Lebanese Garlic Sauce Recipe
If there’s one condiment that can transform any meal into something truly unforgettable, it’s Lebanese Garlic Sauce. Bursting with sharp, fresh garlic flavor and a creamy, cloud-like texture, this classic Middle Eastern spread—known as toum—elevates everything it touches, from grilled meats to simple roasted veggies. With just a handful of simple ingredients, you can whip up a batch at home and experience the magic that has made this sauce a favorite across the globe.
Ingredients You’ll Need
You’ll be amazed by how such simple ingredients come together to create an extraordinary Lebanese Garlic Sauce. Each element—garlic, salt, oil, and lemon juice—plays a vital role, contributing to the sauce’s bold taste, smooth texture, and beautiful snowy white hue.
- Peeled Garlic Cloves (1 cup): Fresh, pungent garlic is the star here—choose fat, juicy cloves for the boldest flavor.
- Salt (1 teaspoon): Balances and intensifies the garlic, bringing out its savory kick.
- Neutral Oil (3 cups, such as canola or sunflower): Offers a creamy body without overpowering the garlic; be sure to use a mild-flavored oil.
- Fresh Lemon Juice (1/4 cup): Lends brightness and a zesty tang that elevates the entire sauce and helps it emulsify beautifully.
How to Make Lebanese Garlic Sauce
Step 1: Prepare the Garlic Base
Start by tossing your peeled garlic cloves and salt into a food processor. Pulse until the garlic is very finely minced, pausing to scrape down the sides as needed. This step lays the aromatic foundation of your Lebanese Garlic Sauce, so don’t rush—a super-fine chop is the goal.
Step 2: Begin Building the Emulsion
With your processor running, slowly drizzle in about 1/2 cup of the oil in a steady, thin stream. Watch as the mixture starts to thicken—this is the magic of emulsification! The key is patience and a slow pour to avoid breaking the sauce.
Step 3: Add Lemon Juice Gradually
Pour in just 1 teaspoon of your fresh lemon juice, then blend to incorporate. The lemon juice does double duty here: it brightens the flavor and helps stabilize your emulsion. Alternate between adding oil and small splashes of lemon juice, letting each addition fully incorporate before moving on.
Step 4: Continue Emulsifying
Keep alternating between oil and lemon juice—add a little oil, blend, add a touch of lemon, blend again—until everything is used up. You’ll watch the sauce transform into a thick, airy, snow-white spread that holds its shape.
Step 5: Finish and Store
Spoon your finished Lebanese Garlic Sauce into an airtight container and refrigerate. It will firm up slightly as it chills, making it perfect for slathering, dipping, and dolloping for up to a month.
How to Serve Lebanese Garlic Sauce
Garnishes
A little goes a long way! Try topping your Lebanese Garlic Sauce with a scatter of fresh chopped parsley for color, a drizzle of extra virgin olive oil for richness, or even a sprinkle of smoked paprika for a bit of warmth. Each garnish can give the sauce a new personality without masking its pronounce garlic flavor.
Side Dishes
Serve Lebanese Garlic Sauce alongside classics like grilled chicken, shawarma, kebabs, or even roasted vegetables. It’s also fantastic with warm pita bread or crispy falafel. The sauce’s bold garlicky punch pairs beautifully with dishes that need a lively, creamy companion.
Creative Ways to Present
Think beyond dipping! Dollop Lebanese Garlic Sauce onto veggie bowls, swirl it through mashed potatoes, or spread it inside wraps and sandwiches. For parties, use it as a zesty topping for crostini or drizzle over grilled seafood for a memorable flavor boost.
Make Ahead and Storage
Storing Leftovers
Once you’ve made a batch, Lebanese Garlic Sauce keeps incredibly well in the fridge. Store in an airtight container and it’ll maintain its punchy flavor and silky texture for up to one month—just be sure to use a clean spoon each time to avoid contamination.
Freezing
Although freezing can slightly alter the texture of Lebanese Garlic Sauce (making it a bit less fluffy), you can indeed freeze it in small portions. Spoon sauce into ice cube trays, freeze until solid, then transfer cubes to a freezer bag for later use—perfect for adding savory zing to cooked dishes.
Reheating
While you don’t need to “reheat” Lebanese Garlic Sauce per se, you can let it sit at room temperature for about 20-30 minutes to bring back its smooth consistency if it firms up in the fridge. Give it a gentle stir before serving, and it’ll be as luscious as when freshly made.
FAQs
Why did my Lebanese Garlic Sauce separate or turn runny?
This usually means the emulsion broke during blending, often due to adding oil too quickly or ingredients being too cold. For best results, ensure all ingredients are at room temperature and always add oil in a slow, steady stream.
Can I make Lebanese Garlic Sauce without a food processor?
A food processor is highly recommended for obtaining the signature creamy texture, but you can use a powerful blender in a pinch. Just be prepared to stop frequently to scrape down the sides for even blending.
Is Lebanese Garlic Sauce spicy?
The sauce isn’t spicy in the chili sense, but it packs a potent punch from the raw garlic! If you prefer a milder flavor, you can reduce the amount of garlic or blanch the cloves for a few seconds before blending.
How can I fix a broken Lebanese Garlic Sauce?
If your sauce breaks or refuses to thicken, try blending in a cold egg white to bring it back together (note: this adjustment makes it non-vegan). Alternatively, start a new batch with fresh garlic and slowly drizzle the broken sauce into the processor.
Can I use olive oil instead of neutral oil?
While extra virgin olive oil has a wonderful taste, its strong flavor can overpower the garlic and cause bitterness in Lebanese Garlic Sauce. For best results, stick to neutral oils like canola or sunflower.
Final Thoughts
Don’t be surprised if your jar of Lebanese Garlic Sauce disappears faster than you expect—there’s just something irresistible about its bold, aromatic flavor and versatility. Give this recipe a try and get ready to savor a taste of the Middle East at home; you’ll want to keep a batch on hand for every meal!
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Lebanese Garlic Sauce Recipe
- Total Time: 15 minutes
- Yield: 32 servings (about 2 cups) 1x
- Diet: Vegan
Description
Learn how to make authentic Lebanese garlic sauce, also known as toum, a creamy and garlicky condiment perfect for pairing with grilled meats, veggies, or pita bread.
Ingredients
Garlic Sauce:
- 1 cup peeled garlic cloves
- 1 teaspoon salt
- 3 cups neutral oil (such as canola or sunflower)
- 1/4 cup fresh lemon juice
Instructions
- Mince Garlic: Place garlic cloves and salt in a food processor; pulse until finely minced, scraping down the sides.
- Emulsify: With the processor running, drizzle in 1/2 cup of oil; add 1 tsp lemon juice and blend. Alternate adding oil and lemon juice until thick and creamy.
- Store: Transfer to a container; refrigerate for up to 1 month.
Notes
- This sauce, known as toum, is intensely garlicky and pairs well with various dishes.
- Ensure ingredients are at room temperature to prevent separation.
- If the sauce breaks, blend in a cold egg white to save it (note: this will make it non-vegan).
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 0 g
- Sodium: 75 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
