lebanese sauce

This Garlic Sauce (Toum) is a popular condiment in Lebanese restaurants served often with chicken; made with only 4 ingredients: garlic, oil, lemon and salt

Lebanese Garlic Sauce (Toum)

garlic cloves (peeled)

salt

neutral oil (such as canola or safflower)

lemon juice

Slice the garlic cloves in half lengthwise and remove any green sprouts.

Transfer the sliced garlic cloves into a food processor and add the kosher salt to the garlic cloves. Process for a minute until the garlic becomes finely minced. Make sure to scrape down the sides of the food processor afterwards.

With the food processor is running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl. Continue adding another tablespoon or two until the garlic starts looking creamy.

Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the 1/2 cup of lemon juice until all the oil and lemon juice is incorporated. This will take about 15 minutes to complete.

Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. Makes about 4 cups.

The next day, replace the paper towel with an airtight lid and keep in the fridge for up to 3 months.

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Lebanese Garlic Sauce

Toum is a traditional Middle Eastern garlic sauce that&#039;s creamy, garlicky, and airy. Pair this addicting condiment with grilled tofu, vegetables, falafel, and more!

Creamy Toum Recipe (With 4 Ingredients)

½ cups neutral vegetable oil

garlic

kosher salt

It&#39;s best to start with chilled oil since it helps the emulsification process. If you have time, place the oil in the fridge for around 1-2 hours or overnight.

Peel the garlic cloves and remove the germ. If the garlic is young and fresh there may not be much to remove. If it&#39;s older garlic and there&#39;s a green stem inside, ensure you remove it.

Add the garlic cloves and salt to a high-speed blender or food processor and pulse or blend until the garlic is relatively smooth. Scrape down the sides and blend until the garlic is finely minced and paste-like.

Slowly drizzle in 1 tablespoon of oil while the blender is on a low-medium setting. Make sure to stop and scrape the sides to fully combine the oil and garlic paste.

Add &frac12; cup of neutral oil at a time very slowly to the blender on low-medium power. Make sure there&#39;s a slow, but steady stream. Stop and scrape down the sides with a spatula.

After the first &frac12; cup of oil is added, mix in 1 tablespoon of lemon juice, then add the next &frac12; cup of oil.

Continue this process until the oil and lemon juice are gone and you have a creamy, mayo-like consistency. Happy eating!

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Lebanese Garlic Sauce (Toum)

Creamy Toum Recipe (With 4 Ingredie...

Top 2 lebanese sauce recipes from across the web

The most viewed lebanese sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lebanese Garlic Sauce (Toum)

Creamy Toum Recipe (With 4 Ingredie...

The most viewed lebanese sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine