Lebanese Garlic Sauce Recipe

If you adore bold flavors and crave a versatile condiment that wakes up every dish it touches, Lebanese Garlic Sauce is about to become your new obsession. Known as “toum,” this creamy, cloud-like sauce is vegan and entirely egg-free, yet richer and fluffier than you’d ever believe possible. Its dazzling garlicky punch and bright hint of lemon are as at home on grilled meats and crisp fries as they are tucked into sandwiches. This easy homemade Lebanese Garlic Sauce is so good, you’ll be finding excuses to dip, dab, and dollop it on everything in your kitchen!

Ingredients You’ll Need

Ingredients You’ll Need

The magic of Lebanese Garlic Sauce comes from its minimal list of ingredients—each one is chosen for its essential role in flavor, texture, and color. Don’t be tempted to skip or swap; the beauty is in their simplicity and the balance they bring.

• Garlic cloves: The star of the show! Fresh, peeled garlic delivers the unmistakably robust and zippy flavor this sauce is loved for.
• Kosher salt: Not just for seasoning—salt helps break down the garlic and starts the emulsification process, ensuring a smooth paste.
• Vegetable oil: The secret to the sauce’s signature fluffy body. Neutral and light, it blends beautifully without overpowering the garlic.
• Freshly squeezed lemon juice: For a tangy brightness that elevates and balances all that bold garlic, and assists with the creamy texture.
• Ice water: Just a small addition, but it turns the mix silky and helps the emulsion hold together for that dreamy finish.

How to Make Lebanese Garlic Sauce

Step 1: Create a Smooth Garlic Paste

Begin by placing the peeled garlic cloves and kosher salt into your food processor. Pulse until you achieve a completely smooth, sticky paste. Take a moment to scrape down the sides to make sure every bit of garlic becomes one silky mass—this is what sets the stage for an ultra-fluffy Lebanese Garlic Sauce.

Step 2: Emulsify with Vegetable Oil

Now comes the most important (and oddly satisfying) part. With your machine running, ever so slowly drizzle in the vegetable oil—just a few drops at first! This patient, steady trickle is how you build the signature cloud-like volume. Trust me, rushing will make it separate, so treat it like the culinary magic trick it is.

Step 3: Alternate Lemon Juice and Remaining Oil

Once you’re about halfway through your oil, start alternating tiny amounts of fresh lemon juice with the rest of the oil, maintaining that gradual addition. This method gives you a sauce that’s both tangy and perfectly emulsified, gleaming with a bright white sheen. The process can take about 20 minutes, so put on your favorite playlist and enjoy the transformation.

Step 4: Finish with Ice Water

Blend in the ice water, which immediately makes your Lebanese Garlic Sauce even silkier and lighter, perfecting its texture. You’ll see it go from thick to gloriously creamy with just one pulse, and it’s the final touch for stability and taste.

Step 5: Rest, Garnish, and Serve

Spoon your finished garlic sauce into a bowl and, if you’d like, swirl on a little olive oil and sprinkle with fresh parsley for color. For the fullest flavor, cover and refrigerate overnight. This patience is so worthwhile: come the next day, your Lebanese Garlic Sauce will have mellowed and deepened, ready to sweep you off your feet.

How to Serve Lebanese Garlic Sauce

Garnishes

For a pretty and delicious finish, drizzle a bit of good olive oil over the top and scatter with chopped parsley or chives. Sometimes, a light dusting of paprika adds festive color. The simplest touches bring out the freshness of your Lebanese Garlic Sauce and make it look as incredible as it tastes.

Side Dishes

This sauce is a classic with grilled meats like chicken shawarma, lamb kebabs, or tender beef skewers, but don’t stop there! Spread it on warm pita, use as a dip for crispy fries or roasted vegetables, or serve alongside falafel and fresh salads. Lebanese Garlic Sauce truly upgrades any platter into a feast.

Creative Ways to Present

Turn it into a show-stopper by offering your Lebanese Garlic Sauce in tiny jars for dipping at parties, or use it as an unexpected burger spread. Swirl it atop grain bowls for an addictive kick, or toss with steamed broccoli for a winning side. You can even mix a spoonful with plant-based yogurt for a milder dipping sauce, expanding its role well beyond tradition.

Make Ahead and Storage

Storing Leftovers

Lebanese Garlic Sauce keeps beautifully when stored in an airtight container in the fridge, lasting up to a whole month. If ever you notice the sauce separating, just give it a quick blitz in the food processor with a few drops of water or oil and it will be good as new.

Freezing

If you want to keep your homemade Lebanese Garlic Sauce handy for the long haul, portion it into small containers and freeze for up to three months. Thaw overnight in the fridge, and it will be ready to jazz up your next meal just like the day you made it.

Reheating

No need to reheat Lebanese Garlic Sauce—enjoy it chilled straight from the fridge! If it’s been frozen, simply thaw and whisk briskly to restore its fluffiness. Should the texture seem a bit thick, whisk in a drop of cold water until it’s back to its spreadable, fluffy glory.

FAQs

Is Lebanese Garlic Sauce spicy?

Not naturally! Lebanese Garlic Sauce brings assertive garlic flavor but is not spicy unless you add cayenne or chili pepper. For a milder sauce, use fewer garlic cloves or soak them in ice water before blending.

What kind of oil should I use for the best results?

Neutral oils like vegetable, canola, or sunflower oil work best so you get that fluffy texture and pure garlic flavor without any competing aftertaste. Strong oils like olive or peanut can overpower the sauce.

Why did my Lebanese Garlic Sauce separate?

Separation usually happens if the oil is added too quickly or if the mixture gets too warm. To fix it, try blending in an extra spoonful of water or lemon juice, or re-emulsify with a few more drops of oil, drizzled slowly.

How do I make Lebanese Garlic Sauce less strong?

To mellow the intensity, reduce the number of garlic cloves or soak them in ice water for 20 minutes before blending. This softens the punch while keeping all that wonderful flavor.

Can I make Lebanese Garlic Sauce without a food processor?

A mortar and pestle can work for small batches, but achieving true fluffiness is tough without a food processor or high-powered blender. For silkiest sauce, the machine makes all the difference!

Final Thoughts

I can’t recommend trying Lebanese Garlic Sauce enough—it’s a flavor powerhouse that brightens every bite and quickly becomes a staple in your kitchen. Give it a try and discover why this simple, storied sauce is so beloved in Lebanese cuisine. There’s no limit to the deliciousness you can create!

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