Name: Lebanese Garlic Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Lebanese
Ingredients: ¾ cup peeled garlic cloves; 1 teaspoon kosher salt; 2 cups vegetable oil; 4 tablespoons freshly squeezed lemon juice; 4 tablespoons ice water

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Introduction

Lebanese Garlic Sauce, also known as toum, is a rich and creamy condiment bursting with fresh garlic flavor. This versatile sauce pairs wonderfully with grilled meats, sandwiches, and roasted vegetables. Its smooth texture and zesty lemon kick make it an irresistible addition to many dishes.

A dark bowl filled with a creamy white dip that has a thick, smooth texture with visible swirls on top, drizzled with a small amount of golden olive oil and sprinkled with coarse black pepper. The bowl is placed on a white marbled surface with light folds of a cream cloth beneath. Around the bowl, there are whole garlic bulbs, garlic cloves, a few slices of yellow squash, and a sprig of green parsley, adding natural earthy colors to the scene. A small wooden spoon lies in the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup peeled garlic cloves
1 teaspoon kosher salt

2 cups vegetable oil
4 tablespoons freshly squeezed lemon juice

4 tablespoons ice water

Instructions

Step 1: In a food processor, combine the garlic cloves and kosher salt. Process until a smooth paste forms, scraping down the sides as needed.

Step 2: With the processor running, slowly drizzle in the vegetable oil, starting with just a few drops at a time to ensure proper emulsification.
Step 3: Once about half the oil is incorporated, alternate adding the lemon juice and the remaining oil gradually while the processor runs. This should take around 20 minutes to achieve a creamy consistency.
Step 4: Blend in the ice water to reach a smooth texture.

Step 5: Transfer the sauce to a bowl. Optionally, drizzle with olive oil and garnish with fresh parsley.
Step 6: Refrigerate overnight for the best flavor, then serve with your favorite dishes.

Tips & Variations

Use fresh garlic for the best flavor; avoid pre-minced garlic which can be bitter.

For a lighter texture, substitute half the vegetable oil with light olive oil.
If you prefer a milder garlic taste, try using fewer cloves or blanching them briefly before processing.
Add a pinch of cayenne pepper for a spicy kick.

Storage

Store the garlic sauce in an airtight container in the refrigerator for up to two weeks. The flavors will deepen over time. Before serving, you can let it come to room temperature and stir gently to restore its creamy texture.

How to Serve

A bowl filled with creamy white dip, swirled smoothly in a circular pattern with small drops of golden olive oil pooled in the center and lightly sprinkled with coarse black pepper, sits on a white marbled surface. The bowl is white with a dark rim, and around it, there are whole garlic bulbs, peeled garlic cloves, light yellow round slices of squash, and a sprig of green parsley, creating a fresh and natural setting. A wooden spoon lays nearby, partially visible on a soft white cloth, enhancing the cozy and inviting scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Lebanese Garlic Sauce without a food processor?

While technically possible by hand, emulsifying the sauce properly is very difficult without a food processor or high-speed blender. Using a processor ensures a smooth, creamy texture.

Why does my sauce sometimes separate?

Separation usually happens when oil is added too quickly or if the garlic paste is not emulsified properly. Drizzle the oil slowly and keep the processor running to maintain an even mixture.