Toum Lebanese Garlic Sauce
Lebanese garlic sauce, also known as toum, is a rich and creamy sauce made with only four ingredients. It's dairy-free, vegan and ready in no time!
- Prep time
- 20 min
- Cook time
- No separate cook time
- Yield
- 36 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup garlic cloves (about 3 heads of garlic)
- 1/3 cup cold water
- 1/4 cup lemon juice (about 1 lemon)
- 1 1/2 tsp Kosher salt
- 3 cups vegetable oil (see notes)
Instructions
- 1
Peel the garlic cloves and cut them in half lengthwise to remove the green sprout (germ).
- 2
Add the garlic cloves to the bowl of a food processor with the cold water. Blend to mince the garlic. Stop the food processor and scrape the sides of the bowl using a spatula.
- 3
Add half of the lemon juice (1/8 cup) and the salt to the garlic. Blend again.
- 4
As the food processor is running, very slowly drizzle 1 cup of the oil into the bowl. This should take about 3 minutes. Stop and scrape down the bowl again.
- 5
Add the rest of lemon juice and keep the food processor running. Drizzle the rest of the oil (2 cups) as slowly as possible. It will take about 6 minutes to pour the oil. Stop and scrape down the sides of the bowl a couple of times to make sure all is combined.
- 6
The garlic sauce will be fluffy and thick. Taste and add more salt if needed.