Easy Garlic Sauce Recipe (Toum Sauce)

Garlic lovers, get ready to meet your new favorite sauce!

This easy garlic sauce recipe, also known as Toum in Lebanese cuisine, is the ultimate blend of creamy, fluffy, and garlicky goodness.

Made with just four simple ingredients—garlic, oil, lemon juice, and salt—this versatile sauce is perfect for spreading, dipping, or drizzling over your favorite dishes.

Whether you’re jazzing up grilled chicken, shawarma, or even a slice of warm pita, this recipe is about to take your meals to the next level.

Let’s dive into the deliciousness!

INGREDIENTS:

1 cup garlic cloves peeled
2 teaspoons kosher salt
3 cups neutral oil, such as canola or safflower
1/2 cup lemon juice

INSTRUCTIONS:

1. Prepare the Garlic:
   • Start with very fresh garlic cloves. Peel them, ensuring they feel firm and fresh.
   • Cut off the stem of each clove and slice it in half lengthwise. Remove the green sprout inside to eliminate bitterness and enhance the garlic’s fresh flavor.
2. Mince the Garlic:
   • Transfer the prepared garlic cloves to a food processor. Add the kosher salt on top.
   • Pulse the garlic and salt together until the garlic is finely minced, scraping down the sides of the processor as needed.
3. Begin the Emulsion:
   • While the food processor is running, slowly drizzle in 1-2 tablespoons of oil. Stop the processor, scrape down the sides, and repeat.
   • Once you’ve added 4-5 tablespoons of oil, you’ll notice the mixture starting to become creamy and paste-like.
4. Alternate Oil and Lemon Juice:
   • Gradually alternate between adding small amounts of oil and lemon juice while the food processor runs.
   • Continue this process until all the oil and lemon juice have been incorporated. This step takes about 15 minutes, so be patient and keep alternating steadily to achieve the right texture.
5. Finish and Store:
   • Once the mixture is fluffy, emulsified, and white, transfer it to a glass container.
   • Cover the container with a paper towel and let it sit for 24 hours to absorb excess moisture.
   • After 24 hours, replace the paper towel with a lid and refrigerate.

Storage and Use:

• The garlic sauce can be stored in the refrigerator for 3-4 months.
• Use it as a dip, a spread, or a sauce to elevate grilled meats, shawarma, sandwiches, or even pita bread.

Enjoy this creamy, garlicky delight that’s a staple in Lebanese cuisine!