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
