Lebanese Toum Sauce with Fresh Garlic and Lemon

Name: Lebanese Toum Sauce with Fresh Garlic and Lemon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Appetizer
Ingredients: 1 whole head of garlic; 1 teaspoon salt; 2 cups sunflower oil; 1/4 cup fresh lemon juice; 1 tablespoon cold water; Additional salt

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

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

For Adjustments and Taste

1 tablespoon cold water

optional, for adjusting texture

Additional salt

to 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