Toum (Lebanese Garlic Sauce)

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.

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Toum (Lebanese Garlic Sauce)

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…

TypeCondiments

CuisineLebanese

Ingredients

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

Instructions

1. Make a Garlic PasteIn a food processor, blend garlic and salt, scraping down sides, until very finely minced and starting to look creamy (30–60 seconds).
2. EmulsifyWith 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 & RestTaste 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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