How To Make Traditional Lebanese Garlic Sauce (Toum)
Hello, my foodie friends! In this enchanting blog post, I will teach you how to make a traditional Lebanese garlic sauce known as Toum – Let’s uncover the magic of this creamy and fluffy creation that captivates the taste buds of garlic lovers worldwide. I will show you how to transform these few ingredients into a heavenly condiment guaranteed to bring joy and spread smiles across your table. Oh wait, and did I mention that this sauce is the heart and soul of Chicken Shawarma, Shish Tawook, and the perfect burst of incredible flavor for your golden French fries?
Come follow along, and let’s dive in and craft this velvety delight together – you won’t want to miss a single step!
Disclaimer Notice: This website contains affiliate links. If you make a purchase through these links, I may earn a commission at no extra cost to you. I only endorse products or services I believe will be valuable to my readers. I appreciate your support.
I first encountered this legendary Lebanese garlic sauce, Toum, at a delightful little spot in Dallas called “Open Sesame Lebanese Grill.” And let me tell you, it was “Love at first taste!” The explosion of flavors left me utterly captivated, and I find myself making frequent pilgrimages to savor this sauce alone.
Now, after sharing my lip-smacking Chicken Shawarma recipe and other Mediterranean goodies, it’s my pleasure to pass on the secret of this must-have sauce. Without it, your Shawarma won’t be complete! The Toum sauce is a true staple in Mediterranean cuisine, and you won’t want to miss out on the magic it adds to your dishes.
Recipe Snapshot
EASE: The ease of preparation and the gratifying result will make this recipe a favorite in your kitchen.
PROS: It offers irresistible flavor with simple ingredients and is a star condiment that pairs perfectly with a wide range of dishes.
CONS: Prepare for a 24-hour no-kissing period, But it is totally worth it.
WOULD I MAKE THIS AGAIN? Absolutely. I can’t have my Chicken Shawarma without this sauce.
Why you’ll love this garlicky sauce?
It offers irresistible Flavor:
This Lebanese garlic sauce (Toum) captivates the taste buds with a heavenly blend of fresh garlic, tangy lemon juice, and luscious oils. The sauce delivers a perfect balance of garlicky goodness and bright citrus notes, making it a delightful and versatile condiment.
Simple Ingredients with Stunning Results:
Another reason this recipe will win you over is the simplicity of the ingredients used to make Toum. This recipe’s effortless preparation and incredibly gratifying result will establish it as a beloved favorite in their kitchen.
Versatility in Cuisine:
You will appreciate its ability to enhance your favorite Mediterranean recipes and elevate your dish to a new level. Toum’s versatility makes it a star condiment that will complement a wide range of dishes, from Chicken Shawarma to pita bread and even French fries.
The Basics of Lebanese Garlic Sauce:
This Toum recipe tastes heavenly and requires a few simple ingredients to make it a standout favorite among Lebanese cuisine, captivating the palates of garlic lovers and leaving a lasting impression on anyone who experiences its creamy and fluffy goodness.
Here are some fun facts I want you to know about this amazing condiment:
What is a Toum Sauce?
Lebanese garlic sauce, AKA Toum, is a creamy and fluffy condiment with a special place in Lebanese cuisine. It is made from simple yet powerful ingredients: fresh garlic cloves, lemon juice, plain Greek yogurt, neutral oil (grapeseed or vegetable oil), and sea salt. When blended, these components undergo a fascinating emulsification process, resulting in the smooth and velvety texture that Toum is famous for.
Where did Toum Sauce originate?
Toum sauce traces its origins back to Lebanon, an integral part of the culinary landscape for generations. It has become a beloved and essential component of Lebanese cuisine, gracing the tables of homes, restaurants, and street food vendors. While its precise origins may be difficult to pinpoint, one thing is certain – the magical combination of garlic, lemon, and oil has won the hearts of food enthusiasts worldwide.
