If you love bold, bright flavors that elevate any meal, you are going to adore this Lebanese Garlic Sauce Recipe. This creamy, garlicky sauce is a true superstar in Middle Eastern cuisine, offering a velvety texture paired with a vibrant garlicky punch that can transform simple dishes into extraordinary experiences. Made with just a handful of simple ingredients, this sauce is the perfect balance of tangy lemon, robust garlic, and silky oil that invites endless dipping, spreading, and drizzling possibilities. Trust me, once you make this Lebanese Garlic Sauce Recipe, it will quickly become your go-to condiment for everything from grilled meats to fresh veggies.
Ingredients You’ll Need
The magic of this Lebanese Garlic Sauce Recipe lies in its simplicity and the quality of its ingredients. Each element plays an essential role: fresh garlic delivers that signature pungent kick, kosher salt enhances the flavors, lemon juice adds brightness and acidity, oil creates luscious creaminess, and ice water smooths everything into the perfect silky consistency.
- Garlic cloves: Use fresh, peeled garlic for the boldest, freshest flavor and smooth paste.
- Kosher salt: Helps to break down garlic and seasons the sauce perfectly.
- Vegetable oil: A neutral oil that emulsifies to create a rich, creamy texture without overpowering the garlic.
- Freshly squeezed lemon juice: Adds bright acidity that balances the richness of the oil and garlic.
- Ice water: Lightens the sauce texture for a silky finish and makes it easy to spread.
How to Make Lebanese Garlic Sauce Recipe
Step 1: Create the Garlic Paste
Start by adding the peeled garlic cloves and kosher salt to your food processor. Pulse until you get a smooth paste, stopping occasionally to scrape down the sides and ensure everything is evenly blended. This step is crucial for building the base of your sauce and releasing the full flavor of the garlic.
Step 2: Slowly Incorporate the Oil
With the food processor running, slowly drizzle in the vegetable oil. Begin with just a few drops at a time to allow the oil to emulsify properly with the garlic paste. This slow addition is key to achieving that creamy, mayonnaise-like texture without the sauce separating.
Step 3: Alternate Adding Lemon Juice and Remaining Oil
Once you’ve incorporated about half of the oil, start alternating between adding the freshly squeezed lemon juice and the rest of the oil. Keep the processor running the entire time and add the liquids gradually over about 20 minutes. This careful process deepens the flavor and perfects the texture.
Step 4: Blend in the Ice Water
Finally, add the ice water and blend briefly. The cold water helps smooth out the sauce, making it lighter and silkier—perfect for spreading or dipping.
Step 5: Garnish and Refrigerate
Transfer the sauce to a bowl, and if you like, drizzle a little olive oil on top and sprinkle with fresh parsley for a beautiful presentation. For the most luscious flavor, refrigerate overnight before serving, allowing all the flavors to meld together beautifully.
How to Serve Lebanese Garlic Sauce Recipe
Garnishes
While this sauce shines on its own, a sprinkle of fresh parsley or a light drizzle of extra virgin olive oil on top adds a nice touch of color and a subtle hint of freshness. You might also try a few whole garlic cloves or a dash of paprika for visual appeal and complementary flavor.
Side Dishes
Lebanese Garlic Sauce Recipe pairs wonderfully with grilled meats like chicken, lamb, or beef, acting as the perfect cooling complement to spicy or smoky flavors. It’s also fantastic as a dip for warm pita bread or fresh vegetable sticks, adding a garlicky punch that livens up simple snacks.
Creative Ways to Present
Think beyond the basics and use this sauce as a spread inside wraps, a drizzle over roasted vegetables, or even stirred into mashed potatoes for an exciting flavor twist. It can also top roasted fish or be dolloped onto grain bowls to give every bite a creamy garlic boost.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lebanese Garlic Sauce Recipe in an airtight container in the refrigerator. It will keep well for up to a week while maintaining its vibrant flavor and creamy texture.
Freezing
Freezing this sauce isn’t recommended because the emulsion might break and the texture can become grainy upon thawing. It’s best enjoyed fresh or refrigerated for best results.
