Garlic Sauce

This garlic sauce recipe is probably one of the most flavorful homemade sauces you can make, but it’s only four ingredients! This is a Lebanese recipe sometimes called Toum.

This garlic sauce is great on grilled or baked chicken, as a dipping sauce for vegetables and pita, or it can be served with lots of other main courses like steak. If you like garlic, you will LOVE this sauce!

Related: Next up, learn to make Tzatziki , hummus or whipped feta dip.

Ingredients

• Garlic
• Lemon
• Oil – canola, vegetable or safflower
• Salt

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.

Directions

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.

How to peel garlic

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.

You can sometimes find garlic cloves already peeled in bags at some grocery stores, which is convenient but usually a bit more expensive.

More Homemade Sauce Recipes

• Alfredo sauce
• Pomodoro sauce
• Vodka sauce
• Pesto
• Pizza sauce
• Chimichurri
• Mole sauce

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5 from 10 votes

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A classic Lebanese sauce sometimes called Toum.

Yield 8

Prep 10 minutes mins

Cook 5 minutes mins

Total 15 minutes mins

Ingredients

1x2x3x

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

Equipment

• ▢
  Food processor

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.

© Author Emma Chapman

Course condiment

Cuisine Lebanese

Keywords sauce

Nutrition

Nutrition Facts

Garlic Sauce

Amount per Serving

Calories

275

% Daily Value*

Fat

 

28

g

43

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

8

g

Monounsaturated Fat

 

18

g

Sodium

 

584

mg

25

%

Potassium

 

76

mg

2

%

Carbohydrates

 

6

g

2

%

Fiber

 

0.4

g

2

%

Sugar

 

0.4

g

0

%

Protein

 

1

g

2

%

Vitamin A

 

2

IU

0

%

Vitamin C

 

8

mg

10

%

Calcium

 

32

mg

3

%

Iron

 

0.3

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.