Name: Lebanese Garlic Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Lebanese
Ingredients: ¾ cup peeled garlic cloves; 1 teaspoon kosher salt; 2 cups vegetable oil; 4 tablespoons freshly squeezed lemon juice; 4 tablespoons ice water; Extra virgin olive oil; Fresh chopped parsley; Flatbread; Fresh vegetables

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Introduction

Lebanese Garlic Sauce, also known as toum, is a creamy, flavorful garlic emulsion that brightens up any meal. It’s perfect as a dip or a sauce for sandwiches, offering a bold punch of garlic with a smooth, lemony finish.

The image shows a bowl filled with creamy white hummus that has a smooth texture and is swirled on top with pools of golden olive oil. A single fresh green parsley leaf rests on the surface of the hummus. The bowl is white with a blue patterned rim, placed on a white marbled surface. Around the bowl, there is a lemon cut in half showing its juicy yellow flesh, two whole garlic bulbs with white papery skin, and two pieces of flatbread with dark toasted spots and a soft, textured look. A white cloth is partly visible near the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup peeled garlic cloves
1 teaspoon kosher salt
2 cups vegetable oil
4 tablespoons freshly squeezed lemon juice
4 tablespoons ice water
For serving (optional): extra virgin olive oil, fresh chopped parsley, flatbread, fresh vegetables

Instructions

Step 1: Add the garlic and salt to a food processor and process until the garlic forms a smooth paste, stopping occasionally to scrape down the sides.
Step 2: With the motor running, drizzle in the vegetable oil starting with a few drops at a time. Once about ¼ cup of oil has been added, continue to drizzle very slowly. After half of the oil is incorporated, slowly add the lemon juice while the motor is running.
Step 3: Continue adding the remaining oil in a slow, steady stream, stopping to scrape the sides if needed. This slow process, which takes about 20 minutes, helps the mixture emulsify properly and become creamy.
Step 4: With the motor running, drizzle in the ice water. The sauce will smooth out and become creamy. Transfer it to a bowl.
Step 5: Drizzle extra virgin olive oil on top if desired and serve with pita, flatbread, or fresh vegetables.

Tips & Variations

For a milder flavor, use fewer garlic cloves or blanch them briefly before processing.
Try substituting part of the vegetable oil with extra virgin olive oil for a richer taste, but add it slowly to avoid bitterness.
Add chopped fresh parsley on top to brighten the sauce visually and add freshness.
This sauce works wonderfully as a spread on chicken sandwiches instead of mayonnaise.

Storage

Store Lebanese Garlic Sauce in an airtight container in the refrigerator for up to 1 month. Before serving, bring it to room temperature and stir well. The sauce may thicken when chilled but will smooth out nicely once warmed slightly.

How to Serve

A close-up top view of a white creamy dip with a smooth and slightly fluffy texture fills a white bowl with blue patterns around the edge. The dip has small pools of golden yellow olive oil on top, with a single bright green parsley leaf laying flat near the edge. To the upper right of the bowl is half a bright yellow lemon, and the whole scene rests on a white marbled surface with a soft white cloth beneath part of the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Lebanese garlic sauce without a food processor?

While a food processor is ideal for creating a smooth emulsion, you can use a mortar and pestle for a more rustic texture. Be prepared for a bit more effort and a chunkier sauce.

Why is my garlic sauce bitter or separated?

Bitter sauce often results from adding garlic too quickly or using bitter oils like extra virgin olive oil too early. Separation happens if the oil is added too fast. To avoid this, add oil in a very slow drizzle and process steadily for proper emulsification.