Naturally vegan and gluten-free, this mayo-free Garlic Sauce is thick, creamy, and packed with flavor. Serve with grilled meats or warm pita.
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!
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.
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:
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.
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.
Video
Chef’s Notes
Nutrition
Need more delicious, homemade Lebanese food in your life? Check out my Pinterest board!
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!