Toum (Lebanese Garlic Sauce)


  • 1 cup garlic cloves peeled
  • 2 teaspoons kosher salt
  • 3 cups neutral oil (vegetable, grapeseed etc.)
  • ½ cup lemon juice


    1. Slice the garlic cloves in half lengthwise and remove any green sprouts.
    2. Transfer the sliced garlic cloves into a food processor (or blender) and add  salt to the garlic cloves. Process for a minute until the garlic becomes finely minced. Make sure to scrape down the sides.
    3. While the food processor/blender is running, slowly pour one to two tablespoons of oil. Continue adding another tablespoon or two until the garlic starts looking creamy.
    4. Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the ½ cup of lemon juice until all the oil and lemon juice is incorporated. This will take about 15 minutes to complete.
    5. Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. 
    6. The next day, replace the paper towel with an airtight lid. 
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