Name: Toum Garlic Sauce Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Middle Eastern
Ingredients: 1 cup garlic cloves (peeled); 1 teaspoon salt; 3 cups neutral oil (like sunflower or canola); 1/4 cup lemon juice; 2–4 tablespoons ice water (as needed)

Jump to Recipe·Print Recipe

Prepare yourself for an irresistible burst of garlicky goodness! Toum Garlic Sauce is the creamy, fluffy Middle Eastern condiment that transforms any meal into a flavor adventure. Imagine a sauce that’s rich and silky, with a bright tang from lemon and intense garlic flavor in every spoonful—it’s the secret weapon behind your favorite grilled meats, sandwiches, and roasted veggies. This incredibly simple recipe delivers big rewards, and once you master it, you’ll find yourself making it again and again for everything from weeknight dinners to backyard feasts.

Ingredients You’ll Need

Ingredients You’ll Need

The magic of Toum Garlic Sauce is that it comes together with just a handful of simple, high-quality ingredients. Each one plays an important role in creating that unforgettable creamy texture and complex flavor. Gather these basics and get ready to blend up something special!

Garlic cloves (1 cup, peeled): The undeniable star—fresh garlic provides that bold, punchy flavor and the signature bite.
Salt (1 teaspoon): Don’t skip this key seasoning—it brings out the depth of the garlic and balances sharpness.
Neutral oil (3 cups, such as sunflower or canola): This is what gives Toum Garlic Sauce its signature silky, cloud-like texture; avoid olive oil, which can overpower the garlic.
Lemon juice (1/4 cup): The lemon brings a refreshing zing and helps the sauce emulsify to perfection.
Ice water (2–4 tablespoons, as needed): Just a touch helps rescue the emulsion if it breaks and keeps your Toum Garlic Sauce beautifully fluffy.

How to Make Toum Garlic Sauce

Step 1: Prepare the Garlic

Start by peeling a generous pile of garlic cloves. Place them in your food processor along with the salt. Pulse for about 1 minute, stopping to scrape down the sides as needed, until the garlic is finely minced and beginning to release its fragrant oils—this sets the flavorful foundation for your Toum Garlic Sauce.

Step 2: Start the Emulsion

With the processor running, begin adding the neutral oil in a very slow, steady stream—patience is critical here! Every so often, add a little lemon juice to the mixture, alternating between oil and lemon juice until both are nearly used up. This gradual process is what builds the sauce’s signature fluffy volume and holds all those flavors together.

Step 3: Adjust the Texture

If at any point the emulsion looks like it’s separating, or the sauce grows too thick to process smoothly, just drizzle in 1 tablespoon of ice water at a time. The Toum Garlic Sauce should come together as a light, creamy, spoonable mixture—a little water is the magic fix for a perfect texture.

Step 4: Store and Rest

Once the sauce reaches that dreamy consistency, transfer it to a clean jar or airtight container. Let it chill in the fridge for at least 30 minutes before serving, if you can wait! This not only helps the flavors meld, but gives the garlic a chance to mellow and the sauce to set up even fluffier.

How to Serve Toum Garlic Sauce

Garnishes

While Toum Garlic Sauce is remarkable all on its own, a simple sprinkle of fresh parsley or a pinch of za’atar on top adds a burst of color and a herby lift. Serve with a swirl of olive oil on the surface for a true Mediterranean touch—just enough to make your table look as inviting as it smells.

Side Dishes

This sauce is a natural companion for grilled chicken, roasted vegetables, or crispy potatoes. It’s also a revelation with warm pita bread, fresh crudités, or even dolloped over rice pilafs—basically, anything that could use a kiss of garlicky richness is fair game!

Creative Ways to Present

For a fun twist, serve Toum Garlic Sauce as part of a mezze platter with falafel, pickled turnips, olives, and a rainbow of veggies. Spread it generously on wraps or sandwiches for a bright, unexpected punch, or use it as a marinade for tofu or meats—the possibilities really are endless when you have this stunning, fluffy condiment on hand.

Make Ahead and Storage

Storing Leftovers

Once you’ve whipped up a fresh batch, store your Toum Garlic Sauce in a sterilized, airtight jar in the refrigerator. It keeps beautifully for up to one month, maintaining its cloudlike texture and bold flavor—just make sure to use a clean spoon each time to preserve freshness.

Freezing

Yes, Toum Garlic Sauce can be frozen! Spoon the sauce into ice cube trays, freeze until solid, then transfer cubes to a freezer bag for up to two months. Thaw overnight in the refrigerator and give it a quick stir before serving; the emulsion may loosen slightly, but all that flavor will still be there.

Reheating

This sauce is best served cold or at room temperature, but if you prefer it slightly warmed, let your Toum Garlic Sauce sit out for 10-15 minutes after removing it from the fridge. Avoid microwaving, as heat can break the emulsion and change the texture.

FAQs

Why did my Toum Garlic Sauce separate or look grainy?

Separation or a grainy texture often means the oil was added too quickly, or the mixture got too warm. Next time, pour the oil in a slow, thin stream while blending, and pause to add ice water if the mixture looks too thick or begins to split.

Is there a substitute for a food processor?

A high-powered blender can also work well for making Toum Garlic Sauce, just be sure to scrape the sides often and keep the mixture moving. Hand blenders aren’t ideal because you want that powerful and consistent blending action to get the fluffiest texture.

How spicy is Toum Garlic Sauce?

It all depends on the garlic! Fresh, young garlic tends to be milder, while older cloves are much more pungent. If you prefer a gentler flavor, try blanching the garlic cloves in boiling water for 30 seconds before processing.

Can I use olive oil instead of neutral oil?

It’s best to avoid olive oil in this recipe, as its strong flavor can overpower the delicate balance of Toum Garlic Sauce, and may cause the sauce to turn bitter. Neutral oils like sunflower or canola are ideal for letting the garlic and lemon shine through.

What dishes traditionally use Toum Garlic Sauce?

Toum Garlic Sauce is a staple on Middle Eastern tables, especially with grilled kebabs, rotisserie chicken, shawarma, and fried fish. It’s also spectacular as a dip for bread or vegetables, and takes sandwiches or wraps to new heights.

Final Thoughts

There’s a reason Toum Garlic Sauce is a beloved classic in so many kitchens—it’s bold, fresh, creamy, and remarkably versatile. Give it a try and taste just how transformative a homemade condiment can be. You might just find yourself reaching for that jar at every meal!

Toum Garlic Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 18 reviews

Author: admin
Total Time: 15 minutes
Yield: About 3 1/2 cups 1x
Diet: Vegan, Gluten-Free

Print Recipe

Description

Learn how to make the creamy and flavorful Toum Garlic Sauce at home with this easy recipe. Perfect as a dip, marinade, or spread, this Middle Eastern condiment will elevate your dishes with its aromatic garlic goodness.

Ingredients

Scale

Garlic Sauce:

1 cup garlic cloves (peeled)
1 teaspoon salt
3 cups neutral oil (like sunflower or canola)
1/4 cup lemon juice
2–4 tablespoons ice water (as needed)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Garlic Mixture: In a food processor, combine garlic cloves and salt. Process until finely minced, scraping down the sides as needed.
Blend Ingredients: While the processor is running, slowly drizzle in the oil in a thin, steady stream, alternating occasionally with lemon juice.
Emulsify Sauce: Continue blending until the mixture thickens into a smooth, white, fluffy sauce. If the emulsion breaks, add ice water 1 tablespoon at a time until the sauce comes together again.
Store: Transfer the sauce to a jar and refrigerate.