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.

Top 3 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 Engine

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Toum Recipe -Lebanese Garlic Sauce ...

Garlic Sauce

5-Minute Toum (NO Food Processor!)

Top 3 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 ...

Garlic Sauce

5-Minute Toum (NO Food Processor!)

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