Lebanese Garlic Sauce (Toum)

Garlic, garlic, garlic. Did I mention garlic? Toum is a great alternative to mayonnaise or Greek tzatziki when you’re looking to top grilled vegetables, meat, or a chicken kebab nestled in a soft pita. It’s all about garlic so be prepared. A regular or mini-food processor make this cold sauce a cinch to make.

Toum – Lebanese Garlic Sauce

Toum is a perfect sauce for adding life to grilled meats and vegetables. It's easy to make and will keep for a month in the refrigerator. Try a dollop on steak and it takes on a whole new dimension.
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Course: Condiment, Dip, Sauce
Cuisine: Lebanon, Middle Eastern
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 cups
Author: My Hungry Traveler


  • Food Processor or blender


  • ½ cup Fresh Garlic cloves, peeled
  • 1 tsp Kosher salt
  • tbsp Fresh lemon juice
  • 2 tbsp Ice water
  • cup Vegetable oil


  • Place garlic and salt in the food processor. Pulse garlic until finely minced, scraping down sides of bowl a few times. Add 2 tsp lemon juice and process into a paste. Add another 2 tsp lemon juice and process until it becomes smooth and lite.
  • With the food processor running, drizzle in ¼ cup oil. Immediately add 2 tsp lemon juice. Stream in another ¼ cup oil, then the remaining lemon juice. Keep repeating process, replacing lemon juice with ice water. When finished, everything should be emulsified. Transfer to a covered container and refrigerate for up to a month.


  • To save time, decent already peeled garlic cloves may be purchased at most markets.

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