Garlic Sauce

A classic Lebanese sauce sometimes called Toum.

Course condiment

Cuisine Lebanese

Keyword sauce

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 275kcal

Author Emma Chapman

Equipment

Food processor

Ingredients

1 cup garlic
2 teaspoons salt
¼ cup lemon juice
1 cup canola oil

Instructions

Peel the garlic.
In a food processor, add the garlic, lemon juice and salt. Puree.
Add the oil in batches or as the food processor is running (depending if yours allows for this).
Use a rubber spatula to whip down the sides as needed, so all the garlic gets well blended. The mixture sort of resembles the consistency of mashed potatoes.
You can use this garlic sauce right away or store in an airtight container in the refrigerator for up to 5 days. The flavor will deepen the longer you store this sauce.

Notes

I’ve found the best way to peel garlic cloves is to place them on a cutting board, a few at a time. Then turn your knife sideways, so it’s flat, over the garlic. Lightly smash the top of the knife with your fist, smashing the cloves a little. Then peel the papery outside away.

While I prefer to use a plain flavored oil in this recipe (like canola or safflower), you could use something with more flavor like olive oil or avocado oil to blend those flavors with the garlic and lemon.

Nutrition