{"id":6495,"date":"2026-10-17T19:52:28","date_gmt":"2026-10-18T00:52:28","guid":{"rendered":"https:\/\/www.madeinliban.com\/how-to-make-lebanese-garlic-sauce\/"},"modified":"2026-10-28T14:37:05","modified_gmt":"2026-10-28T19:37:05","slug":"how-to-make-lebanese-garlic-sauce","status":"publish","type":"post","link":"https:\/\/www.madeinliban.com\/es\/how-to-make-lebanese-garlic-sauce\/","title":{"rendered":"How to Make Lebanese Garlic Sauce (Toum) That Never Splits"},"content":{"rendered":"

A fluffy, snow-white garlic sauce with no eggs, only garlic, salt, lemon and oil. The trick is patience with the oil, and this method shows you exactly how slow to go.<\/em><\/p>\n

Recipe Information<\/h2>\n\n\n\n\n\n\n\n\n
Prep time<\/th>\n20 minutes<\/td>\n<\/tr>\n
Cook time<\/th>\nNone<\/td>\n<\/tr>\n
Serves<\/th>\nMakes about 3 cups<\/td>\n<\/tr>\n
Difficulty<\/th>\nMedium<\/td>\n<\/tr>\n
Origin<\/th>\nAcross Lebanon<\/td>\n<\/tr>\n
Diet<\/th>\nVegan<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Toum is the white garlic sauce that comes with every chicken shawarma, shish tawook sandwich and plate of grilled chicken in Lebanon. It is an emulsion, like mayonnaise, but with no egg: the garlic itself holds the oil in suspension. Done well it is light, fluffy, sharp and spreadable, and it keeps for weeks in the fridge.<\/p>\n

The classic proportions used across Lebanese kitchens are one part garlic to four parts oil, with lemon juice and a little ice water added between the oil. Neutral oil is the standard. Extra virgin olive oil turns bitter when it is blended hard, so if you want olive flavour, use only a small amount of it at the end.<\/p>\n

Ingredients<\/h2>\n