Lebanese Toum Sauce with Fresh Garlic and Lemon
A creamy emulsion bursting with garlic flavor
This classic Lebanese toum sauce is a bold and creamy condiment perfect for elevating grilled meats, roasted vegetables, or pita bread.
- 30 min
- 10
- Intermediate
Ingredients
For the Garlic Emulsion
For Adjustments and Taste
Preparation
Preparing the Garlic Paste
Combine ingredients
In a food processor, combine the minced garlic and salt.
Process to paste
Process until the garlic is finely chopped and starting to form a paste.
Scrape sides
Scrape down the sides as needed.
Forming the Emulsion
Drizzle oil
With the processor running, slowly drizzle in 1/4 cup of oil in a thin stream.
⚠ Important: Do not rush the oil addition; too fast can break the emulsion.
Add lemon juice
Add 1 teaspoon of lemon juice between oil additions to aid emulsification.
Alternate additions
Repeat, alternating oil and lemon juice, until both are fully incorporated.
💡 Pro Tip: If the mixture starts separating, stop adding oil and lemon juice and process at high speed until it comes together again.
Cooking Process
Emulsion Process
Process consistently to form a thick, mayonnaise-like texture.
Adjustments
If too thick, blend in cold water by the teaspoon to reach desired consistency.
Plating & Serving
Lebanese Toum Sauce with Fresh Garlic and Lemon
Lebanese Toum Sauce with Fresh Garlic and Lemon
Serve
Serve the toum in a small bowl topped with a drizzle of olive oil and a sprinkle of freshly chopped parsley.