Reheating
This sauce is meant to be served cold or at room temperature so there is no need to reheat. If it seems a bit thick after refrigeration, simply stir in a teaspoon of ice water to loosen it up before serving.
FAQs
Can I use a different oil instead of vegetable oil?
Yes! While vegetable oil is traditional because of its neutral flavor, you can try light olive oil or avocado oil. Just be careful to avoid strong oils that might overpower the garlic’s bright taste.
How long does the Lebanese Garlic Sauce last?
When stored properly in the refrigerator, this sauce stays fresh for up to one week. Always use clean utensils to avoid contamination and keep it in an airtight container.
Is it possible to make the sauce without a food processor?
Making it without a food processor is challenging because the garlic needs to be finely pureed and emulsified with oil. A high-quality blender or an immersion blender can work as alternatives, but patience is key.
Can I adjust the lemon juice for less acidity?
Absolutely! If you prefer a milder tang, reduce the lemon juice slightly, but keep in mind the acidity is important to balance the richness and help preserve the sauce.
What dishes pair best with Lebanese Garlic Sauce?
This sauce is incredibly versatile and pairs beautifully with grilled meats, falafel, roasted vegetables, sandwiches, and even as a creamy salad dressing base. Don’t be afraid to experiment!
Final Thoughts
This Lebanese Garlic Sauce Recipe is truly a gem that deserves a spot in your kitchen repertoire. Its bright, garlicky richness and luscious, creamy texture can elevate even the simplest meals to something special. I can’t wait for you to try making it yourself—it’s a delightful adventure in flavor that will keep you coming back for more. Give it a go and watch your dishes come alive with every dip and drizzle!
Print
Lebanese Garlic Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 servings
- Category: Condiment
- Method: Blending
- Cuisine: Lebanese
Description
This authentic Lebanese Garlic Sauce, also known as Toum, is a creamy, tangy, and intensely garlicky condiment perfect for elevating grilled meats, vegetables, or as a dip. Made using simple ingredients like garlic, lemon juice, and vegetable oil, it is emulsified slowly to achieve a luxuriously smooth texture. Refrigerated overnight, this sauce delivers a bold flavor that complements a variety of Middle Eastern dishes.
Ingredients
Basic Ingredients
- ¾ cup peeled garlic cloves
- 1 teaspoon kosher salt
- 2 cups vegetable oil
- 4 tablespoons freshly squeezed lemon juice
- 4 tablespoons ice water
Instructions
- Prepare Garlic Paste: In a food processor, combine the peeled garlic cloves and kosher salt. Process until the mixture forms a smooth, creamy paste, scraping down the sides as needed to ensure all garlic is finely processed.
- Begin Emulsifying Oil: With the processor running, very slowly drizzle in the vegetable oil starting with just a few drops at a time. This gradual addition is crucial for proper emulsification and to prevent the sauce from breaking.
- Alternate Lemon Juice and Oil: Once about half of the vegetable oil is incorporated, begin to add the lemon juice and the remaining oil alternately and gradually while the processor runs. This slow process, taking about 20 minutes in total, helps develop the creamy, stable texture characteristic of the sauce.
- Incorporate Ice Water: Blend in the ice water to loosen the mixture slightly and achieve a smooth, light consistency.
- Finalize and Garnish: Transfer the sauce to a serving bowl, optionally drizzle with a little olive oil, and garnish with fresh parsley for an extra touch of flavor and color.
- Refrigerate for Flavor Development: Cover and refrigerate the garlic sauce overnight. This resting period allows the flavors to mellow and intensify, making the sauce perfect for serving alongside your favorite dishes.
Notes
- Use fresh garlic cloves for the best flavor and smooth texture.
- Adding oil slowly is key to proper emulsification and preventing the sauce from separating.
- Vegetable oil is preferred for a neutral flavor, but light olive oil can be used if desired.
- The sauce can be stored in the refrigerator for up to one week.
- Overnight refrigeration improves the garlic flavor and sauce consistency.
- This sauce pairs excellently with grilled meats, shawarma, falafel, and roasted vegetables.
