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.

5 from 1 vote

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Course: Condiment, Dip, Sauce

Cuisine: Lebanon, Middle Eastern

Prep Time: 20

Total Time: 20

Servings: cups

Author: My Hungry Traveler

Equipment

Food Processor or blender

Ingredients

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

US Customary – Metric

Instructions

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.