Toum (Emulsified Lebanese Garlic Sauce)

A bold, fluffy garlic sauce made from just garlic, oil, lemon, and salt — the magic is in the emulsification. Optional: swirl in yogurt or labneh for a creamier, milder version.

Ingredients

• 7 heads of garlic, peeled

• Kosher salt

• Juice of 1–3 lemons (start with 1)

• 2 cups vegetable oil

• Optional: ½–1 cup full-fat Greek yogurt or labneh (for milder cream sauce variation)

Instructions

1. Prep the Garlic Base:
In a food processor, combine peeled garlic cloves with a generous pinch of kosher salt. Blend until the garlic is very finely minced and starts to release moisture. The mixture should appear fluffy, creamy, and slightly grainy. Scrape down the sides of the bowl as needed.

2. Add Vegetable Oil:
Slowly drizzle in ½ cup of vegetable oil. Blend until the mixture becomes frothy and lightens in color — a sign the emulsion is beginning to form.

3. Emulsify with Lemon Juice:
Add the juice of one lemon and continue blending. The mixture should start to thicken further.

4. Alternate Oil & Lemon:
Continue blending while alternating between adding oil and lemon juice. Pour in the oil in slow, steady streams — about ½ cup at a time — followed by the juice of half a lemon. Go slowly to maintain the emulsion and prevent it from breaking. Scrape down the sides occasionally. Stop once the mixture reaches a thick, glossy, whipped texture with soft peaks — similar to mayonnaise or meringue.

5. Rest & Fluff:
Transfer the sauce to an airtight container and refrigerate overnight. It will firm up and become even fluffier by the next day.

Toum can last up to two-months in an airtight container in the fridge!

To Soften the Flavor:

• If it’s too intense: Whisk in full-fat Greek yogurt or labneh to taste.