OMG-worthy Lebanese Garlic Sauce (aka. Toum)

Lebanese garlic sauce, also known as toum, is an incredibly popular flavoring sauce across Lebanon and Egypt. It’s wonderful with practically any protein, and it takes no time at all to prepare from scratch.

How to Make Lebanese Garlic Sauce

You’ll only need a handful of ingredients, a food processor, and about 20 minutes of time in order to make this Lebanese garlic sauce recipe:

• Blend. Add the peeled garlic cloves and 4 tablespoons of oil to a food process (or a blender) and process until the mixture becomes creamy.
• Blend in oil and lemon juice. While the motor is still running, slowly add in the oil and alternate with the lemon juice.
• Keep going. Continue on with this process until you have used up all of the oil and the garlic sauce has thickened and increased in volume.
• Transfer. Transfer the garlic sauce to a jar.
• Use or store. Either use the garlic sauce immediately or store until ready to use.

What to Serve with Lebanese Garlic Sauce

Here are some suggestions for dishes to serve along with your homemade Lebanese garlic sauce:

• Grilled meats and kabobs (beef, chicken, lamb, etc).
• Grilled seafood (salmon, swordfish, etc).
• Drizzle over roasted vegetables.
• Make shawarma with it.
• Add to soups and pastas.
• Prepare homemade marinade sauces and dips.

How to Store Lebanese Garlic Sauce

You’ll want to keep your Lebanese garlic sauce stored tightly inside of an airtight container and then keep it in the fridge. Toum can keep for up to 3 to 4 weeks when properly stored like this. The acidity from the lemon juice will help to prevent botulism from the garlic cloves.

You can also freeze this sauce. Simply transfer into freezer-safe ziploc bags and store in the freezer for up to 3 months.

Tip: Use This Lebanese Garlic Sauce as a Marinade

Soak your choice of protein in this Lebanese garlic sauce for at least 1-2 hours to give it time to soak in and impart more flavor. Lemon juice is acidic, which helps tenderize the meat. However, we don’t recommend leaving the marinade overnight, as the lemon juice in the Lebanese garlic sauce can end up making your protein tough when left too long.

(Also try: Make-Ahead Garlic Butter)

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