This Lebanese garlic sauce makes any sandwich sing.
Pungent and just remarkably garlicky, this creamy-looking garlic sauce works spread into sandwiches, slathered on savory toasts, or used as a dip for veggies. It’s also ideal served with chicken shawarma, Lebanese tabbouleh, and fluffy pita bread.
Toum (Lebanese garlic sauce)
- 1 cup grapeseed or vegetable oil
- ⅓ cup garlic cloves 6–8
- 2 tablespoons fresh lemon juice
- 2 tablespoons ice water
- Kosher salt
- Chill the oil in the freezer for 30 minutes (this helps it emulsify). Pulse the garlic in a blender with ¼ cup of the cold oil, lemon juice, and 1 tablespoon of the ice water until completely smooth. With the motor running, very slowly drizzle in ½ cup of the oil. Scrape down the sides and continue to blend, adding the remaining ¼ cup oil, again very slowly until a slightly thick and bright white paste forms (it should stick to a spoon). Add the remaining 1 tablespoon ice water, season with kosher salt, and pulse again to combine. This whole process will take about 10 minutes. Store covered in a refrigerator.