- 10 cloves garlic, peeled
- 1 teaspoon salt
- 1/2 cup lemon juice
- 1 cup vegetable oil
- Slice the garlic cloves in half and remove any green sprouts.
- In a blender or food processor, combine the garlic and salt. Process until the garlic is finely minced.
- With the blender or food processor running, slowly add the lemon juice in a steady stream.
- Continue to blend the mixture, slowly adding the oil in a steady stream until the sauce is thick and emulsified.
- If the sauce is too thick, add a little more lemon juice or water to thin it out to your desired consistency.
- Taste and adjust the seasoning as needed.
Garlic toum sauce is a traditional condiment in Lebanese cuisine, and it is often served with grilled meats, such as shawarma or kebabs. It can also be used as a dip for vegetables or pita chips, or as a condiment for sandwiches.
This garlic toum sauce keeps well in the refrigerator, in an air tight sealed container, for about 2-3 weeks.