Toum Garlic Sauce

If you’ve ever had Lebanese food and wondered what is that magical, fluffy white sauce?!—you’ve found it. It’s called Toum, and it’s about to become your new obsession. This bold, garlicky sauce is light, creamy, and absolutely packed with flavor. It’s like aioli’s cooler, punchier cousin. Whether you’re slathering it on grilled meats, using it as a dip for fries, or drizzling it over roasted veggies—trust me, you’ll want to put Toum on everything.

And the best part? It’s made with just a handful of ingredients and no eggs—just garlic, oil, lemon juice, and salt. That’s it. Pure garlicky goodness that whips up into a cloud of savory perfection.

Why You’ll Love Toum Garlic Sauce

Unbelievably Flavorful: With just a few simple ingredients, you get a sauce that’s creamy, punchy, and totally addictive. The garlic shines without being too overpowering.

Egg-Free & Vegan: Unlike traditional aioli or mayo-based sauces, Toum is completely egg-free and totally plant-based. Perfect for vegan or allergy-friendly meals.

Versatile: Dip it, spread it, drizzle it. Toum works with grilled chicken, steak, falafel, shawarma, fries, roasted potatoes—you name it.

Long-Lasting: It keeps beautifully in the fridge for weeks, so you can always have a little garlicky magic on hand.

Simple Ingredients: Just garlic, oil, lemon juice, and salt. That’s it. No fancy emulsifiers or preservatives needed.

Ingredients

Here’s what you’ll need to whip up this dreamy, garlicky sauce:

Fresh garlic cloves: The star of the show! Go for fresh, firm cloves—no sprouting or soft spots—for the best flavor and texture.

Neutral oil (like canola, grapeseed, or sunflower): You want something light in flavor so the garlic shines. Olive oil can work, but it tends to overpower and can make the sauce bitter.

Lemon juice: Adds a pop of acidity that balances the richness of the oil and mellow out the sharpness of the garlic.

Salt: Just enough to round out the flavor and bring everything together.

Cold water (optional): Helps lighten the texture and stabilize the emulsion if needed.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

1. Prep the Garlic

Start by peeling your garlic cloves and removing the germ (that little green shoot in the center) if it’s present. This helps reduce bitterness and makes for a smoother sauce.

2. Blend the Garlic

In a food processor, combine the garlic and salt. Pulse until finely minced. Scrape down the sides as needed.

3. Add Lemon Juice

Add a bit of the lemon juice and pulse again until the mixture becomes a paste.

4. Start Emulsifying

Now comes the magic: with the processor running, slowly drizzle in your oil—very slowly at first. After a few tablespoons, alternate between a little lemon juice and a little oil, always pouring in a very thin stream.

5. Keep It Going

Continue alternating oil and lemon juice, blending all the while, until the mixture becomes thick, white, and fluffy—like a creamy, garlicky cloud. If the mixture starts to look too thick or like it’s separating, add a teaspoon of cold water to help stabilize it.

6. Taste and Adjust

Give your Toum a taste. Want more tang? Add a splash of lemon. More salt? Go for it. Customize it to your liking.

7. Store

Transfer your finished Toum to a clean jar or airtight container. It’ll keep in the fridge for up to 3-4 weeks.

Nutrition Facts

Servings: 16 (about 1 tablespoon each)
Calories per serving: 95
Total Fat: 10g

• Saturated Fat: 0.5g
• Trans Fat: 0g
  Cholesterol: 0mg
  Sodium: 60mg
  Total Carbohydrates: 1g
• Dietary Fiber: 0g
• Sugars: 0g
  Protein: 0g
  Vitamin C: 4%
  Calcium: 0%
  Iron: 0%

Preparation Time

Prep Time: 10 minutes
Total Time: 10–15 minutes

How to Serve Toum Garlic Sauce

With Grilled Meats: This is a classic pairing. Chicken shawarma, grilled beef, lamb kebabs—Toum takes it all to the next level.

As a Sandwich Spread: Swap your mayo for Toum to instantly elevate any wrap, burger, or sandwich.

With Roasted Veggies: Drizzle Toum over hot-out-of-the-oven potatoes, carrots, or cauliflower for an addictive flavor boost.

With Fries or Pita Chips: The ultimate dipping sauce. Salty, crispy snacks meet creamy garlic perfection.

With Seafood: Try it with shrimp, grilled fish, or calamari for a bold, flavorful contrast.

Additional Tips

Don’t Rush the Oil: Pour the oil in very slowly. This is the key to getting a smooth, emulsified sauce that doesn’t break.

Use a Food Processor or High-Powered Blender: You’ll need power to break down the garlic and keep the emulsion stable.

Use Fresh Garlic Only: No pre-minced or jarred garlic here. Fresh cloves are essential for the texture and taste.

Fixing a Broken Sauce: If your Toum separates or gets runny, don’t panic. Add a spoonful of cold water and blend again, or start a new garlic base and slowly blend the broken batch back in.

Double the Batch: Since it lasts weeks in the fridge, go ahead and make extra—you’re going to want it on everything.

FAQ Section

Q1: Can I use olive oil in Toum?

A1: You can, but be cautious—olive oil has a strong flavor and can make the sauce bitter when blended for long. A neutral oil is usually best.

Q2: What do I do if my Toum breaks?

A2: Add a little cold water (1 tsp at a time) and blend again. If it still won’t come together, start a new garlic base and slowly drizzle the broken sauce back into it.

Q3: How long does Toum last?

A3: Stored in an airtight container in the fridge, it can last up to 3–4 weeks.

Q4: Is Toum safe for a vegan diet?

A4: Absolutely! Toum is 100% vegan—no eggs, no dairy, just garlic, oil, lemon juice, and salt.

Q5: Can I freeze Toum?

A5: Yes! You can freeze it in small portions (like ice cube trays) and thaw as needed. The texture may change slightly but it’ll still taste great.

Q6: Can I use pre-peeled or jarred garlic?

A6: It’s not recommended. Fresh garlic gives the best flavor and emulsifies better. Jarred garlic often has preservatives that affect taste and texture.

Q7: Why is my Toum too strong?

A7: You may have used too much garlic or not enough oil. Try mellowing it out with a little extra lemon juice or blending in a spoonful of plain yogurt.

Q8: Is Toum spicy?

A8: It’s not spicy in the chili sense, but it is very garlicky. The intensity can be adjusted by using fewer cloves or a milder garlic variety.

Q9: Can I use a regular blender instead of a food processor?

A9: You can try, but results vary. A powerful food processor or high-speed blender works best to create that fluffy, whipped texture.

Q10: What dishes pair best with Toum?

A10: Shawarma, grilled meats, roasted veggies, pita, falafel, sandwiches, seafood—basically anything savory that could use a garlicky boost!

Conclusion

Once you make Toum Garlic Sauce, there’s no going back. This dreamy, creamy, punchy white sauce is pure garlic magic—and it’s so easy, you’ll wonder why you haven’t been making it all along. Slather it, dip it, drizzle it… whatever you do, just don’t hold back. Toum brings bold, irresistible flavor to everything it touches. One taste, and you’ll be hooked for life.

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