Lebanese Garlic Sauce (Toum)
Toum is a Lebanese garlic sauce made with just 4 simple ingredients! It's easy to make because the sauce comes together in a food processor and lasts for months in the fridge!
Ingredients
- ½ cup garlic cloves (slice down the center and remove green germ)
- 1 teaspoon kosher salt
- 3 tablespoons fresh lemon juice
- 1 ½ cups colorless oil (such as sunflower)
Directions
- 1
GARLIC: Pulse the garlic and salt together in the food processor until very finely minced. Scrape down the sides and up the bowl. Run the food processor while adding ¼ cup oil in a slow, steady stream.
- 2
EMULSION: Stop the food processor and scrape down the bowl one last time. Then run the food processor while you add 1 tablespoon of lemon juice very slowly. Alternate between these two ingredients making sure to add in a slow and steady stream. Add in ½ cup of oil, followed by 1 tablespoon of lemon juice. Then add ¼ cup of oil, the last tablespoon of lemon juice, and finally the remaining ½ cup of oil.
- 3
REFRIGERATE: Transfer the garlic sauce to a bowl or glass mason jar, cover, and refrigerate for up to 3 months. The garlic sauce will lose its garlicky flavor the longer it sits so I usually try to use it within 1 month. The sauce can be consumed immediately or after refrigeration. I find that it tastes better the day after you make it.