lebanese garlic sauce

This toum recipe makes a creamy spread to use on bread, as a dip or marinade. Make this delicious Lebanese garlic sauce with 4 ingredients!

Toum Recipe -Lebanese Garlic Sauce +Video

garlic

salt

vegetable oil

lemon juice (divided)

Add the garlic and salt in the food processor and run for 10-20 seconds to purée.

Stop the processor and scrape down the sides, then process again until you have a fine paste.

NOTE: From this point forward, keep processor running until the sauce is finished. With food processor on, slowly pour in 1 cup oil. The garlic will begin to emulsify and turn into a paste. Next, slowly add in 1 1/2 teaspoons of lemon juice. Wait a few seconds, until the lemon juice is well absorbed, then add another 1 cup of oil.Repeat this step, alternating with 1 cup oil and 1 1/2 teaspoons of lemon juice, until you’ve incorporate 3 cups of oil and 4 tablespoons lemon juice. This process will take 8-10 minutes.

The result should be a thick sauce, with a thick, creamy consistency (like mayonnaise). Transfer garlic sauce to an airtight jar and keep refrigerated for up to 3 weeks.

Food Processor Method

Add the garlic, salt, lemon juice and 1 cup of the oil to jar or immersion blender container and run for 10-20 seconds to purée. Add remaining 2 cups oil and puree to emulsify completely. Finished product should resemble mayonnaise in texture.

Immersion Blend Method

https://content.jwplatform.com/videos/xMQqMTcY.mp4

Lebanese garlic sauce is a creamy condiment made with pureed garlic, salt, olive oil, and lemon juice. Make this recipe in just 15 minutes!

Toum Garlic Spread_Website.mp4

If you&#039;re looking for something to give any dish a hit of flavor, then this Garlic Sauce aka Toum will be right up your street. A traditional middle eastern condiment, Lebanese Garlic Sauce Recipe is basically an amazing garlic sauce that adds flavor to so many dishes.

Garlic Sauce

Tablespoon salt (kosher

lemon juice

oil (neutral tasting)

Start by placing the garlic, salt and a tablespoon of oil in a food processor or mortar and pestle. See notes and troubleshooting for the correct size food processor and more info.

Process the garlic until fine and pulpy. Make sure to scrape down the sides as you go.

Start by streaming in the lemon juice and oil through the feed of the food processor while the machine is running.

Alternate but always end with the oil.

make sure not to rush this process. A slow thin steady stream is best for the emulsion to be thick.

Serve the toum or garlic sauce in a bowl or use endlessly as per the section in the post on how to use the garlic sauce.

Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1627482389/l5d9pasx1dyrumoalcdu.mp4

Make this restaurant-style toum at home, in 5 minutes, and without a food processor! Slather this delicious garlic sauce on your shawarma or any other sandwich, use as a dip, or use it to marinate protein and vegetables! Be warned; it&#039;s addictive.

5-Minute Toum (NO Food Processor!)

neutral vegetable oil (Avocado oil)

Start by peeling the garlic cloves if you don&#39;t have pre-peeled ones. I use pre-peeled as long as fresh from the store.

Cut the peeled garlic cloves in half lengthwise and remove the green germ if it&#39;s there. When present, the garlic germ may make the toum bitter.

In a long jug or jar that fits your immersion blender, place the garlic, lemon juice, and salt. Blend them together until they form a paste and develop some foam, for roughly 20-30 seconds depending on the power of your blender

To the garlic paste, while the immersion blender is still inside the container, add the 2 cups of oil

Start blending, keeping the blades of the immersion blender at the bottom of the jar, and slowly pulsing it up and down slightly. Do this for 3-5 minutes until the oil and the garlic start to emulsify (see video for reference). The emulsification will slowly work its way up the jar until the whole sauce is emulsified.

Store in an airtight mason jar in the fridge for 2-3 months.

My 15 month old has a garlic sauce moustache, we're obsessed 😂 JazakAllah xx

Oh my God this sauce has changed my life!!!

OMG this  stuff is sinful. I made just a little bit because I didn’t want to waist. I cut the recipe x4 and added 1/2 of 1/8 tsp. Of cream of tartar because of a comment about it being runny and or hard to emulsify. Well let me say there is nothing runny about this. Came together in under 1 minute. Thank you so much for the recipe. 

The measuring cup container that came with my immersion blender wouldn't hold 2 cups oil, so I did with just 1 and tasted.  For my tastes, the recipe worked just fine with 1 cup oil, so I was happy to save some calories there : )

So easy and fast! I bought one head of garlic which when peeled and de-germed was around 66g, so I used 1/4 cup lemon juice and a generous 3/4 cups of grapeseed oil. It was perfect and I will be eating it with your chicken shawarma recipe this evening!

As someone who's seen (and used) thousands of online recipes, this is my FIRST time to leave a review because I was that impressed with your recipe! I was STUNNED as to how well the toum turned out, easily comparable to my favourite restaurants', and how easy it was to whip up with what I had in the house. The recipe is perfection as is, and I wanted to Thank You so much for feeding my toum addiction at home!

I've struggled in the past getting ingredients to emulsify in the food processor ... so much time and effort only to have the sauces break. So after seeing all your positive reviews, I was excited to try this method. So glad I did!!! 

