Get ready to elevate your already-delicious dishes with this Lebanese Garlic Sauce! We’re taking the traditional recipe and cranking up the creaminess, all thanks to a secret ingredient that’ll have you hooked.
Whipped up in mere minutes with the help of a food processor, this sauce is not just a condiment – it’s a flavor enhancer ready to steal the spotlight in all your favorite meals. Say hello to a burst of Lebanese-inspired deliciousness that’s easy, creamy, and oh-so-satisfying!
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What Is Toum?
Growing up, we knew Lebanese garlic sauce by its Egyptian name, tomiya. However, it is also referred to at toom, toum, tooma, and skordalia, depending on which region of the world you’re in. In the United States, it’s most often simply called garlic sauce. However, that name is a bit misleading as the recipe resembles a thick paste more than it does a thin sauce.
That said, no matter what it is called, toum is a white, creamy sauce that has a texture similar to mayonnaise. In addition, it has a bold garlic flavor that is married with refreshing lemon for a condiment that is buttery smooth and unbelievably delicious. Easy to make and unlike anything else you’ll ever taste, it’s guaranteed to become your favorite way to boost the flavor of your meals!
What Is Lebanese Garlic Sauce Made Of?
In this Lebanese Garlic Sauce complexity meets simplicity in the most delicious way possible! The ingredients might be simple, but the flavors are anything but. Here’s your lineup for everything you need to whip this sauce up:
- Garlic – This is the most important ingredient in the recipe and forms the base of the classic flavor we’re looking to achieve. For the best results, use the freshest garlic cloves you can find. Whatever you do, don’t substitute it for pre-minced or canned varieties! The flavor just won’t be the same. Don’t worry if you end up with too many cloves, you can always store garlic for later.
- Salt – This makes it easier to grate the garlic, helping draw out excess moisture. Plus, it helps enhance the flavor of the sauce!
- Canola Oil – Feel free to use any neutral flavored oil such as canola, vegetable, safflower, or avocado oil. However, we do not recommend using olive oil, because it will alter the color and flavor of the garlic sauce overpowering the strong garlic taste we’re looking to achieve.
- Lemon – Use fresh lemon juice for a vibrant flavor and to help emulsify the ingredients, creating a smooth texture.
- Sour Cream – Not found in most Lebanese garlic sauce recipes, this is our secret to creating an ultra-creamy consistency and adding a little extra tang! If needed, you can omit it for a dairy-free Lebanese garlic sauce recipe.
How to Make Lebanese Garlic Sauce
No need to spend ages in the kitchen – this garlic sauce is a breeze! In just a few short minutes, you can effortlessly put together this flavor-packed deliciousness, ready to elevate all your favorite meals.
- Mince the Garlic. Place the garlic and salt in the bowl of a food processor. Pulse until the cloves are finely minced, and use a spatula to scrape down the sides of the bowl.
- Combine. With the food processor running on a low speed, slowly pour in 1 tablespoon of oil. Then, scrape down the sides of the bowl, and repeat the process slowly adding 1-2 tablespoons of oil at a time alternating with the lemon juice until the ingredients are well combined and creamy.
- Pulse. Next, add the sour cream, and pulse again to combine.
- Enjoy. Serve your Lebanese garlic sauce right away, or place it in the fridge to chill, and enjoy!
Tips for Success
This Lebanese garlic sauce is a cinch to whip up. Follow these pro tips, and you’re in for the best, boldest taste with the most perfect creamy consistency!
- Use Fresh Garlic. We mentioned this already, but it’s crucial to creating this garlic sauce recipe! You want to find firm, fresh garlic cloves, and remove the green part before you begin.
- Have Patience. Do not rush the process of creating an emulsion. Otherwise, your ingredients won’t combine! It should take about 10-12 minutes to add in all of the oil and lemon juice.
- Don’t Use a Blender. Unlike many sauce recipes, this garlic sauce cannot be combined in a blender. This is because, it is nearly impossible to slowly drizzle in the oil and lemon juice, meaning your ingredients won’t combine. You’ll be left with an oily mess.
- Alternate. It is crucial to alternate adding in the oil and lemon juice. If you add all the oil at once, the mixture will be too heavy to combine properly.
Serving Suggestions
The ways to enjoy this Lebanese garlic sauce are pretty much endless. While it’s a classic companion to meat dishes, its versatility knows no bounds. Dollop it over salads and grain bowls, add it to sandwiches and wraps, or let it steal the show as a dip with a side of pita bread! The flavor journey doesn’t stop there – here are some of our favorite ways to savor it:
Lebanese Garlic Sauce Common Questions
Both sauces are made with a strong garlic flavor and have a smooth consistency. However, most aioli recipes call for garlic, oil, and eggs. Meanwhile, toum is made using only garlic, oil, salt, and lemon juice (and in our case sour cream, too).
No, it may look like mayonnaise, but the flavor is far from it. Instead of being fairly bland and tangy like mayo, garlic sauce has a bold, pungent garlic flavor with a hint of refreshing acidity.
For the best results and optimum flavor, we recommend using your garlic sauce right away. However, if you have leftovers or want to make it ahead of time it can be stored in an airtight container in the fridge for up to 2 days.
More Ways to Use Garlic
If you’re on Team Garlic – and let’s be honest, who isn’t? – get ready for a flavor-packed adventure. Don’t miss out on more of our favorite recipes below, because, let’s face it, everything tastes better with a generous touch of garlic magic!
- Slow Cooker Honey Garlic Chicken Thighs
- Spicy Garlic Confit and Garlic Oil
- Honey Garlic Whole Baked Cauliflower
- Baked Garlic Shrimp Scampi
Lebanese Garlic Sauce Recipe
Ingredients
- 1 1/4 cups garlic cloves peeled
- 2 teaspoons salt
- 3 cups canola oil
- Juice of 1 lemon
- 2 Tablespoons sour cream
Instructions
- 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.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe calls for 3 cups oil…. Is this correct?
Yes, that’s right!
Xo,
Alia & Radwa
Can you use a different oil than canola?
Grapeseed oil or safflower oil would also work!
Xo,
Alia & Radwa