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Toum (Lebanese Garlic Sauce): eggless garlic sauce — Vegan Recipes recipe | AfoodrinkVegan Recipes

Toum (Lebanese Garlic Sauce)

Toum is the fluffy, bold garlic sauce served with shawarma, grilled vegetables, fries, and warm pita. This version uses the classic vegan emulsion method: garlic, oil, lemon juice, and salt blended slowly until thick and

Total time
20 min
Yield
About 2 cups (32 tablespoons)
Difficulty
Medium

Prep 20mCook 0mLebaneseVegan Recipes

Toum is a Lebanese garlic sauce with a texture that sits somewhere between aioli and whipped cream cheese. It is sharp, lemony, and creamy without eggs or dairy.

The trick is an emulsion. That means tiny drops of oil are blended into garlic and lemon juice so they suspend together instead of separating. Go slowly at the start, and the sauce will turn pale, thick, and spoonable.

Use toum anywhere you want a strong garlic kick: tucked into sandwiches, spooned beside falafel, spread on toast, or served with roasted potatoes.

01What you'll need

Ingredients

5 items · About 2 cups (32 tablespoons)

  • 1/2 cup peeled garlic cloves, about 65 g, tough root ends trimmed
  • 1 teaspoon fine sea salt
  • 1 1/2 cups neutral oil, such as canola, sunflower, grapeseed, or avocado oil
  • 1/4 cup fresh lemon juice
  • 2 to 4 tablespoons ice water, as needed

02How to make it

Step-by-step

  1. 1. Chill the liquid

    Measure the lemon juice and ice water before you start. Cold liquid helps the sauce stay stable and gives you time to build the emulsion slowly.

  2. 2. Check the garlic

    Slice any large garlic cloves in half. If you see a green sprout in the center, pull it out with the tip of a knife. The sprout is edible, but it can make the sauce taste extra sharp or bitter.

  3. 3. Make a garlic paste

    Add the garlic and salt to a food processor. Process until the garlic is very finely chopped, then stop and scrape down the sides. Keep processing and scraping until it looks wet and pasty, about 1 to 2 minutes.

  4. 4. Start the emulsion slowly

    With the processor running, add about 1/4 cup of the oil a few drops at a time. Do not rush this first part. The mixture should begin to look pale and creamy rather than oily.

  5. 5. Alternate oil and lemon juice

    Once the sauce has thickened, drizzle in a little more oil in a thin, steady stream. Then add 1 tablespoon lemon juice. Keep alternating oil and lemon juice, using small additions, until both are fully blended in.

  6. 6. Adjust with ice water

    Blend in 2 tablespoons ice water, 1 tablespoon at a time. The toum should look white, fluffy, and thick. Add up to 2 more tablespoons ice water if you want a looser sauce or if the garlic tastes too intense.

  7. 7. Rest before serving

    Taste carefully. Toum is strongest right after blending, so let it rest in the refrigerator for at least 30 minutes if you can. The flavor will mellow and the texture will set a little more.

03From our kitchen

Cook's tips

  • Make-ahead: Toum is better after a short rest. Make it a few hours ahead, refrigerate it, and stir before serving if needed.
  • Storage: Keep toum in a clean, airtight container in the refrigerator. Because it contains raw garlic and oil, do not leave it at room temperature. Use within 1 week.
  • Freezing: Freeze in small portions for up to 3 months. Thaw overnight in the refrigerator. The texture may loosen slightly; whisk or blend briefly to bring it back together.
  • Oil swap: Use a mild oil. Extra-virgin olive oil can taste bitter after high-speed blending, so it is not the best choice for classic toum.
  • If it breaks: A broken emulsion looks thin, oily, or curdled. Start a new base in a clean processor with 1 tablespoon aquafaba or 1 small mashed garlic clove, then slowly drizzle in the broken sauce until it turns creamy again.
  • For a milder sauce: Remove any green garlic sprouts, use very fresh garlic, and let the finished toum chill for several hours. You can also blend in an extra tablespoon or two of ice water.

Cook's note

Nutrition is calculated with canola oil and a 1-tablespoon serving size. Different oils will change the fat profile slightly, but the calories will be similar.

04Frequently asked

Questions & answers

Why is my toum runny?

The oil was probably added too quickly, especially at the beginning. Toum needs a slow start so the garlic can hold the oil in a stable emulsion. You can try the rescue method in the tips, then chill the sauce to help it firm up.

Can I make toum in a blender instead of a food processor?

Yes, but a high-speed blender can heat the mixture and make the garlic harsher. Use a low or medium speed if possible, scrape often, and add the oil very slowly through the lid opening.

Can I use bottled lemon juice?

Fresh lemon juice tastes brighter and is worth using here because the ingredient list is so short. Bottled lemon juice will work in a pinch, but the flavor may be flatter or more sour.

Is toum the same as aioli?

They are similar because both are garlic sauces built with oil, but classic toum does not use egg. The garlic itself helps create the creamy emulsion.

What should I serve with toum?

Serve it with pita, falafel, shawarma-style mushrooms, grilled tofu, roasted potatoes, vegetable skewers, sandwiches, or grain bowls. A little goes a long way.

05Per serving

Nutrition facts

Nutrition Facts

About 2 cups (32 tablespoons)

Amount per serving

Calories96

% Daily Value*

Total Fat11 g
14%
Saturated Fat1 g
5%
Cholesterol0 mg
0%
Sodium73 mg
3%
Total Carbohydrate1 g
0%
Dietary Fiber0 g
0%
Total Sugars0 g
Protein0 g
0%
Vitamin D0 mcg
0%
Calcium4 mg
0%
Iron0 mg
0%
Potassium10 mg
0%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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