Chef-tested recipe
A snowy, intensely garlicky Lebanese emulsion made without eggs or dairy
Toum means garlic in Arabic, and this Lebanese staple gives garlic the full attention. Fresh cloves are first worked with salt into a smooth paste, then neutral oil and lemon juice are incorporated very slowly to form a stable, cloudlike emulsion. The result is sharp, clean, and airy rather than heavy, making it the classic partner for grilled chicken, shawarma, kebabs, and potatoes.
Recipe at a glance
- Servings
- About 800 g, or 32 servings
- Prep Time
- 30 mins
- Cook Time
- PT0M
- Chilling Time
- 1 hour
- Total Time
- 1 hour 30 mins
- Cuisine
- Lebanese
- Course
- Sauces, dips, and condiments
- Cooking Method
- Garlic puréeing and slow oil emulsification
- Difficulty
- Advanced
- Best Served With
- Best served with shish tawook, shawarma, charcoal-grilled meats, roasted potatoes, pita, pickles, or crisp vegetables.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
As an Amazon Associate I earn from qualifying purchases. Ingredient and equipment links marked “paid link” may earn a commission at no extra cost to you.
Equipment
- Food processorpaid link
- Fine-spout measuring jugpaid link
- Silicone spatulapaid link
- Fine-mesh sievepaid link
- Airtight glass containerpaid link
- Digital kitchen scalepaid link
Ingredients
For the garlic base
- Fresh garlic cloves, peeled and germ removed: 120 g
- Fine sea saltpaid link: 8 g
- Fresh lemon juice, strained: 90 ml
- Ice-cold water: 60 ml
For the emulsion
- Neutral oil such as sunflower or grapeseed oilpaid link: 600 ml
Preparation Overview
Use very fresh, firm garlic and remove any green germs, which can taste bitter. Chill the lemon juice, water, oil, and processor bowl. Measure the oil in a vessel with a fine pouring lip because the first half must be added drop by drop.
Method
Place the garlic and salt in a food processor and pulse until finely minced.
Scrape down the bowl and process continuously until the garlic becomes a smooth paste.
Add 15 ml lemon juice and process for 20 seconds.
With the motor running, add the first 60 ml oil one drop at a time until the mixture begins to turn white and creamy.
Add 10 ml ice water in a thin stream and process until fully incorporated.
Continue adding the oil in a very thin steady stream, alternating every 100 ml oil with a small amount of lemon juice and ice water.
Stop several times to scrape the sides and prevent unprocessed garlic from collecting above the blade.
Process until all the oil is incorporated and the toum is glossy, fluffy, and able to hold soft peaks.
Taste and add any remaining lemon juice gradually for balance without overworking the emulsion.
Transfer to a clean container, cover, and chill for 1 hour before serving.
Beginner Technique Notes
The first oil addition determines whether the emulsion succeeds, so begin literally drop by drop.
Keep every ingredient cool; friction from the processor can warm and weaken the sauce.
If the mixture splits, start with 30 g fresh garlic paste in a clean processor and slowly emulsify the broken sauce into it.
Do not use extra-virgin olive oil, which can become bitter when processed aggressively.
Tips and Variations
A mortar and pestle produces excellent toum but requires patience and a very slow oil addition.
For a milder sauce, rest it overnight; the raw garlic becomes rounder without losing character.
Use sunflower, grapeseed, or another clean-tasting refined oil.
Keep the classic formula egg-free rather than adding mayonnaise, yoghurt, or potato.
Serving Ideas
- Spoon toum into a small shallow bowl and make loose swirls across the surface. Serve chilled beside hot grilled food so the airy emulsion remains distinct.
Storage
Refrigerate immediately in a clean airtight container for up to 3 weeks. Always use a clean spoon and discard if mould, fermentation, or an unpleasant odour develops. Do not freeze because the emulsion may separate.
Nutritional Value
Allergen Notes
No major allergens are intentionally included. Check refined oil for cross-contact. Garlic may cause digestive discomfort for people sensitive to fructans.
Frequently Asked Questions
Why did my toum split?
Oil was probably added too quickly, the ingredients became warm, or the garlic paste was not fine enough before emulsifying.
Is toum the same as aioli?
No. Traditional Lebanese toum is an egg-free garlic and oil emulsion, while many modern aioli recipes contain egg yolk.
Why remove the green germ from garlic?
Older garlic germs can add harsh bitterness, especially in a raw sauce.
Can I use a blender?
A narrow high-powered blender can work, but a food processor gives more control over the slow oil addition.
