Best 3 Toum Lebanese Garlic Sauce Recipes

Toum lebanese garlic sauce is a creamy, flavorful sauce made with garlic, lemon juice, and oil. It is a versatile sauce that can be used as a dip, a spread, or a marinade. This traditional Lebanese sauce is also known as Lebanese garlic sauce, or simply toum. Often used in lebanese cuisine as a dipping sauce, toum is also a good side to grilled meats, fried potatoes, falafel, and kibbeh. With just a few simple ingredients and a little bit of time, you can easily make this delicious and versatile sauce at home.

Here are our top 3 tried and tested recipes!

LEBANESE TOUM - GARLIC SAUCE.

Lebanese Toum - Garlic Sauce. image

This is a fantastic easy recipe to make a delicious garlicky sauce which you can serve with any breads or as part of a salad dressing (it's amazing on hot fresh bread!). I also like to add a tiny bit of za'atar sometimes (see photo).

Provided by Um Safia

Categories Sauces

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

4 -5 garlic cloves, peeled
1/4 cup olive oil (no more than that)
1/2 teaspoon salt
1 lemon, juice of

Steps:

Puree the garlic with the salt in a spice grinder or mortar & pestle.

Nutrition Facts : Calories 126.8, Fat 13.5, SaturatedFat 1.9, Sodium 291.6, Carbohydrate 2, Fiber 0.1, Sugar 0.3, Protein 0.2

TOUM (LEBANESE GARLIC SAUCE)

Toum (Lebanese Garlic Sauce) image

Make and share this Toum (Lebanese Garlic Sauce) recipe from Food.com.

Provided by Palis Favorites

Categories Sauces

Time 10m

Yield 1 jar

Number Of Ingredients 5

Ingredients

1 garlic, bulb crushed
1/2-2/3 cup vegetable oil (not olive oil)
3 tablespoons mayonnaise
1 squeeze lemon juice
salt & pepper

Steps:

Place garlic in bowl. Add salt and lemon.
Add a little oil at a time to the garlic and mix with spoon until the oil stops being absorbed. Keep adding the oil until it runs out.
Add the mayonaise and mix. If too mayonaisey - add more oil and mix. Add salt and pepper to taste.
Once complete, put in jar and refrigerate.

Nutrition Facts : Calories 1235.5, Fat 124.1, SaturatedFat 16.4, Cholesterol 11.5, Sodium 324.2, Carbohydrate 33.7, Fiber 1.4, Sugar 4.6, Protein 4.4

LEBANESE GARLIC SAUCE (TOUM)

Lebanese Garlic Sauce (Toum) image

Number Of Ingredients 4

Ingredients

3/4 teaspoon kosher salt
3/8 cup peeled garlic cloves (~2 bulbs)
1 3/8 cups vegetable oil
6 tablespoons lemon juice

Steps:

In the bowl of your food processor, add the 2 teaspoons of kosher salt and the peeled garlic cloves. Pulse until chopped. Use a spatula to scrape down the sides of the bowl and continue to pulse until finely chopped. Scrape down the sides of the bowl one last time before securing the lid.
With the food processor running, very slowly pour 1/4 cup of oil in thin steady stream through the hole of your lid or the food chute. Stop and allow the processor to run for 30 seconds before adding in 1 teaspoon of lemon juice. Repeat this step until both the oil and lemon juice are gone.
Once all the oil and lemon juice have been used, continue to process the garlic sauce until light and fluffy, about 30 to 45 more seconds.
Remove the bowl from the food processor and take out the blade. Allow the sauce to cool on the counter for 1 hour or until the sauce has cooled down before storing.

Tips for Making the Best Toum:

Use fresh garlic: The fresher the garlic, the better the flavor of the toum will be. For the best results, use large, plump garlic cloves that are free of any blemishes.
Let the garlic soak in the lemon juice: This step helps to mellow out the harshness of the garlic and gives the toum a more balanced flavor. Be sure to let the garlic soak for at least 15 minutes before proceeding with the recipe.
Use a food processor or blender with a sharp blade: A sharp blade is essential for getting the toum to a smooth and creamy consistency. If you're using a blender, be sure to use the high-speed setting.
Add the oil slowly: When adding the oil to the garlic mixture, do it slowly and in a steady stream. This will help to prevent the toum from curdling.
Be patient: Making toum takes time and patience. Don't rush the process – let the food processor or blender run until the toum is completely smooth and creamy.

Conclusion:

Toum is a delicious and versatile sauce that can be used in a variety of dishes. It is a great way to add flavor and depth to your favorite recipes. With a little practice, you can easily make toum at home. So next time you're looking for a new and exciting sauce to try, give toum a try – you won't be disappointed!