Name: Toum Garlic Sauce Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Middle Eastern
Ingredients: 1 cup fresh garlic cloves (peeled); 1 teaspoon salt; 3 cups neutral oil (like sunflower or canola); ¼ cup lemon juice (freshly squeezed); 2 tablespoons ice water (optional, for texture)

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Toum Garlic Sauce is a creamy, bold, and utterly irresistible Middle Eastern condiment that puts the power of fresh garlic front and center. Silky and fluffy, with a punchy zing from lemon juice and a luxurious mouthfeel thanks to plenty of good oil, this versatile sauce is a dream for anyone who loves strong, vivid flavors. You’ll find yourself reaching for it again and again—as a dip, a spread, or a secret weapon marinade that takes everything from grilled vegetables to roasted meats up a notch.

Ingredients You’ll Need

You don’t need a long list of fancy ingredients—just a few essentials that come together with astonishing results. Each one is crucial, chiming in to create the authentic taste and signature texture that make Toum Garlic Sauce a Middle Eastern staple.

Fresh garlic cloves: The star of the show—use plump, recently peeled cloves for the brightest flavor.
Salt: Just a teaspoon draws out the garlic’s natural juices, deepening flavor and helping create a smooth paste.
Neutral oil (sunflower or canola): Provides body and that luscious creaminess without overpowering the garlic’s bite.
Lemon juice (freshly squeezed): Adds tang and preserves the beautiful color while balancing the sharpness of raw garlic.
Ice water (optional): A secret trick for rescuing texture or thinning out the emulsified sauce if it gets too thick.

How to Make Toum Garlic Sauce

Step 1: Mince the Garlic

Start by placing your fresh garlic cloves and salt in the bowl of a food processor. Pulse until you have a finely minced, sticky mixture, stopping to scrape down the bowl as needed. This first blitz is all about maximizing flavor and setting the stage for a creamy emulsion.

Step 2: Begin Emulsifying with Oil and Lemon Juice

With the processor running, slowly drizzle in a thin, steady stream of oil, pausing every so often to alternate with a splash of lemon juice. This gentle approach is key for building that characteristic thick, fluffy texture that makes Toum Garlic Sauce so luxurious, without breaking the emulsion.

Step 3: Adjust Consistency with Ice Water

If at any point the sauce starts to look too thick or threatens to split, add a tablespoon of ice water. It’s like hitting the reset button for the emulsion, instantly smoothing things out and returning your Toum Garlic Sauce to a dreamy, whipped consistency.

Step 4: Finish and Refrigerate

When the mixture is fully incorporated—thick, smooth, and blindingly white—transfer the Toum Garlic Sauce to a clean jar. Let it chill in the refrigerator for at least an hour before serving so the flavors mellow and marry.

How to Serve Toum Garlic Sauce

Garnishes

Traditionally, Toum Garlic Sauce is served pure and glossy, but a sprinkle of fresh parsley or a swirl of olive oil can add a pop of color and a touch of elegance. A dash of sumac or paprika can lend a subtle hint of spice if you’re feeling playful.

Side Dishes

This sauce is destined for pairing with grilled chicken, roasted lamb, or even crisp falafel. Pile it alongside warm pita, crudité platters, or roasted potatoes—the options are as endless as your appetite.

Creative Ways to Present

Spoon outsized dollops onto mezze platters, swirl into grain bowls, slather over sandwiches and wraps, or use as a punchy dip for fries and fresh veggies. Toum Garlic Sauce also shines as a marinade—just a thin coating transforms simple proteins into flavor-packed showstoppers.

Make Ahead and Storage

Storing Leftovers

Transfer your Toum Garlic Sauce to an airtight jar or container and pop it in the fridge—it will keep beautifully for up to three weeks. The flavors mellow as it sits, so it tastes even better a day or two after you make it.

Freezing

For longer storage, spoon Toum Garlic Sauce into small freezer-safe containers or ice cube trays. Freeze until solid, then transfer cubes to a zip-top bag. Thaw what you need in the refrigerator and enjoy garlicky goodness whenever the craving strikes.

Reheating

Toum Garlic Sauce is best enjoyed chilled or at room temperature. If it’s been frozen, allow it to thaw gradually in the fridge. Give it a quick stir before serving to restore its creamy texture—no heating required.

FAQs

Is Toum Garlic Sauce really spicy?

Toum is pungent and bold, thanks to raw garlic, but it’s not spicy in the way chili-based sauces are. If you love garlic, you’ll adore its intensity—if not, try reducing the amount or blending in a few roasted cloves to mellow the bite.

Can I make Toum Garlic Sauce without a food processor?

A high-powered food processor gives the classic ultra-fluffy texture, but a sturdy mortar and pestle can work in a pinch—just be prepared for a good arm workout and a slightly chunkier sauce.

What can I do if my Toum Garlic Sauce breaks or separates?

Don’t panic! If your sauce starts to look oily or grainy, simply add a tablespoon of ice water and blend again. This usually brings everything back together for a beautifully creamy finish.

Which oil is best for making Toum Garlic Sauce?

Always use a neutral oil like sunflower, canola, or grapeseed so the flavor of the garlic really shines. Olive oil is too strong and can turn the sauce bitter.

Why is my Toum Garlic Sauce bitter?

Sometimes old garlic or over-processed garlic can turn bitter. Use the freshest cloves possible and pulse gently at first—don’t rush, and always alternate additions of oil and lemon juice for a balanced, mellow flavor.

Final Thoughts

Whether you’re new to Toum Garlic Sauce or it’s already a staple in your kitchen, there’s just something magical about whipping up a fresh batch at home. It’s the kind of bold, zesty condiment that transforms simple meals into crave-worthy feasts—give it a try and watch your dishes come alive!

Toum Garlic Sauce Recipe

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4.8 from 26 reviews

Author: admin
Total Time: 15 minutes
Yield: About 2 ½ cups 1x
Diet: Vegan, Gluten-Free

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Description

Learn how to make Toum, a bold and creamy Lebanese garlic sauce that’s perfect as a dip, spread, or marinade. This vegan and gluten-free sauce is strong and flavorful, so a little goes a long way.

Ingredients

Scale

Fresh Garlic Sauce:

1 cup fresh garlic cloves (peeled)
1 teaspoon salt

Oil Mixture:

3 cups neutral oil (like sunflower or canola)
¼ cup lemon juice (freshly squeezed)
2 tablespoons ice water (optional, for texture)

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Instructions

Prepare Garlic Mixture: In a food processor, pulse garlic cloves and salt until finely minced, scraping down the sides as needed.
Emulsify Sauce: With the processor running, slowly add oil in a thin stream, alternating with lemon juice until creamy.
Adjust Consistency: If needed, add ice water to stabilize the mixture if it separates or thickens too much.
Chill and Serve: Transfer the smooth, fluffy sauce to a jar and refrigerate.