Lebanese garlic sauce, known as Toum, is a cornerstone of Levantine cuisine. It is a thick, fluffy, and intensely garlicky emulsion that behaves much like a dairy-free mayonnaise. Because it relies on the natural lecithin and proteins in garlic to emulsify with oil, it is naturally vegan and gluten-free.
The Benefits of Toum
Beyond its incredible flavor, this sauce carries the potent health properties of raw garlic:
Immune Support: Garlic contains allicin, which has antimicrobial and antiviral properties that can help ward off common colds.
Heart Health: Regular consumption of raw garlic is linked to improved circulation and the support of healthy cholesterol levels.
Anti-Inflammatory: It acts as a natural antioxidant, helping to reduce oxidative stress in the body.
Natural Ingredients: Unlike many store-bought condiments, homemade toum contains no stabilizers, gums, or added sugars.
Authentic Lebanese Toum Recipe
This recipe yields a cloud-like texture. The secret is patience—adding the oil too quickly will cause the emulsion to “break” and turn into a liquid mess.
Yield: Approximately 2 cups
Prep time: 20 minutes
Ingredients
1 cup fresh garlic cloves (approx. 3-4 heads)
2 teaspoons Kosher salt
1/4 cup fresh lemon juice
3 cups neutral oil (such as grapeseed, sunflower, or canola)
1/4 cup ice water (optional, for extra fluffiness)
Instructions
Prepare the Garlic: Peel the cloves. For a smoother, less bitter flavor, slice them in half lengthwise and remove any green sprouts (the “germ”) from the center.
Mince: Place the garlic and salt in a food processor. Pulse until the garlic is very finely minced. Scrape down the sides of the bowl to ensure no large chunks remain.
Start the Emulsion: Turn the processor on. Very slowly—one drop at a time at first—drizzle in about 1/2 cup of the oil. The mixture should start to look like a thick paste.
Alternate: Once the paste has formed, continue adding the remaining oil in a thin, steady stream. Every time you add 1/2 cup of oil, stop and add 1 teaspoon of lemon juice. This prevents the sauce from getting too heavy and helps maintain the white color.
Final Touch: If the sauce feels too thick or “tight,” you can drizzle in the ice water at the very end while the processor is running. This creates an even lighter, “whipped” consistency.
Store: Transfer to a glass jar. Let it sit in the fridge overnight before using; this allows the raw garlic “bite” to mellow slightly.
Pro Tip: Ensure all your equipment is bone-dry before starting. Even a small amount of water at the beginning can prevent the garlic and oil from bonding.
