    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so happy you enjoyed it!!!!

  2. Diane Avatar
    Diane

    Erica – what would be a better choice of oil then? Avocado?

  3. Sandi Parker Avatar
    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?

    1. Liz DellaCroce Avatar
      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!!

    2. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes I don’t recommend olive oil!

  4. Sherri Avatar
    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

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Great idea!!!

  5. Jan Avatar
    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?

    1. Liz DellaCroce Avatar
      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?

      1. Adam Avatar
        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?

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          I’ve only kept it 10 days but that’s because it doesn’t last!

        2. Derrick Allums Avatar
          Derrick Allums

          Thanks so much. I botched the first batch. This tip helped me recovery. Thanks so much.

          1. Liz DellaCroce Avatar
            Liz DellaCroce

            So glad to hear it!!!

      2. Kay Avatar
        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!

      3. Angal827 Avatar
        Angal827

        Yes. I did it by putting the mixture into a sealed jar and shake until it thickens to mayo consistency.

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          Smart!

  6. Kellie Avatar
    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!

    1. Liz DellaCroce Avatar
      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?

  7. Jackie Avatar
    Jackie

    I just made this exactly how you specified and it was absolutely delicious!
    Thank you????

  8. Liz DellaCroce Avatar
    Liz DellaCroce

    You are so right Erica! Sorry about that!

  9. Beth Sikkema Avatar
    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh that’s great to hear!! My aunt feels olive oil ruins the flavor but it’s all a matter of preference.

      1. Gabriel Nugent Avatar
        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.

    2. Lise Avatar
      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.

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Yes I agree!

  10. KJ Avatar
    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?

    1. Liz DellaCroce Avatar
      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!

    2. Becks Avatar
      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.

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Interesting idea!

    3. Ian Avatar
      Ian

      “Elephant garlic” has a milder taste and also easier to peel / use. Check local health food stores or other specialty grocers

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Great idea!