Lebanese Garlic Sauce (Toum)
This creamy and bold Lebanese garlic sauce, also known as Toum, is made with simple ingredients and packed with flavor. Perfect as a spread or dip!
Equipment
- 1 Food Processor
Ingredients
Main ingredients
- 1 cup Garlic cloves peeled
- 2 teaspoons Kosher salt
- 3 cups Neutral oil such as vegetable or canola
- ½ cup Lemon juice fresh squeezed
Instructions
Instructions
- Place garlic cloves and kosher salt into a food processor. Pulse until finely chopped, scraping down sides as needed.
- With the processor running, slowly drizzle in ¼ cup of oil in a thin stream.
- Add 1 tablespoon of lemon juice while blending. Sauce should begin to turn creamy.
- Alternate adding the rest of the oil and lemon juice slowly until fully incorporated.
- Blend until thick and mayo-like in texture.
- Transfer sauce to a clean container and chill in the fridge before serving.
Notes
Shake garlic in a jar to peel quickly. Let sauce chill to thicken and store in airtight containers. Freeze in cubes for longer shelf life.