Lebanese Garlic Sauce (Toum)

I made Lebanese garlic sauce—Toum—a creamy, dairy-free, vegan condiment made simply from garlic, salt, oil, lemon juice, and a bit of ice water. It’s lusciously fluffy with a bold garlic punch and perfect for pairing with grilled meats or sandwiches.

Why I’ll Love This Recipe

I love how this toum requires minimal ingredients yet delivers maximum flavor and texture. It’s egg-free, dairy-free, and plant-based, yet emulsifies into a thick, velvety sauce using just pantry staples and simple technique. Whether I’m dipping fries, dolloping on shawarma, or stirring into veggies, it elevates every dish.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• garlic cloves (about ¾ cup, peeled)
• kosher salt (about 1 tsp)
• freshly squeezed lemon juice (about 4 Tbsp)
• neutral vegetable oil (about 2 cups)
• ice water (about 4 Tbsp)

directions

I start by peeling enough garlic to fill roughly ¾ cup. Then I place the garlic, salt, and lemon juice in a food processor or jar for an immersion blender. I blend until the garlic becomes a fine paste. With the processor running, I drizzle in oil very slowly—just a few drops at a time at first—alternating with small amounts of ice water. This slow emulsification is key: it turns the mix from a paste into a pure white, fluffy garlic sauce. It can take several minutes of careful pouring before the volume increases and the mixture lightens and thickens. I then transfer the toum to a container and chill it before serving.

Servings and timing

The recipe typically yields about 10 servings (roughly 2 tablespoons each) and takes around 30 minutes total prep time.

Variations

I sometimes:

• substitute citrus zest (like lemon or even lime) for brightness
• add fresh mint for a Lebanese village twist
• tone down the heat by soaking garlic in ice water or salt water beforehand
• try an immersion blender method instead of a food processor for smoother emulsification

storage/reheating

I store toum in an airtight container in the fridge. It keeps beautifully for 2–3 months, during which the garlic flavor softens naturally. To mellow it further, chilling overnight helps. I don’t reheat it—if it breaks, the texture suffers, so I always serve it cold or at room temperature.

FAQs

What if my toum breaks or becomes liquidy?

I fix it by adding a tiny bit of ice water or blending again very slowly. Often breaking happens when I add oil too quickly or skip alternating lemon juice and water during emulsification.

Can I use olive oil instead of vegetable oil?

I prefer neutral oils (like canola, grapeseed, or safflower) to maintain the signature white color and let the garlic shine. Olive oil often turns the sauce darker and imparts an olive flavor, which overpowers the garlic.

How can I reduce the pungency of raw garlic?

Soaking peeled garlic cloves in ice water or salt water for about 30 minutes before blending helps mellow the intense bite without losing flavor.

What tools can I use to make toum?

An immersion blender works wonderfully in a tall jar, and many recipes now use that method for speed and ease. A small food processor also works well if I pour oil slowly. Traditionally, it’s made with a mortar and pestle, though that requires more muscle and time.

What dishes pair best with toum?

Toum is classic with chicken shawarma, grilled meats like shish taouk, fries, vegetables, or as a spread in wraps and sandwiches. I’ve even stirred it into pasta, mashed potatoes, or used it as a garlic-rich marinade.

Conclusion

I adore making Lebanese Garlic Sauce—toum—for its bold flavor, creamy texture, and vegan simplicity. With just garlic, oil, lemon, and salt (plus a bit of water), I can whip up an intensely garlicky sauce that feels luxurious. I love how it’s endlessly versatile—from grilled chicken to sandwiches, and how it stores beautifully. Once I’d mastered the slow emulsification method, I found I couldn’t live without it in my fridge. I feel confident experimenting with herbs, citrus, or heat next time—and I think I might enjoy it even more.

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