Toum (Lebanese Garlic Sauce)
Recipe: https://recipestripper.com/recipes/a03a732d-6915-4b0d-abc3-a0c778d39077
Original source: https://thewoksoflife.com/toum-recipe-lebanese-garlic-sauce/
Recipe image: https://thewoksoflife.com/wp-content/uploads/2026/07/toum-recipe-10.jpg

We are all obsessed with this Toum, or Lebanese garlic sauce. It is spectacularly garlicky, creamy, and a little bit tangy thanks to lemon juice. It’s absolutely addictive with lamb chops, salmon, chicken, potatoes, and is one of those sauces that makes anything better!
Yield: 10
Prep time: PT10M
Total time: PT10M

Ingredients
- 3-4 teaspoons ice water ((the ice water keeps everything cool and helps make the sauce fluffier))
- ⅔ cup canola oil
- 6-8 cloves fresh garlic ((depending on how strong you want it to be))
- ¾ teaspoon sea salt
- 3 tablespoons fresh lemon juice ((about 1 lemon))
- 1  large egg white ((more egg white will yield a thicker consistency))

Instructions
1. Add a large handful of ice to a glass of water and let it get really cold. Add 3 teasopons of ice water the canola oil, garlic cloves, salt, lemon juice, egg white to a bullet blender.
2. Blend until thick and creamy. If you want a thicker consistency, add a second egg white and/or another teaspoon of ice water. Use a rubber spatula to transfer to a bowl. Serve! Store in an airtight container in the refrigerator for up to 2 weeks.