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Making Lebanese Garlic Sauce has never been easier. Also known as Toum, this quick sauce is super flavorful and a bit spicy.
One of the best reasons to keep a bunch of fresh garlic at home. Make this quick and easy 5-minute Lebanese garlic sauce and serve it with roasted vegetables or garlic rosemary lamb chops.
Like most Lebanese Garlic Sauce recipes this one is super easy to make. You’ll only need 4 ingredients and that’s including salt. 4 ingredients and 5 minutes of your time. That is all. The first time I tried this at a Lebanese restaurant I smeared it all over my rice, grilled meat, and roasted vegetables. A bit much? I don’t think so.
I also enjoy dipping hot fresh pita bread in the garlic sauce. You may find this a bit spicy but that’s what makes it so yummy. Garlic spicy things are so delicious. If you love garlic, then you will fall in love with this Middle Eastern sauce because it has a very strong garlic flavor.
Ingredients You’ll Need:
- Fresh Garlic Cloves
- Vegetable Oil
- Lemon
- Salt
How To Make Lebanese Garlic Sauce
Start by placing the garlic and salt in a food processor and blend until the garlic is finely minced. Pour the oil and lemon juice through the feed tube very slowly. Open the food processor, scrape down the sides, close the food processor, and blend until the sauce is light and fluffy. Season with salt and enjoy.
Top Tips For The Perfect Garlic Sauce
- Use a food processor for best results.
- Make sure to use fresh garlic, do not use jarred.
- Pour the vegetable oil and lemon juice very slowly into the food processor so it emulsifies.
- Enjoy with bread, protein, or vegetables.
How Do You Store This Sauce?
Place the sauce in an airtight container, preferably a mason jar and refrigerate for up to a week.
Once you make this sauce, you will always want to smother it on some lamb chops and pita bread. It’s that good!
You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.
Lebanese Garlic Sauce
Ingredients
- 1 cup garlic
- 2 cups vegetable oil
- salt to taste, I used 1 tsp
- 1 lemon
Instructions
- Place the garlic and salt in a food processor and blend until finely minced.
- Drizzle the vegetable oil and lemon juice through the feed tube slowly.
- Blend until the garlic sauce is soft and fluffy.
- Check for seasoning and enjoy with roasted vegetables or lamb kebab!
Video
Notes
- Use a food processor for best results.
- Make sure to use fresh garlic, do not use jarred.
- Pour the vegetable oil and lemon juice very slowly into the food processor so it emulsifies.
- Enjoy with bread, protein, or vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Does it matter if my food processor bowl is on the larger side? Or is that going to effect the outcome?
That shouldn’t be a problem.
Love this stuff – our local Turkish restaurant always serves it and it’s delicious with grilled meat. It worked perfectly for me in my mini food processor, though I did really quickly blanch the garlic cloves first. I served with some coconut flatbreads, grilled lamb, roasted cabbage wedges and some cucumber salad for a really indulgent healthy meal.
That sounds amazing! Need to put coconut flatbread on my list of foods to try:) So glad you enjoyed it!
Hi, any type of dry white wine will work. They sell vino seco in the grocery store, use that if you can get your hands on that but if not, I would use pinot grigio.
I followed this recipe to the tee, questioning the 2 cup oil 1 cup garlic ratio and it never fluffed- which I wonder if that wouldn’t happen given the ratios. Please recalculate the ratios
Hi, I make this recipe often. The recipe is 100 percent accurate. Did you use a food processor and drizzle in the oil slowly? Also, you may want to watch the video if you haven’t already.