A creamy and robust garlic sauce, Toum is a staple in Lebanese cuisine, known for its intense garlic flavor and smooth, fluffy texture. This versatile sauce pairs perfectly with grilled meats, roasted vegetables, sandwiches, or as a dip with flatbread. Made with just four simple ingredients, it delivers bold flavor without dairy or eggs, making it a great vegan alternative to mayonnaise or aioli.
Why You’ll Love This Recipe
- Incredibly Flavorful – If you love garlic, this sauce is a dream come true.
- Vegan and Dairy-Free – Unlike traditional creamy sauces, Toum is made without eggs or dairy.
- Versatile – Use it as a dip, spread, or marinade to enhance a variety of dishes.
- Long Shelf Life – Stays fresh in the refrigerator for up to a month.
- Authentic Lebanese Recipe – A traditional condiment that adds a Middle Eastern touch to any meal.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- ¾ cup peeled garlic cloves
- 1 teaspoon kosher salt
- 2 cups vegetable oil
- 4 tablespoons freshly squeezed lemon juice
- 4 tablespoons ice water
Directions
- In a food processor, combine the garlic cloves and kosher salt. Process until a smooth paste forms, scraping down the sides as needed.
- With the processor running, very slowly drizzle in the vegetable oil, starting with just a few drops at a time to allow proper emulsification.
- Once about half of the oil is incorporated, begin alternating with the lemon juice, continuing to add both slowly while the processor runs. This gradual process should take about 20 minutes to ensure a thick, creamy consistency.
- After all the oil and lemon juice have been added and the sauce has thickened, blend in the ice water to achieve a smooth texture.
- Transfer the sauce to a bowl; optionally, drizzle with olive oil and garnish with fresh parsley.
- For best results, refrigerate overnight before serving.
Servings and Timing
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Servings: 10 servings (makes about 2½ cups)
- Calories: Approximately 392 kcal per ¼ cup serving
Variations
- Milder Flavor: Reduce the amount of garlic or soak the cloves in ice water for 10 minutes before blending.
- Herb-Infused Toum: Blend in fresh parsley, cilantro, or basil for a unique twist.
- Spicy Version: Add a pinch of cayenne pepper or blend in a small chili for heat.
- Olive Oil Alternative: While neutral vegetable oil is best for emulsification, you can mix in a small amount of olive oil for added richness.
- Thicker Texture: If the sauce is too thin, refrigerate for a few hours to firm up.
Storage/Reheating
- Refrigeration: Store Toum in an airtight container in the refrigerator for up to one month. The flavor will mellow over time.
- Freezing: For longer storage, freeze in small portions for up to 3 months. Thaw in the refrigerator before use.
- Re-emulsifying: If the sauce separates, blend it again with a few drops of water or oil to restore the creamy texture.
FAQs
1. What is Toum made of?
Toum is made from garlic, salt, vegetable oil, lemon juice, and water. The ingredients are emulsified to create a thick and creamy sauce.
2. Why did my Toum separate?
Separation usually happens if the oil is added too quickly. To fix it, blend a small amount of water or another garlic clove to help re-emulsify.
3. Can I use olive oil instead of vegetable oil?
You can, but olive oil has a strong flavor and may cause the sauce to turn bitter. It's best to use a neutral oil, or mix in a small amount of olive oil at the end.
4. How do I make Toum less strong?
Soak the garlic cloves in ice water for 10 minutes before blending, or let the sauce rest in the refrigerator for a day to mellow out the sharpness.
5. Can I make this without a food processor?
Yes, but it requires a mortar and pestle and a lot of patience. Slowly incorporating the oil is key to achieving the right texture.
6. Is Toum the same as aioli?
No, traditional aioli contains eggs, while Toum is an egg-free, garlic-based emulsion.
7. Can I use pre-minced garlic?
Fresh garlic is essential for the right flavor and texture. Pre-minced garlic contains preservatives and may not emulsify properly.
8. Can I use Toum as a marinade?
Yes! It works great as a marinade for chicken, lamb, and seafood, adding bold garlic flavor to your dishes.
9. Why does my Toum taste bitter?
Over-processing the garlic or using olive oil can cause bitterness. Use fresh garlic and a neutral oil for the best taste.
10. How can I make Toum thicker?
If your sauce is too thin, refrigerate it for a few hours to firm up. You can also add a bit more oil while blending.
Conclusion
Lebanese Garlic Sauce (Toum) is an incredibly flavorful and versatile condiment that enhances any dish. Whether you’re using it as a dip, spread, or marinade, its creamy texture and bold garlic taste make it a must-have in your kitchen. Try making a batch at home, and enjoy this authentic Middle Eastern staple with your favorite meals!
Lebanese Garlic Sauce
- Total Time: 30 minutes
- Yield: ½ cups (serves 10)
- Diet: Vegan
Description
Lebanese Garlic Sauce (Toum) is a creamy, egg-free, and dairy-free garlic sauce made with just a few ingredients—garlic, salt, vegetable oil, lemon juice, and water. Its smooth, fluffy texture and bold garlic flavor make it a versatile condiment perfect for grilled meats, sandwiches, or as a dip. This vegan alternative to aioli is easy to make, long-lasting, and an authentic addition to your Lebanese and Middle Eastern meals.
Ingredients
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
Instructions:
- In a food processor, combine garlic cloves and kosher salt. Process until a smooth paste forms, scraping down the sides as needed.
- With the processor running, slowly drizzle in the vegetable oil, starting with a few drops at a time for proper emulsification.
- Once about half the oil is incorporated, alternate adding lemon juice and the rest of the oil gradually while the processor runs. This process should take around 20 minutes to ensure a creamy consistency.
- Blend in the ice water to achieve a smooth texture.
- Transfer to a bowl, optionally drizzle with olive oil, and garnish with fresh parsley.
- Refrigerate overnight for the best flavor, then serve with your favorite dishes.
Notes
- Variations: For a milder flavor, reduce the garlic amount or soak the cloves in ice water before blending. For a spicy version, add cayenne or chili pepper.
- Storage: Store in an airtight container in the fridge for up to one month. If the sauce separates, simply blend again with a few drops of water or oil.
- Freezing: Freeze in small portions for up to 3 months. Thaw before use.
- Prep Time: 30 minutes
- Category: Appetizer
- Method: Food Processor
- Cuisine: Middle Eastern
