Sauces and Dips

Fluffy, Garlicky Emulsion for Grilled Meats, Falafel, and Veggies

Toum is a classic Lebanese garlic sauce—silky, pungent, and 100% plant-based. Made by emulsifying fresh garlic with oil, lemon, and ice water, it’s the cloudlike condiment that makes shawarma, kebabs, and roasted veggies sing.

Ingredients (Makes about 1½ cups)

• 1 large head garlic (10–12 cloves), germ removed
• 1 teaspoon kosher salt
• 1½ cups neutral oil (canola or grapeseed)
• 2 tablespoons fresh lemon juice
• 2–4 tablespoons ice water, as needed

Instructions

1. Make a Garlic Paste
   In a food processor, blend garlic and salt, scraping down sides, until very finely minced and starting to look creamy (30–60 seconds).
2. Emulsify
   With the processor running, very slowly drizzle in about ¼ cup oil, drop by drop, to start the emulsion. Alternate small additions of oil with a teaspoon of lemon juice, then a teaspoon of ice water. Continue—oil, lemon, water—until all oil is incorporated and the sauce is fluffy and white.
3. Adjust & Rest
   Taste and adjust salt or lemon. If too thick, blend in a splash more ice water. Let rest 10 minutes before serving.

Serving Ideas

• Dollop on chicken shawarma, beef/lamb kebabs, or grilled fish
• Spread in falafel wraps or serve with roasted potatoes and vegetables
• Swirl into yogurt for a milder dip or into tahini for a garlicky twist

Tips from @saucesanddips

• Go slow with the first ¼ cup of oil—this sets a stable emulsion.
• If it starts to break, stop adding oil and blend in a teaspoon of ice water, then resume slowly.
• Remove the green germ from each clove to keep flavors clean and less bitter.

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