Lebanese Garlic Sauce Recipe
This Lebanese Garlic Sauce takes the traditional recipe and makes it even creamier thanks to a secret ingredient!
Prep Time5 minutes mins
Total Time5 minutes mins
Course: condiment
Cuisine: egyptian, lebanese food, middle eastern
Keyword: condiment, garlic sauce, lebanese food, lebanese garlic sauce, toom, toum
Servings: 12 servings
- 1 1/4 cups garlic cloves peeled
- 2 teaspoons salt
- 3 cups canola oil
- Juice of 1 lemon
- 2 Tablespoons sour cream
In the bowl of a food processor, add the garlic cloves and salt. Pulse for 1 minute or until the garlic is finely minced. Scrape down the sides of the food processor.
1 1/4 cups garlic cloves, 2 teaspoons salt
With the food processor running, slowly pour in 1 tablespoon of oil. Scrape down the sides of the bowl, and repeat alternating between adding 1-2 tablespoons of oil and lemon juice at a time until the mixture is well combined and creamy. This takes 10-12 minutes!
3 cups canola oil, Juice of 1 lemon
Add the sour cream, and pulse to combine.
2 Tablespoons sour cream
Serve right away, or place in the fridge to chill.
Store in an airtight container in the fridge for up to 2 days.
Serving: 1serving | Calories: 520kcal | Carbohydrates: 5g | Protein: 1g | Fat: 56g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 36g | Trans Fat: 0.2g | Cholesterol: 1mg | Sodium: 391mg | Potassium: 59mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 14IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 0.2mg