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5 from 3 votes


Lebanese garlic sauce
Prep Time20 mins
Total Time20 mins
Course: Condiment, Sauce
Cuisine: Lebanese, Mediterranean, Middle Eastern
Keyword: garlic, garlic sauce, lebanese, lebanese sauce, toum
Author: The Elegant Economist


  • Food Processor (Full Size)


  • 1 cup fresh garlic, peeled roughly equivalent to 2-3 heads
  • ½ Tbsp kosher salt
  • 1 Tbsp fresh lemon juice
  • 1½-2 cups neutral flavoured oil safflower, organic canola, or sunflower are good here


  • Peel your garlic and place in the food processor with the kosher salt and lemon juice. Blend this together, scraping down the sides (this may take 5-6 times) until the mixture becomes a paste.
  • Once your garlic is a soft, smooth paste, add a teaspoon of oil into the cup in your food processor (while running). Scrape down the sides after it is combined, and repeat this one more time.
  • After adding the 2 teaspoons and combining thoroughly, run your processor again, adding a half cup of oil (the full processor cup - the little thing that slides in on the top with a hole in the middle) at a time.
  • You will use between 1½ to 2 cups of oil, until the mixture takes on a thick, fluffy texture - like a fluffy mayonnaise. Once this occurs, you can remove and refrigerate the mixture.


It may take a day or two for strong garlic to mellow in the toum. This will keep up to four weeks in your refrigerator.