Ingredients for Lebanese Garlic Sauce
- Garlic
- 1/4 cup lemon juice
- 1 teaspoon salt (or to taste)
- 1 cup olive oil
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How to Make Lebanese Garlic Sauce
- Peel and roughly chop 1 whole head of garlic (about 1 cup packed).
- In a blender, combine the chopped garlic, 1/4 cup lemon juice, and 1 teaspoon salt.
- Blend on medium speed until completely smooth, scraping down the sides as needed.
- With the blender running on medium speed, slowly drizzle in 1 cup olive oil in a thin, steady stream. This emulsifies the sauce, creating its signature creamy texture.
- Continue blending until the sauce is thick, white, and emulsified – resembling a mayonnaise consistency.
- Taste and adjust seasoning with more salt or lemon juice as needed.
- Transfer the toum to an airtight glass container. Store in the refrigerator for up to 1 week.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
1g
Fat
13g
Carbs
1g
