Toum Recipe -Lebanese Garlic Sauce +Video

5 from 19 votes

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!

Prep Time10 mins

Total Time10 mins

Servings: cups

Calories: 89kcal

Author: Kevin

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 ½ 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 ½ 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.

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.

Use as a condiment for sandwiches, spread onto grilled bread, place under the skin of chicken prior to roasting, etc.
This recipe yields 4 cups. Halve the recipe if you don’t plan on using it as often.
Nutritional information based on 64 tablespoons (1 tablespoon serving).