What does this sauce taste like?
The flavor profile of Toum sauce is an irresistible delight for garlic enthusiasts. It boasts a very strong garlic flavor, but adding lemon juice balances the pungency with a bright and zesty note. The neutral oil acts as a canvas, allowing the garlic and lemon to shine while providing a creamy backdrop. The resulting taste is a harmonious blend of garlicky richness with a hint of tanginess. It is an ideal complement to various Mediterranean dishes, from grilled meats and kebabs to Shawarma, and even as a dip for french fries and pita bread.
What is the difference between Toum and Aioli sauce?
Both sauces share a garlicky base, but using eggs and a specific choice of oils differentiates Toum sauce from Aioli. Here, I have broken down their differences in detail:
Toum Sauce:
- Origin: Traditional Lebanese garlic sauce. It is a staple of Lebanese cuisine. You can always find this creamy garlic sauce serves in Lebanese restaurants.
- Flavor Profile: Intense garlic flavor balanced with zesty lemon notes.
- Ingredients: Fresh garlic cloves, lemon juice, salt, commonly using neutral oil such as grapeseed or vegetable oil instead of olive oil.
- Emulsification: Combating garlic and lemon juice, then gradually incorporating oil to form a creamy texture.
- Texture: Contains no eggs or dairy; it gains its velvety consistency from emulsification.
- Culinary Use: Popular condiment in Lebanese cuisine complements dishes like Chicken Shawarma, Chicken Kebabs, French fries, and more. Since it doesn’t contain eggs, this condiment is vegan-friendly.
Aioli Sauce:
- Origin: Originally from the Mediterranean region of southern Italy, Spain, and southern France, now widely adopted in various cuisines.
- Flavor Profile: Garlic-forward with a creamy and tangy taste.
- Ingredients: Garlic, raw egg yolks (Preferably with pasteurized eggs), olive oil, lemon juice/vinegar, and salt.
- Emulsification: Formed by blending garlic, egg yolks, and lemon juice/vinegar, then adding olive oil to create a creamy texture.
- Texture: Contains eggs, providing a creamy and rich consistency.
- Culinary Use: Versatile condiment in Mediterranean, French, and other cuisines, served with seafood, vegetables, and as a dip for fries.
Ingredients that you’ll need to make this traditional garlic sauce:
- Fresh garlic cloves: This main ingredient is the star of the show; fresh garlic cloves bring a bold and aromatic punch to the Lebanese Garlic Sauce (Toum). They infuse the sauce with an irresistible garlicky flavor, which is this creamy condiment’s heart and soul.
- Lemon juice: It not only balances the intensity of the garlic but also lends a refreshing note, creating a harmonious blend of flavors.
- Extra virgin olive oil: As the emulsion forms, the olive oil beautifully binds the garlic and lemon juice together, resulting in a heavenly consistency.
- Plain Greek yogurt: Adding a hint of creaminess and subtle tang perfectly complements the garlic and lemon, enriching the sauce’s velvety texture and overall flavor.
- Sea Salt: The perfect seasoning to enhance the flavors
Recipe Substitutions and Variations:
No fresh lemon? No worries!
You can use bottled lemon juice as a substitute. Just measure out about ¼ cup, equivalent to the juice of one lemon. During my testing, I have used both methods, and I find the fresh lemon method tastier and fresher, but you work with what you’ve got. So, the bottled route is a great alternative!
Use another tool to emulsify the sauce:
During my recipe testing phase, I experimented with making this sauce using a Vitamix blender, a food processor, and an immersion blender. Surprisingly, the immersion blender yielded the creamiest texture. However, not everyone has this tool at home, so fear not – your food processor works fine too! As for the Vitamix, I’d advise against it, as it tends to overprocess and cause the sauce to break during the emulsification process. I can’t explain why, but that was my experience. So, stick with the immersion blender or food processor for the best results!
How to make this Lebanese garlic sauce recipe?
