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    The Butter Half / Recipe Index / Side Dishes / Homemade Lebanese Garlic Sauce

    Homemade Lebanese Garlic Sauce

    By Madi • Published: Nov 15, 2022 • Modified: Feb 21, 2023 • Leave a Comment • This post may contain affiliate links.

    JUMP TO RECIPE PRINT

    What is Toum?

    We LOVE a good spread/sauce/dip recipe and this is one you’ll make again and again. Toum is a thick Lebanese garlic sauce spread that originated from the Middle East. There are many ways to make homemade garlic sauce is made from garlic cloves, sea salt, lemon juice, and canola oil. I can’t wait for you to try it!

    Garlic Sauce Ingredients

    garlic sauce ingredients

    1 cup peeled garlic cloves, root trimmed off

    2 tsps sea salt 

    4 tbsps lemon juice

    3 cups canola oil 

    How to Make Traditional Garlic Sauce

    Step 1: Add the garlic cloves and salt into a food processor and blend until the garlic is finely ground. Stop the processor, remove the lid, and scrape down the sides.

    peeled garlic cloves in a food processor with a dark colored background

    Step 2: Replace the lid on the processor and continue to blend at high speed. While the food processor is running, slowly drizzle 1 tablespoon of lemon juice into the garlic mixture.

    food processor blending peeled garlic cloves and salt with lemon juice being poured through the lid with a dark colored background

    Step 3: Once the lemon juice is totally incorporated, slowly drizzle 1 cup of canola oil into the garlic mixture as the processor runs. Add the canola oil VERY slowly. Adding it all at once will create the wrong texture. 

    food processor with blended garlic cloves, salt, and lemon juice with canola oil slowly being poured in through the lid with a dark colored background

    Step 4: Once 1 cup of canola oil is incorporated, repeat the process with lemon juice and oil until both are completely gone. The whole process should take about 10-15 minutes, with each addition being added very slowly. 

    Step 5: The mixture is ready when all the ingredients are added, the garlic mixture is emulsified, and it is the same texture as mayonnaise.

    Garlic sauce on a spatula

    Step 6: Serve and enjoy!

    homemade garlic sauce in a small bowl with a dark colored background

    What to Serve with Garlic Sauce

    • Serve with pita bread for a great appetizer
    • Serve with this kofta kebab recipe
    • As a dip for this Christmas tree cheese platter

    Expert Tips and FAQs

    • Use the Freshest Garlic
    • Cut the Cloves in Half and Remove the “Germ”
    • Soak Garlic in Ice Water to Reduce Garlic Potency
    • I use canola oil but you can use olive oil or avocado oil if you prefer
    • You can buy packages of pre-peeled garlic cloves. This is much faster than peeling all of them by hand. 
    • The garlic sauce will stay good in the fridge for up to one month 
    • The garlic flavor will be very strong at first but it will mellow over time

    Need more delicious recipes? I've got you.

    How to Roast Garlic in the Oven

    How to Make Pickled Garlic

    Lebanese Fattoush Salad

    How To Make Garlic Paste

    Homemade Chili Sauce

    homemade garlic sauce in a small bowl with a dark colored background

    Homemade Lebanese Garlic Sauce

    By: Abbey Rodriguez
    PRINT PIN RECIPE
    We LOVE a good spread/sauce/dip recipe and this is one you’ll make again and again. Toum is a thick Lebanese garlic sauce spread that originated from the Middle East. There are many ways to make homemade garlic sauce is made from garlic cloves, sea salt, lemon juice, and canola oil. I can’t wait for you to try it!
    Prep Time 15 minutes
    Servings: 3.5 cups
    Calories: 1759kcal

    Ingredients

    • 1 cup garlic cloves peeled, root trimmed off
    • 2 teaspoon sea salt
    • 4 tablespoon lemon juice
    • 3 cups canola oil

    Instructions

    • Add the garlic cloves and salt into a food processor and blend until the garlic is finely ground. Stop the processor, remove the lid, and scrape down the sides.
    • Replace the lid on the processor and continue to blend at high speed. While the food processor is running, slowly drizzle 1 tablespoon of lemon juice into the garlic mixture.
    •  Once the lemon juice is totally incorporated, slowly drizzle 1 cup of canola oil into the garlic mixture as the processor runs. Add the canola oil VERY slowly. Adding it all at once will create the wrong texture.
    • Once the 1 cup of canola oil is incorporated, repeat the process with lemon juice and oil until both are completely gone. The whole process should take about 10-15 minutes, with each addition being added very slowly.
    • The mixture is ready when all the ingredients are added, the garlic mixture is emulsified, and it is the same texture as mayonnaise.
    • Serve and enjoy!

    Notes

    • Use the Freshest Garlic
    • Cut the Cloves in Half and Remove the “Germ”
    • Soak Garlic in Ice Water to Reduce Garlic Potency
    • I use canola oil but you can use olive oil or avocado oil if you prefer
    • You can buy packages of pre-peeled garlic cloves. This is much faster than peeling all of them by hand. 
    • The garlic sauce will stay good in the fridge for up to one month 
    • The garlic flavor will be very strong at first but it will mellow over time

    Nutrition

    Calories: 1759kcal | Carbohydrates: 14g | Protein: 3g | Fat: 192g | Saturated Fat: 14g | Polyunsaturated Fat: 54g | Monounsaturated Fat: 122g | Trans Fat: 1g | Sodium: 1336mg | Potassium: 174mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 19mg | Calcium: 72mg | Iron: 1mg

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    Hi, I'm Abbey! Certified Holistic Nutritionist & Herbalist | I healed my body using holistic nutrition and herbs. And I believe you can, too. Here you will find nourishing recipes and wellness tips for the family, as well as my herbal cookbook, Root & Nourish. Because you can achieve your ultimate wellness goals using plants and whole foods.

    More about me →

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