If you love bold, garlicky flavors, toum (Lebanese garlic sauce) might just become your new favorite condiment. This creamy, dairy‑free, egg‑free sauce is made with just a few simple ingredients—but when done right, it has a fluffy texture and a deeply savory punch. In this article, you’ll learn its origins, how to make it step‑by‑step, tips for perfecting your emulsion, serving ideas, and how it stacks up nutritionally.
A Bit About Toum
Toum (sometimes spelled tuma or touma) is a classic Lebanese garlic sauce often served with grilled meats, shawarma, roasted vegetables, sandwiches, and more. Although its texture is similar to mayonnaise, it contains no eggs or dairy—just garlic, oil, lemon juice, salt, and water. It’s naturally vegan and gluten‑free.
Because of its strong garlic profile and creamy mouthfeel, toum is often considered a hero condiment in Levantine and Middle Eastern cuisine. Many restaurants serve it alongside chicken shawarma, grilled kebabs, or fried foods like falafel. It’s versatile: you can use it as a dip, spread, marinade base, or sauce.
Ingredients You’ll Need
Here’s what you need to make authentic Lebanese toum (quantities make a generous batch):
- 1 cup garlic cloves (about 3 heads of garlic), peeled
- ⅓ cup cold water
- ¼ cup freshly squeezed lemon juice (about 1 lemon)
- 1½ tsp kosher salt
- 3 cups neutral oil (such as vegetable oil, canola oil, sunflower oil, or avocado oil)
Instructions: How to Make Toum
Yield: about 36 servings (1 tablespoon each)
Prep time: ~20 minutes
Total time: ~20 minutes
- Peel the garlic cloves and slice them in half lengthwise. Remove the green germ (sprout) inside each clove—this is essential to avoid bitterness.
- In a food processor bowl, add the garlic and cold water. Pulse and blend until the garlic is minced. Scrape down the sides.
- Add half (or about ⅛ cup) of the lemon juice and the salt. Blend again briefly to incorporate.
- With the food processor running on low, very slowly drizzle in 1 cup of the oil—this should take about 3 minutes. Pause if needed to scrape down the sides.
- Add the rest of the lemon juice. Then continue to drizzle in the remaining oil (about 2 cups) as slowly as possible—this pour may take about 6 minutes. Again, stop occasionally to push down bits that stick to the bowl.
- Once all the oil is incorporated and the mixture is thick and creamy (similar to mayonnaise), taste and adjust salt if needed.
If everything goes right, you’ll end with a luscious, fluffy sauce.
Tips to Make the Best Toum
- Use young garlic: It tends to be milder and less pungent; always remove the inner green germ to avoid bitterness.
- Drizzle oil slowly: This is critical—pour too fast and the emulsion will break (the garlic and oil won’t bind).
- Alternate liquids (oil and lemon juice) if needed to maintain stability.
- Chill before serving: Letting it sit 1–2 days in the fridge helps mellow the raw garlic edge.
- If the sauce “breaks” (becomes oily or separated): Add 2 Tbsp cooked, mashed potato and blend again until smooth to rescue the emulsion.
Serving Suggestions & Pairings
Toum is wonderfully versatile. Here are some ideas:
- Use as a spread for sandwiches or wraps: lavash, pita, shawarma, falafel, arayes, etc.
- Serve it as a dip alongside grilled meats (chicken, steak, seafood), roasted vegetables, or fried appetizers.
- Incorporate it into a marinade (e.g. for chicken or fish) or whisk into dressings for a garlicky punch.
- Add it to dips or sauces you already have for extra flavor.
Nutritional Info (Approximate, per 1 Tbsp)
- Calories: 167 kcal
- Carbohydrates: ~1 g
- Protein: ~1 g
- Fat: ~18 g (saturated, monounsaturated, polyunsaturated)
- Sodium and micronutrients will depend on the salt and garlic used
Note: Because this is mostly oil, the fat content is high. Use in moderation.
FAQ & Troubleshooting
What’s the difference between toum and aioli?
Toum is made with just garlic, oil, lemon, and salt—no eggs. Many modern aioli recipes include egg yolks, which change the texture and emulsification.
How long can I store it?
In an airtight container in the refrigerator, toum can last up to 2 months. Always stir before using. Freezing isn’t recommended—it can alter the texture.
Why did my sauce taste too strong?
Let it rest in the fridge 1–2 days to mellow. You can also soak garlic cloves in cold water for 20 minutes (then dry thoroughly) before blending.
Can I use a blender instead of a food processor?
It’s possible, but you risk breaking the emulsion. A food processor is preferred for better control and consistency.
Conclusion
Toum is a garlic lover’s dream—simple but powerful. With just garlic, oil, lemon, salt, and water, you get a creamy, bold sauce that elevates everything from grilled meats to sandwiches to roasted veggies.