Do you love the taste of garlic? If yes, then this traditional homemade Lebanese garlic sauce is perfect for you. Basically, Toum is a Lebanese garlic sauce that’s actually more like a spread because of its thickness.
Made in just 4 ingredients, this Lebanese garlic sauce is to die for. It’s creamy, fluffy, and zingy at the same time. What’s there not to like! The best pairing for this sauce is chicken, but if you get creative, you can use this sauce on a lot of other dishes.
Guide On Making The Tastiest Lebanese Garlic Sauce:
- 3 cups neutral oil (e.g. canola)
- 1 cup garlic cloves (peeled)
- 1/2 cup lemon juice
- 2 tsp Kosher salt
Start by slicing the garlic cloves in half lengthwise, then remove any green sprouts.
Next, add the cut garlic cloves together with the kosher salt to a food processor. Process the garlic until it’s finely minced which should take about a minute.
Now, while the food processor is still running, carefully and slowly pour one to two tbsp of oil. Then stop and make sure no mixture gets stuck on the sides by scraping down the bowl. Then continue adding an additional tbsp or two until the mixture looks creamy.
After that, when the garlic looks emulsified by the oil, increase the speed of pouring the oil and alternate with 1/2 cup of lemon juice until the ingredients have been incorporated.
Once 15 minutes have passed, transfer the sauce into a glass container and cover it with a paper towel. Then place the glass container in the fridge overnight.
The next day, replace the paper towel with an airtight lid and keep it in the fridge for up to 3 months. This recipe makes for about 4 cups.