Garlic Sauce (Toum)

If you’ve tried this Lebanese garlic sauce, you know exactly how good it is! It pairs perfectly with shawarma, shish taouk or any grilled chicken. I often use it for marinating chicken or beef as well in place of garlic.

It takes time to make but trust me, it’s worth it! The key is to have a great working food processor. Most food processors have a slow drip attachment at the top. This will help ensure you have a constant slow drizzle of oil. If not, simply pour the oil into the processor with a very thin stream.

You’ll need 1 cup of garlic – the more fresh they are, the better. It’s important to alternate between the oil and lemon while the food processor is running. This will ensure the sauce emulsifies perfectly.

Garlic Sauce (Toum)

Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 11 voted )

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Ingredients

1 cup garlic cloves (sliced in half and sprouts removed) 

1/2 cup freshly squeezed lemon juice 

2 tsp salt

2 + 1/4 cup vegetable oil

Instructions

In a food processor, pulse the garlic until fine - about 3 minutes, stopping after each minute to scrape down the sides

With the food processor running, add 1 tbsp veg oil and continue to let the machine run until the garlic becomes like a paste, scraping down the bowl one last time 

Turn the machine on and leave it running from here on out

Start alternating oil and lemon juice one tbsp at a time letting it incorporate after each addition

The whole process will take 15-20 minutes

Most food processors have a slow drip hole in the top attachment. That’s what I used to add in the oil & lemon juice.