Making this iconic Lebanese staple is easy. Here are the steps, and come follow along!
Step 1 – Preparing the Garlic Cloves:
Start by peeling the skin off the garlic cloves. Place the clove on a cutting board, use a sharp paring knife to remove the root end, and then slice the clove in half. If there’s a green sprout (germ), remove it.
Step 2 – Blending Garlic and Salt:
Add all the garlic cloves and half a teaspoon of sea salt to the bowl of a food processor. Pulse the mixture a few times until the garlic cloves are finely minced and well combined with the salt.
Step 3: Add in wet ingredients:
Transfer the minced garlic mixture into a deep, tall container, such as a measuring cup, to accommodate the immersion blender. Add half of the lemon juice and Greek yogurt to the container. Use the immersion blender to blend and combine the ingredients until they form a thick paste.
Step 4: Emulsification in Action:
With the immersion blender running, slowly pour the grapeseed oil, little by little, into the mixture. Simultaneously, gradually drizzle the lemon juice, ensuring it intertwines with the oil. Finally, add the remaining Greek yogurt and continue blending until the sauce reaches a mayonnaise-like consistency.
Step 5: Store your sauce in a Jar:
Once your sauce reaches the desired consistency, transfer it into a glass container or Mason jar. I recommend letting it rest in the refrigerator for a few hours before using it for optimal flavor development. This allows the ingredients to meld together, resulting in a delightful and flavorful Toum sauce.
Tips and tricks for this recipe:
Use Natural oil instead of olive oil:
Traditionally, this Lebanese garlic dip boasts a pristine white color. While many recipes online suggest using natural oil instead of extra virgin olive oil, I decided to put both methods to the test. As shown in the pictures below, the olive oil version has a subtle yellow tint, while the grapeseed oil remains authentic and white. Both options taste amazing, so don’t fret if you lack natural oil at home. Using olive oil is perfectly acceptable for personal enjoyment. However, if you’re determined to create an authentic Toum sauce, sticking with natural oil is the way to go.
Take your time during the emulsification process:
Patience is critical when incorporating oil into the garlic mixture. Take it slow, and drizzle the oil and lemon juice intermittently into the jar (or food processor if you’re using one) to prevent the sauce from breaking or separating. For a milder garlic flavor, consider adding a small amount of Greek yogurt, which can help reduce the pungency. These steps will ensure your Toum sauce turns out perfectly creamy and flavorful.
Always remove the Garlic Germ:
For the best results, I prefer getting peeled garlic from my local Asian supermarket as it is fresh and lacks the green germ in the middle. However, if you’re using a fresh garlic bulb, you might notice the presence of this green sprout. It’s crucial to remove it, as leaving it in can impart a bitter taste, resulting in an overly pungent flavor in your sauce. This extra step to remove the green sprout ensures your Toum sauce turns out perfectly and avoids unwanted bitter notes.
What is the best way to serve with this delicious garlic sauce?
This Lebanese homemade Toum sauce is incredibly versatile and is the perfect condiment that pairs beautifully with various dishes. My favorite way is to serve it as a creamy spread to homemade Shawarma, Shish Tawook, falafel, grilled meats, or roasted vegetables. It also makes a fantastic dipping sauce for pita bread, French fries, and fresh veggies. Get creative, drizzle it over sandwiches and wraps, or use it as a spread on your favorite Mediterranean-inspired dishes.
Toum Sauce Storage Tips:
Refrigeration:
Store any leftover Toum sauce in an airtight container or a glass jar and refrigerate. It can stay fresh and delicious for 2 to 3 weeks when stored correctly in the refrigerator.
Freezing:
If you have a surplus of Toum sauce and want to extend its shelf life, freezing is a great option. Transfer the sauce to a freezer-safe container, leaving some space for expansion. Seal tightly and freeze for up to 3 months. Before using, thaw the sauce overnight in the refrigerator and give it a good stir to restore its creamy texture.
