Toum Lebanese Garlic Sauce

Toum Garlic Sauce 4

I have a confession to make. When I posted the picture of my Chicken Shawarma the other day the white sauce on the side was not garlic sauce. It was in fact mayonnaise. My plan that night was to make the garlic sauce while my chicken was cooking in the oven. Well my plan didn’t quite go so well. You see I followed all the tips in this video on how to make garlic sauce and all I ended up with was a soupy garlicky mess! I finally gave up at nine-o-clock and just served my chicken shawarma with ranch dressing (the only similar thing I had in my fridge at the time). Yesterday I was still so frustrated that I couldn’t even look at my Food Processor. Well today I woke up with more confidence and started all over again. I am happy to say that this time around I had success!! I blame my flood lights for my first failed attempt because I think they overheated the sauce. My tip for making this sauce is lots of oil, work in a cool environment, and chill your lemon juice. Don’t give up if your first attempt turns out like mine. This is a sauce that is definitely worth trying. If you love garlic than you will fall in love with this sauce. This sauce will definitely keep the vampires away. Serve it along side Chicken Shawarma, Gyros, and Kafta.


  • 3 heads of Garlic, peeled
  • The juice from 3 Lemons, chilled
  • 1L Canola Oil
  1. In a Food Processor add garlic. Toum Garlic Sauce 1
  2. Puree garlic until finely chopped. Scrape down the sides of the bowl and puree one more time. Toum Garlic Sauce 2
  3. Scrape down the bowl again.
  4. Turn on the Food Processor and leave it on until completely finished with all the steps.
  5. Drizzle in the oil in a thread like stream till you have poured in about 1/3 the amount of oil.
  6. At this time the sauce should have begun to thicken.
  7. Add 2 teaspoons of lemon juice to the food processor a drip at a time. Do not just poor it in it must be added slowly.
  8. Drizzle oil in a thread like stream for 2 minutes.
  9. Add 2 teaspoons of lemon juice to the food processor a drip at a time.
  10. Repeat steps 7 and 8 until you are out of lemon juice.
  11. Finish with one last 2 minute stream of oil. If you have oil left over at the end it is fine.
  12. Turn off the food processor.
  13. Scrape the sides of the bowl and turn on for one more minute. Your sauce should look like fluffy mayonnaise.
  14. Transfer sauce to an airtight container. Toum Garlic Sauce 4
  15. Place sauce in the fridge and chill for one hour with the lid off and covered with a paper towel. This will prevent any condensation from forming in the sauce.
  16. Remove the paper towel and close with the lid.
  17. Keep this sauce in your fridge for months. Enjoy!
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