Toum (Middle Eastern Garlic Sauce) Recipe

Middle Eastern Garlic Sauce
Submitted By: Taz


3 ½ - 4 Cups Olive OR Canola Oil (can substitute sunflower or safflower oil if desired) - chilled
4 Bulbs Fresh Garlic - peeled, hard ends removed, and smashed
½ Cup Fresh Squeezed Lemon Juice - divided
½ Cup Ice Cold Water - divided
1 ¾ tsp Kosher Salt

  1. Place oil in refrigerator or freezer and chill (oil should be very cold but still liquid enough to pour)
  2. Place garlic, salt, ¼ Cup of the lemon juice, and ¼ Cup of the ice cold water in blender or the work bowl of a food processor equipped with chopping blade - Process until smooth - Scrape down sides
  3. While blender or food processor is running, SLOWLY drizzle in the chilled oil 1 cup at a time
  4. After each cup of oil has been added, scrape down the sides (taking the time to do this ensures that your blender or processor will not get too hot causing the sauce to separate) and add 1 Tbs of the remaining lemon juice AND 1 Tbs of the remaining ice cold water
  5. Repeat until everything has been added and sauce has the consistency of a soft mayonnaise
  6. Serve chilled with falafel, shawarma, kababs, as part of a meze plate, alongside grilled chicken, fish, or vegetables, or anything that you wish - Works as a sandwich spread as well!
* Toum can be stored refrigerated in an airtight container for up to a month

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