Lebanese Garlic Sauce Recipe
If you’re searching for that signature bold, creamy condiment that transforms simple meals into a feast, Lebanese Garlic Sauce is your answer. This addictive, fluffy sauce—also known as toum—is prized across the Middle East for its stunningly vibrant flavor and irresistible texture. Whether you’re slathering it onto grilled chicken, dipping warm pita triangles, or dolloping it over roasted vegetables, Lebanese Garlic Sauce instantly makes everything taste restaurant-worthy. Get ready to discover a condiment that’ll claim a permanent spot in your fridge!
Ingredients You’ll Need
It’s amazing how just a handful of humble ingredients work their magic together to create such an iconic spread. Each element in this recipe has a specific job, balancing pungency, creaminess, and bright freshness—don’t be tempted to swap them out!
- Peeled garlic cloves: Choose the freshest garlic possible—its pungency is what defines this sauce, so shy away from anything sprouting or rubbery.
- Salt: Helps break down the garlic and develop depth in the overall flavor, not just simple salinity.
- Neutral oil (such as sunflower or canola): The base that gives Lebanese Garlic Sauce its signature light, silky texture without introducing any competing flavors.
- Freshly squeezed lemon juice: Brings crucial acidity, balancing the punchy garlic and making the sauce bright rather than harsh.
How to Make Lebanese Garlic Sauce
Step 1: Mince the Garlic with Salt
Start by combining the peeled garlic cloves and salt in your food processor. Pulse them together, stopping to scrape down the sides so you catch every last bit, until you have an ultra-fine, almost paste-like texture. Getting the garlic as fine as possible now ensures a super-smooth Lebanese Garlic Sauce later.
Step 2: Begin Emulsifying with Oil and Lemon Juice
With the food processor running, slowly drizzle in a small amount of oil, then add a few drops of lemon juice. Alternating between the two is key—it encourages the emulsion to form, resulting in that beautifully fluffy, spreadable toum texture.
Step 3: Alternate Oil and Lemon Juice Gradually
Don’t rush! Keep the processor running and continue adding small amounts of oil, followed by a touch of lemon juice, in a slow, steady stream. It can take a few minutes, but this gentle patience is what makes Lebanese Garlic Sauce so gloriously cloud-like and stable, rather than soupy or separated.
Step 4: Scrape, Blend, and Finish
Pause once or twice to scrape down the sides and make sure everything’s emulsifying evenly. Once all of the oil and lemon juice is incorporated and your sauce is fluffy and thick, you’re done. Transfer your Lebanese Garlic Sauce to a clean, airtight container. Let it chill in the fridge for at least an hour before taste-testing—the flavors mellow and meld beautifully with a little rest.
How to Serve Lebanese Garlic Sauce
Garnishes
While the pure snowy white look of fresh Lebanese Garlic Sauce is gorgeous all on its own, a sprinkle of vibrant chopped flat-leaf parsley, a little sumac, or a drizzle of olive oil over the top can provide a pop of color and freshness on your table.
Side Dishes
Lebanese Garlic Sauce truly shines when paired with juicy grilled meats, oven-roasted potatoes, crispy falafel, or hot-out-of-the-oven pita bread. Serve it as a dip for crudités or spoon it liberally onto shawarma wraps—no judgment if you want an extra-large dollop!
Creative Ways to Present
You can pipe your Lebanese Garlic Sauce onto crostini for bite-sized starters, swirl it over grain bowls for an extra punch, or use it as a base for a creamy salad dressing by whisking in a little extra lemon juice and a splash of water. The possibilities are endlessly delicious.
Make Ahead and Storage
Storing Leftovers
Lebanese Garlic Sauce keeps surprisingly well in the fridge. Store it in a clean, airtight container and it’ll stay fresh and fluffy for up to three weeks—just give it a quick stir if you notice any separation along the way.
Freezing
While the texture may change slightly, you can freeze Lebanese Garlic Sauce. Place it in an airtight, freezer-safe container and freeze for up to a month. Thaw slowly in the fridge; if the emulsion breaks, just blitz it in the processor again until smooth.
Reheating
There’s no need to reheat Lebanese Garlic Sauce since it’s meant to be enjoyed cold! Simply bring it to room temperature for serving if you prefer a silkier consistency, and give it a quick whisk to revive its fluffiness.
FAQs
Is it normal for my Lebanese Garlic Sauce to separate?
Yes, sometimes a separation can happen, especially if the oil is added too quickly or if the sauce sits for a while. Just whisk it really well or pop it back in the food processor to bring it back together—patience is your best friend here!
Can I use olive oil instead of neutral oil?
Stick to neutral oils like canola or sunflower for authentic Lebanese Garlic Sauce. Olive oil is too strong, and it can turn bitter during blending, which overpowers the delicate emulsion.
How can I mellow the garlic flavor if it’s too strong?
If your sauce ends up a bit fiercer than you’d hoped, letting it chill in the fridge for several hours (or overnight) will allow the sharpness to mellow. Over time, the garlic’s bite is replaced by a harmonious, creamy flavor.
Is Lebanese Garlic Sauce vegan and gluten-free?
Absolutely! This classic toum is naturally vegan, gluten-free, and dairy-free, relying only on garlic, oil, lemon juice, and salt for its creamy texture and big flavor.
What should I do if my sauce turns out too thin?
If your sauce isn’t thick and fluffy, you may have added the oil too quickly. Don’t worry—simply start a new small batch with just a couple cloves of garlic, and gradually whisk in the thin batch to rescue the emulsion. Practice makes perfect!
Final Thoughts
If you’re a garlic lover or simply crave leveling up your home-cooked meals, don’t miss out on making this classic Lebanese Garlic Sauce. It’s easy, truly unforgettable, and guaranteed to impress at any gathering—give it a try, and watch as it steals the show every time!
Print
Lebanese Garlic Sauce Recipe
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Diet: Vegan
Description
Learn how to make authentic Lebanese Garlic Sauce, also known as toum, a fluffy, creamy garlic condiment perfect for pairing with grilled meats, roasted vegetables, and pita bread.
Ingredients
Garlic Sauce:
- 1 cup peeled garlic cloves
- 1 teaspoon salt
- 2 1/2 cups neutral oil (such as sunflower or canola)
- 1/4 cup freshly squeezed lemon juice
Instructions
- Prepare Garlic Sauce: Place garlic cloves and salt in a food processor; pulse until finely minced. Slowly drizzle in oil and lemon juice, alternating, until emulsified into a smooth sauce.
- Store: Transfer sauce to a container; refrigerate for at least 1 hour before serving.
Notes
- This sauce, also known as toum, pairs well with grilled meats, roasted vegetables, and pita bread.
- Blend with care to prevent garlic bitterness. Store in the refrigerator for up to 3 weeks.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Lebanese, Middle Eastern
Nutrition
- Serving Size: 1 tablespoon
- Calories: 95
- Sugar: 0g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