FAQs about this creamy Lebanese garlic sauce:
In Conclusion
Alright, my foodie friends, we’ve come to the end of this delicious chapter exploring this traditional Lebanese Garlic Sauce, or as we all know and love it, Toum! Can you believe how this creamy magic has traveled from Lebanon and become a favorite in households worldwide? That blend of intense garlic goodness with a hint of zesty lemon is pure perfection, am I right?
Try it, get these ingredients, and whip up this creamy sauce in your kitchen today! Let’s get creative and enjoy the enchantment of Toum together. You’ve got this, and I can’t wait for you to savor the incredible flavors of Lebanon right at your table!
Have fun cooking, my friends!
Did you make this recipe?
Follow us on Chez Lalonde and social media and be the first to discover mouthwatering inspirations and stay updated on all things delicious! Stay connected with us, and never miss a scrumptious recipe or exciting update!
How To Make Traditional Lebanese Garlic Sauce (Toum)
- Total Time: 15 minutes
- Yield: 8oz 1x
Description
Elevate your dishes with the velvety goodness of homemade Toum, crafted from simple ingredients and an emulsification process that guarantees incredible flavor. Whether drizzled over Chicken Shawarma or paired with golden French fries, this versatile condiment is a staple in Mediterranean cuisine.
Ingredients
1/2 Cup of Garlic Clove (2.5 Ounces)
1/2 Cup of Grapeseed oil
1 juice of a Lemon (1/4 Cup)
1/4 Cup of Plain Greek yogurt
1/2 Teaspoon of Sea salt
Instructions
Step 1 – Preparing the Garlic Cloves:
Start by peeling the skin off the garlic cloves. Place the clove on a cutting board, use a sharp paring knife to remove the root end, and then slice the clove in half. If there’s a green sprout (germ), remove it.
Step 2 – Blending Garlic and Salt:
Add all the garlic cloves and half a teaspoon of sea salt to the bowl of a food processor. Pulse the mixture a few times until the garlic cloves are finely minced and well combined with the salt.
Step 3: Add in wet ingredients:
Transfer the minced garlic mixture into a deep, tall container, such as a measuring cup, to accommodate the immersion blender. Add half of the lemon juice and Greek yogurt to the container. Use the immersion blender to blend and combine the ingredients until they form a thick paste.
Step 4: Emulsification in Action:
With the immersion blender running, slowly pour the grapeseed oil, little by little, into the mixture. Simultaneously, gradually drizzle the lemon juice, ensuring it intertwines with the oil. Finally, add the remaining Greek yogurt and continue blending until the sauce reaches a mayonnaise-like consistency.
Step 5: Store your sauce in a Jar:
Once your sauce reaches the desired consistency, transfer it into a glass container or Mason jar. I recommend letting it rest in the refrigerator for a few hours before using it for optimal flavor development. This allows the ingredients to meld together, resulting in a delightful and flavorful Toum sauce.
Notes
Bottled lemon juice can be used as a substitute for fresh lemon (approximately ¼ cup).
The fresh lemon method yields a tastier and fresher sauce, but bottled lemon juice is a suitable alternative.
Use an immersion blender or food processor to emulsify the sauce for the creamiest texture.
Avoid using a Vitamix, as it may overprocess and cause the sauce to break during emulsification. Stick to the immersion blender or food processor for the best results.
Use natural instead of olive oil for an authentic white color and flavor.
Take your time during the emulsification process to prevent the sauce from breaking.
Consider adding Greek yogurt for a milder garlic flavor.
Always remove the garlic germ to avoid bitterness in the sauce.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauces and Condiments
- Method: Emulsification
- Cuisine: Mediterranean
Keywords: Lebanese cuisine, Mediterranean-style condiments, Middle-eastern sandwich spread, dipping sauce, Toum sauce, Lebanese Garlic sauce, Shawarma garlic sauce.
