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lebanese garlic sauce (toum)


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Prep Time: 15 minutes

Total: 15 minutes

Servings: 1


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Step 1

GARLIC: Pulse the garlic and salt together in the food processor until very finely minced. Scrape down the sides and up the bowl. Run the food processor while adding ¼ cup oil in a slow, steady stream.

Step 2

EMULSION: Stop the food processor and scrape down the bowl one last time. Then run the food processor while you add 1 tablespoon of lemon juice very slowly. Alternate between these two ingredients making sure to add in a slow and steady stream. Add in ½ cup of oil, followed by 1 tablespoon of lemon juice. Then add ¼ cup of oil, the last tablespoon of lemon juice, and finally the remaining ½ cup of oil.

Step 3

REFRIGERATE: Transfer the garlic sauce to a bowl or glass mason jar, cover, and refrigerate for up to 3 months. The garlic sauce will lose its garlicky flavor the longer it sits so I usually try to use it within 1 month. The sauce can be consumed immediately or after refrigeration. I find that it tastes better the day after you make it.