Lebanese Toum Sauce with Fresh Garlic and Lemon
This classic Lebanese toum sauce is a bold and creamy condiment perfect for elevating grilled meats, roasted vegetables, or pita bread.
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.
Chef's Tips
Frequently asked questions
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