Ingredients for Toum Lebanese Garlic Sauce
- 2 cups garlic cloves
- 1 cup vegetable oil
- 1/2 cup mayonnaise (optional)
- juice of 1 large lemon
- 1 teaspoon salt, plus more to taste, and freshly ground black pepper to taste
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How to Make Toum Lebanese Garlic Sauce
- Place 2 cups of garlic cloves (about 1 large head) in a food processor.
- Add 1 teaspoon of salt and the juice of 1 large lemon to the food processor.
- With the food processor running, slowly drizzle in 1 cup of vegetable oil until a thick emulsion forms. Scrape down the sides as needed.
- Continue adding oil, a little at a time, until all of the oil is incorporated and you have a thick, creamy sauce.
- Add 1/2 cup mayonnaise (optional). Blend until smooth. Note: Adjust to taste
- If the sauce is too thick, add more oil. If it’s too thin, add a little more mayonnaise.
- Season with salt and freshly ground black pepper to taste.
- Transfer the Toum to an airtight jar or container. Refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
18g
Fat
81g
Carbs
11g
