Toum (Lebanese Garlic Sauce)
This Lebanese toum recipe is the best Mediterranean garlic sauce ever. Toum sauce is similar to mayo, but without any egg. Yes, this is a completely vegan toum and is the perfect garlic dipping sauce to serve with shawarma and a variety of other Middle Eastern foods.
Ingredients
- 2 heads garlic about ½ cup garlic cloves, or a little more than ½
- 2 tablespoon fresh lemon juice about ½ lemon
- ½ teas salt revised*
- 1 ½ cups neutral oil canola oil or vegetable oil, something light in color and flavor
Instructions
- Measure the oil and put it into the freezer until cold, about 20 minutes
- Peel all of skin off of the garlic cloves
- Put the peeled garlic cloves, salt and lemon juice into the food processor and process until minced, scraping down the sides when needed
- With the processor running, take the cold oil and slowly drizzle it into the garlic mixture so that it incorporates and the whole mixture emulsifies. The process of incorporating the oil should take about 10 minutes.
- Serve with shawarma or however you desire. Enjoy!
Notes
- the amount of salt was recently revised and was reduced after reviews that it was too salty.
Tried this recipe?Let us know how it was!