Garlic Sauce

This Garlic Sauce, aka Toum, is easy to make with 4 ingredients: vegetable oil, lemon juice, garlic and salt. Flavorful and so amazingly versatile and naturally vegan.

Sauces and dips are everything which makes any dish more delicious. Just consider my Alfredo Sauce, the Wing Sauce, my Spaghetti Sauce, the Buffalo Dip, or Rotel Dip. 

This Garlic Sauce is a famous condiment from the Lebanese cuisine. I happily have it in my fridge all the time with a fluffy and creamy texture emulsified from garlic and oil,
which is so spot on delicious.

For me it has all the goods a sauce truly should have. Once you’ve tried it, you know it will be a favorite, that everyone will love.

What to serve with this creamy Garlic Sauce

• for meat eaters: chicken or any grilled meat
• Pita
• Vegetables
• Potatoes
• Falafel

Why you want to try this Lebanese Garlic Sauce

Not only is this Garlic Sauce easy to make, satisfying with an amazing result. It has so much flavor and is made with simple ingredients, but the result is so impressive.

Its texture is creamy, rich and fluffy, reminiscent of whipped cream. 

Easy to make with a food processor and step by step pictures show you everything to get the best result.

What you need for this Garlic Sauce recipe

• Garlic
• Vegetable oil
• Lemon juice
• Salt

How to make Garlic Sauce

Peel a cup of garlic cloves and give them into the bowl of your food processor. Add salt and pulse until the garlic appears finely minced and scrape down the sides.

Now, the next steps can take 10 to 15 minutes in total. Set the food processor to continuous run and ready about 1/2 cup of the vegetable oil. Pour it slowly in a stream as thin as possible into the food processors’ bowl. When done, add 2 tsp of lemon juice. Repeat this in the same way until no oil is left.

Store the Garlic Sauce in an airtight container. Press a paper towel on top before you close the lid. Otherwise, water from condensation can enter the sauce and destroy the emulsification. After 1 night in the fridge it is safe to remove paper towel. Simply using the container lid, the sauce will last for 1 month.

Tips and tricks:

Use a neutral oil like canola or sunflower oil, because olive oil is too strong for this Garlic Sauce and won’t create that fluffy texture.

Make sure you use really fresh garlic and peel it properly, remove any green sprouts.

Don’t rush when making this sauce, it is all about patience like you have when making nut butters

Other Mediterranean recipes to try:

• Zucchini Parmesan
• Greek Lemon Potatoes
• Eggplant Lasagna

 

I can’t wait for you to try this Garlic Sauce recipe.

Don’t forget to tag me on Instagram or Facebook with a tag and snapped picture.

Cheers, Florian.