This Lebanese garlic sauce, also known as Toum, is a creamy, garlicky condiment that pairs perfectly with grilled meats, vegetables, and sandwiches. It requires just a few ingredients but depends on proper technique to achieve its signature light, fluffy texture.

  • Source: Serious Eats
  • Yield: 2 cups

Ingredients

  • 1/3 cup (85g) peeled garlic cloves (about 25 medium cloves)
  • 2 tsp (6g) kosher salt
  • 1/4 cup (60ml) fresh lemon juice from about 2 lemons, divided
  • 1/4 cup (60ml) ice water, divided
  • 3 cups (720ml) neutral oil like grapeseed or canola oil

Directions

Process Garlic Base

  1. Place garlic and salt in a food processor. Pulse until finely minced, stopping to scrape down sides as needed.
  2. Add 2 tablespoons lemon juice (30ml). Continue processing until a smooth paste forms (1-2 minutes).
  3. Stop to scrape down sides of bowl as needed.

Begin Emulsion

  1. With food processor running, slowly drizzle in 1/4 cup oil in a very thin stream.
  2. Add 1 tablespoon ice water (15ml).
  3. Continue processing and alternating between:
    • 1/4 cup oil in a thin stream
    • 1 tablespoon ice water OR 1 tablespoon lemon juice
  4. Repeat until all ingredients are incorporated.
    • The sauce will gradually become thick.

Finish & Store

  1. Transfer to an airtight container.
  2. Refrigerate at least 2 hours to allow flavors to develop.
  3. Store in refrigerator up to 1 month.

Recipe Tips

  • For best results, all ingredients should be at room temperature except the ice water.
  • The key to success is adding oil very slowly to form a stable emulsion.
  • If the sauce “breaks”, rescue it by processing 1 egg white with 1/4 cup broken sauce until fluffy, then
    slowly add remaining broken sauce while food processor runs.
  • If too strong, add an extra ice cube while processing to mellow the flavor.
  • Traditional toum has a strong garlic flavor that mellows over time in the refrigerator.