Appetizer · Middle Eastern · Side Dish ·

Lebanese Toum Sauce with Fresh Garlic and Lemon

Name: Lebanese Toum Sauce with Fresh Garlic and Lemon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10 servings
Cuisine: Appetizer
Ingredients: 1 whole head of garlic, peeled and finely minced; 1 teaspoon salt, for seasoning the garlic; 2 cups sunflower oil, chilled; 1/4 cup fresh lemon juice, strained; 1 tablespoon cold water, optional, for adjusting texture; Additional salt, to taste

This classic Lebanese toum sauce is a bold and creamy condiment perfect for elevating grilled meats, roasted vegetables, or pita bread.

4.7(357 reviews)

·By Ethan Brooks·July 24, 2025

Lebanese Toum Sauce with Fresh Garlic and Lemon — Appetizer served and photographed from above

Prep

10 min

Cook

30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Garlic Emulsion

For Adjustments and Taste

Nutrition

Per serving

Calories: 390 kcal
Protein: 0.2 g
Carbs: 1.4 g
Fat: 43.2 g
Fiber: 0.1 g

Whole recipe

Total

Calories: 3897 kcal
Protein: 2 g
Carbs: 13.9 g
Fat: 432.2 g
Fiber: 0.8 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 whole head of garlic peeled and finely minced	44	1.8	9.9	0.1	0.7
1 teaspoon salt for seasoning the garlic	0	0	0	0	0
2 cups sunflower oil chilled	3840	0	0	432	0
1/4 cup fresh lemon juice strained	13	0.2	4	0.1	0.1
1 tablespoon cold water optional, for adjusting texture	0	0	0	0	0
Additional salt to taste	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Garlic Paste

1
Combine ingredients
In a food processor, combine the minced garlic and salt.
2
Process to paste
Process until the garlic is finely chopped and starting to form a paste.
3
Scrape sides
Scrape down the sides as needed.

Forming the Emulsion

1
Drizzle oil
With the processor running, slowly drizzle in 1/4 cup of oil in a thin stream.
Tip: ⚠ Important: Do not rush the oil addition; too fast can break the emulsion.
2
Add lemon juice
Add 1 teaspoon of lemon juice between oil additions to aid emulsification.
3
Alternate additions
Repeat, alternating oil and lemon juice, until both are fully incorporated.
Tip: 💡 Pro Tip: If the mixture starts separating, stop adding oil and lemon juice and process at high speed until it comes together again.

How to Make Lebanese Toum Sauce with Fresh Garlic and Lemon

Total time: 40 min · Yields 10 servings

1
Emulsion Process
Process consistently to form a thick, mayonnaise-like texture.
2
Adjustments
If too thick, blend in cold water by the teaspoon to reach desired consistency.