Toum (Lebanese Garlic Sauce)

Name: Toum (Lebanese Garlic Sauce)
Ingredients: 200 g (~40–50 large cloves) Garlic cloves (fresh, peeled); 600–700 ml Neutral oil (grapeseed, sunflower, or light olive); 120 ml Fresh lemon juice; 2–3 tsp Salt; 2–4 tbsp (if needed to stabilize) Ice water (optional)

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesToumLebaneseGarlicSauceEmulsifiedFromScratchShawarmaCompanion

Nutrition (per serving)

200Calories

1 gProtein

4 gCarbs

20 gFat

0 gSugar

400 mgSalt

Ingredients

200 g (~40–50 large cloves) Garlic cloves (fresh, peeled)
600–700 ml Neutral oil (grapeseed, sunflower, or light olive)
120 ml Fresh lemon juice
2–3 tsp Salt
2–4 tbsp (if needed to stabilize) Ice water (optional)

Method

In food processor: add garlic + salt → process until very finely minced (almost paste-like, ~1–2 min). Scrape sides.
With processor running, very slowly drizzle in lemon juice (thin stream) → process 30–60 seconds until mixture is smooth and emulsified.
Now the critical part: with processor on high, very slowly drizzle in oil (start with 1 tsp at a time, then thin stream) → process continuously 8–12 minutes.
Mixture should become thick, white, fluffy, and glossy (like mayonnaise). If it breaks/separates, add 1–2 tbsp ice water slowly while processing.
Taste & adjust: more salt for savoriness, more lemon for brightness.
Transfer to clean jar → top with thin layer of oil to preserve color → refrigerate up to 3–4 months.
Serve chilled or room temp with grilled meats, shawarma, falafel, fries — ultra-creamy, pungent Lebanese garlic sauce.