Garlic Sauce Recipe How To Make Lebanese Toum

Garlic Sauce

Creamy and fluffy garlic sauce or toum which is so tasty and makes a great spread or dipping sauce for shawarma or grilled chicken. Super yummy and super delicious.

About Garlic Sauce (Toum)

Garlic sauce or Toum is an addictive dipping sauce which is usually served with falafel, shawarma, vegetables and pita bread. This is a popular Lebanese sauce recipe which is loved by many. Making it at home can be tricky but pretty easy. Lebanese garlic sauce is usually made with lots of peeled garlic which is blended with oil till creamy, light and fluffy. The science behind this garlic sauce is very similar to making mayonnaise. It is called as emulsification. Garlic is blended with lemon juice and a steady stream of oil is drizzled in till it is emulsified and fluffy. Traditionally toum is made with only garlic, lemon juice, oil and ice cubes to create a thick fluffy sauce. But I like to add one egg white in my garlic sauce to make a fool-proof garlic sauce that doesn’t curdle or separate. Egg white acts as stabiliser which makes the sauce fluffy. Garlic sauce is made with egg whites, garlic, lemon and oil as main ingredients. Drizzle oil in a steady stream little at time to create emulsification. If you dump the whole amount of oil in one go then it might curdle. I have shared information on how to fix curdled garlic sauce in the tips section.

Watch Garlic Sauce Video

Garlic Sauce Ingredients

Eggs - Traditionally egg whites are using in making of garlic sauce. Eggs are used to get fool proof garlic sauce. You can skip the addition of eggs and use plain garlic or potatoes instead. Oil - Use neutral tasting oil like canola, vegetable or refined oil in making garlic sauce. Olive oil can be used too. Garlic - Fresh garlic is added. You can adjust the amount of garlic as per your taste preference. Lemon juice - One of the most important ingredient in garlic sauce which adds taste and as stablize the egg whites.

Lebanese Garlic Sauce Recipe (Two Ways)

with Eggs - The recipe is simple and fool-proof. Blender 1 egg white with 6 peeled garlic cloves, salt and 1 tsp lemon juice. Slowly stream in 1 cup oil little at a time and blend till thick and fluffy. without eggs - for this you need 1 cup peeled garlic cloves, 3 cups oil, 4 tbsp of lemon juice and salt to taste. Blend garlic with salt in a food processor. Now alternate between lemon juice and oil till it is light and fluffy. In the end you can add couple of ice cubes to make it fluffy again.

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How to Make Garlic Sauce (Stepwise Pictures)

1)Take garlic in a blender. You need 6 large cloves of garlic which makes an intense garlic sauce. You can reduce the amount if you want milder. 2)You need one egg white. You can separate the egg white in a bowl and use. 3)Season with salt. Don’t add too much at this point, you can always add more once the sauce is done. 4)I like to blend egg white with garlic and salt for few seconds before adding the other ingredients 5)Add a dash of lemon juice. You can use vinegar instead of lemon juice. 6)Add in oil slowly, little by little and keep blending. 7)Once it is well blended, add more oil, little by little. It will start to become creamy and thick. 8)You will be needing around ¾ cup to 1 cup of oil. But add in a slow stream. If you have a blender with removable spout on the lid of the blender jar, you can slowly stream the oil through that. Once you add few tbsp of oil blender for few seconds and add more. 9)Add more oil and keep blending. 10)Now it has turned fluffy. 11)Add in little more oil and keep blending. 12)This is how it looks after using 1 cup of oil. Fluffy and thick. 13)Fluffy garlic sauce is ready to serve. IMP: If your garlic sauce looks curdled. Don’t panic, I have solution to fix it. Check my notes section for details. 14)Enjoy fluffy garlic sauce with pita bread or shawarma.

Tips & Tricks

Garlic Sauce Separated or Curdled (Fixed)

If your garlic sauce split or curdled. Take the whole curdled sauce in a separate cup.Take one cold egg white in the same blender and blend it once.Now slowly drizzle in the curdled mix instead of oil little by little and keep blending till it gets thick.

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