Toum Recipe
Lebanese · Condiment · 15 min total
Toum is a creamy, pungent Lebanese garlic sauce made with fresh garlic, lemon juice, and oil. This recipe yields a stable, fluffy emulsion perfect for pairing with grilled meats or as a spread.
15
min prep
min prep
16
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 cup peeled garlic cloves (about 6-8 heads)
- 1 teaspoon salt
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 cups neutral oil (e.g., canola or grapeseed), chilled
- 2 tablespoons ice water
Instructions
- In a food processor, combine garlic cloves and salt. Pulse until finely chopped, scraping down sides.
- Add lemon juice and process until smooth, about 1 minute.
- With processor running, slowly drizzle in chilled oil in a thin, steady stream. The mixture will thicken and become creamy.
- Add ice water and process for another 30 seconds until fluffy and stiff peaks form.
- Transfer to an airtight container and refrigerate. Serve cold or at room temperature.
Tips
- Use chilled oil to help emulsify and prevent separation.
- If the sauce breaks, add 1-2 tablespoons of ice water while processing to bring it back together.
- Toum can be stored in the refrigerator for up to 2 weeks.
- For a milder flavor, remove the germ from each garlic clove before processing.
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