Creamy, garlicky, and absolutely addictive—Lebanese Garlic Sauce, also known as Toum, is a bold, eggless Middle Eastern condiment that transforms simple dishes into unforgettable meals. This fluffy white emulsion made with garlic, oil, lemon juice, and salt is beloved for its powerful flavor and creamy texture. Whether slathered on grilled meats, used as a marinade, or scooped up with pita, Toum is a pantry essential in Lebanese cooking.
Learn more about how garlic-forward condiments can enhance Mediterranean dishes like this flavorful Mediterranean Chicken Gyros.
In this article, we’ll cover everything from the ingredients and tools you need to mastering the emulsification technique, as well as variations, storage tips, and FAQs to ensure you nail it every time.
Ingredients for Authentic Lebanese Garlic Sauce
Just a few ingredients, one unforgettable sauce. The magic of Toum lies in its simplicity:
- ¾ cup peeled garlic cloves
- 1 teaspoon kosher salt
- 2 cups neutral vegetable oil (not olive oil)
- 4 tablespoons fresh lemon juice
- 4 tablespoons ice water
How to Make Lebanese Garlic Sauce (Step-by-Step)
Making Toum takes patience and precision. Here’s the breakdown:
Step 1: Blend Garlic and Salt
Start by pulsing the garlic cloves with kosher salt in a food processor until a smooth paste forms. Scrape down the sides to ensure even processing.
Step 2: Slowly Add the Oil
With the processor running, very slowly drizzle in the oil. Start with a few drops at a time—this prevents the mixture from breaking.
Step 3: Alternate Lemon Juice
Once half the oil is in, begin alternating small amounts of lemon juice and oil while processing. This builds a stable emulsion.
Step 4: Finish with Ice Water
Blend in the ice water to smooth out the texture. This gives the sauce its trademark fluffiness.
Step 5: Chill
Transfer to a bowl and refrigerate overnight for optimal flavor.
Why You’ll Love This Garlic Sauce
Vegan and Egg-Free Alternative
Unlike aioli, Toum uses no eggs, making it ideal for vegans and those with dietary restrictions.
Long Shelf Life
Toum lasts up to 1 month in the fridge, making it a prep-friendly condiment.
Bold and Versatile
Use it on chicken, fish, fries, sandwiches, or as a dip with flatbreads like pita.
Discover great ideas like this bold Crispy Chili Lime Chickpea Salad that pairs beautifully with garlic-forward dressings.
Tips for Perfect Toum Every Time
- Use fresh garlic, not pre-minced or jarred, which can ruin the texture and flavor.
- Add oil slowly—rushing will break the emulsion.
- Let it rest overnight. The garlic mellows, making it more palatable.
- If it breaks, re-emulsify with an ice cube or fresh garlic clove.
Lebanese Garlic Sauce Variations
Milder Garlic Sauce
Soak garlic cloves in ice water for 10 minutes to reduce the pungency.
Spicy Toum
Add a dash of cayenne or blend in a red chili for heat.
Herb-Infused
Mix in fresh parsley or cilantro for a bright, green version.
Serving Suggestions for Toum
| Dish | How to Use Toum |
|---|---|
| Grilled Chicken or Lamb | As a marinade or dipping sauce |
| Roasted Veggies | Toss after baking for extra flavor |
| Sandwiches and Wraps | Spread inside for a garlic burst |
| French Fries or Falafel | Use instead of ketchup or tahini |
Don’t miss our hearty Greek Lemon Rice—it pairs beautifully with garlic sauce.
How to Store and Freeze Lebanese Garlic Sauce
- Refrigerator: Airtight container, up to 1 month.
- Freezer: Store in ice cube trays or small containers for up to 3 months.
- To Re-Emulsify: If it separates, blend again with a bit of water or oil.
Conclusion
Lebanese Garlic Sauce (Toum) is a kitchen essential—vegan, powerful, and incredibly versatile. Whether you’re grilling, dipping, or spreading, it delivers unmatched flavor. With just five ingredients and a food processor, you can master one of the Middle East’s most iconic condiments at home. Try it today and enjoy the garlic bliss.
Don’t miss our Sticky Toffee Pudding for a sweet contrast to your garlicky feast.