I followed the recipe exactly, using a wide mouth canning jar. I did have about a tablespoon of oil that did not emulsify (maybe the jar was too wide), so I just poured it off and was left with a fluffy thick sauce! Yum! This is as good as or better than our favorite local middle eastern restaurant! 

 I'm looking forward to trying more of your recipes! Thank you so much for sharing this one!

After trying a few other recipes (the ones using food processors were a disaster), I finally found this one. WINNER! This recipe is simple and easy to follow and makes toum in record time. Toum is now a staple condiment (food group?) in my refrigerator and I put it on EVERYTHING. Thinned with a little milk it makes a FABULOUS, creamy salad dressing!

This recipe is fantastic. I ended up being able to make a quarter of the recipe, which is the perfect amount for our family. Love it! Thank you!

https://content.jwplatform.com/videos/lv8t31PE.mp4

Toum is a middle eastern garlic sauce made by the emulsification of oil and garlic.

Middle Eastern Toum (Garlic Sauce)

I like to purchase peeled garlic cloves; Whole Foods sells a great pouch of organic garlic cloves. One simple way to peel a whole head of garlic is to loosen the cloves, then shake them like crazy in a glass jar or between two large metal bowls. This releases the cloves from the peels for the most part. Toum made by hand is delicious, though not as smooth and light as toum made in the food processor. If your toum is too bracing in garlic flavor, whisk in more ice water and lemon juice, which will also make it saucier. Let the toum rest in an airtight container in the refrigerator for a few days. The flavor will mellow with time. Serve toum with any grilled meat or fish, as a dip with bread or chips, or in vinaigrettes or any recipe you want to add garlic to. The toum will keep in the refrigerator in an airtight container for several weeks.

Toum Recipe

garlic (peeled)

neutral oil (such as canola

water

garlic cloves (peeled (from about 2 bulbs))

garlic cloves (peeled (from about 4 bulbs))

To prepare the garlic, slice the cloves in half lengthwise and remove any green sprouts. Worth the effort here, as the sprouts contribute to burn and bitterness.

If making toum by hand, mince or grate the garlic on a fine grater into a medium bowl. Set the bowl over a towel or use a non-skid bowl, to hold it in place as you whisk. If making toum in a processor, blitz the garlic with the salt until it is minced, stopping to scrape down the bowl as you go.

Take your time here. Whisking constantly or with the processor running, use a teaspoon to drop a droplet of oil into the garlic. Stop and scrape down the bowl. Then add another droplet, stop and scrape, then another. Continue in this way even though at first it seems like nothing is happening.

Once the garlic begins to look a bit creamy, you can add the oil a couple of droplets at a time, stopping and scraping the bowl down as you go. Stay with it.

Continue in this way until the garlic becomes thick and spreadable. Once the emulsion is fully formed and what you have looks like a thick white spread, you can increase the speed of adding the oil. Rather than droplets, add the oil in a slow, thin, steady stream while processing or whisking. Stop and taste and keep adding more oil if the toum is too strong. Don&#39;t be surprised if this process takes up to 15-20 minutes.

Finish by processing or whisking in the lemon juice and ice water.&nbsp;

Terrific and great step by step instructions!  Delicious!

This by far the best recipe I have ever used for tuom. It's simple, foolproof (if instructions are followed) and does keep for a long time- if not used up quickly as it's so useful. Thank you for doing the work so we all benefit!

O WOW! My first encounter with Toum (I live in South Africa) and it came out light like a feather. I made your Lebanese Tabbouleh which is so fresh with your Chicken Shawarma. Everything came out a roaring success and so very delicious. Summer time here and I adore the freshness and full bodied tastes. Tank you!

I made this and the emulsion seemed to be fine. I used about about 1 1/4 cups garlic that I bought peeled. I cut off the ends and checked for green sprouts. There were none. I added what I think was about 3 cups canola oil-maybe more. The toum still has a very heavy garlic (tiny bit bitter?) aftertaste. It is not bad, but it is not the amazing flavor I remember from the farmer's market toum I bought. My concern is if I add more canola oil, I will lose the garlic flavor. The garlic flavor was way too strong after 2 cups, so I kept adding canola oil.  I don't know if the issue is the canola oil, the quality/taste of my garlic, or whether I should add more lemon or water. Any suggestions? Now that it has been refrigerated, is it too late to try adding more ingredients? The thickness is good right now, but I'd rather it be somewhat thinner with better taste if possible.

I always come back to your recipe Maureen..because for one* you test your recipes. And second because they are delicious..thank you

I used avocado oil and my toum came out beautifully and was delicious!! The only thing is, 1 week of sitting in the fridge and the second I take it out, it starts melting on my plate. Why is this and how can I avoid this in the future?

https://content.jwplatform.com/videos/ztxVIZck.mp4

Learn how to make toum, a traditional Lebanese garlic sauce. This is the Middle Eastern dip people go bonkers over! The thick, creamy garlic spread comes together with just 4 simple ingredients and tastes great on just about everything.

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Top 4 lebanese garlic sauce recipes from across the web

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

Top Tags

Toum Recipe -Lebanese Garlic Sauce ...

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