Toum – Middle Eastern Garlic Sauce

If you have ever eaten shawarma or shish tawook at a middle eastern or Lebanese restaurant, you must have seen the creamy white sauce, with the delectable smell of garlic and lemon. This sauce is known as Toum or Toom and if you love garlic, it will be your new best friend. It is great as a dip, spread, or companion to roasted or grilled meat, chicken or fish.

How to Make Toum – Middle Eastern Garlic Sauce

1. Prepare the Starch Mixture

• Dissolve Cornstarch: In a small pot, dissolve the cornstarch in 3/4 cup of water, stirring until smooth.
• Cook the Mixture: Place the pot over medium-low heat and whisk continuously. The mixture will start to thicken and bubble; continue whisking for another 2 minutes after it begins to bubble.
• Cool Completely: Remove the pot from heat and allow the starch mixture to cool completely before moving to the next step. This prevents the garlic from cooking when added.

2. Prepare the Garlic

• Mince the Garlic with Salt: Finely mince the garlic cloves with a pinch of salt. The salt helps break down the garlic, making it easier to incorporate into the sauce.

3. Combine Ingredients

• Add to Blender or Food Processor: Pour the cooled starch mixture into a blender or food processor. Add the minced garlic and the lemon juice or vinegar.
• Blend to Begin Emulsification: Process the mixture until it begins to turn white and creamy.

4. Add the Oil Gradually

• Drizzle in Oil Slowly: With the blender or food processor running, drizzle in the oil 1 teaspoon at a time. Allow each addition of oil to be fully incorporated before adding more. This slow addition helps create a smooth, mayonnaise-like consistency.
• Adjust Oil Amount: Continue adding oil until the mixture reaches the desired consistency. You may not need to use the entire amount of oil.

5. Serve or Store

• Serve Immediately or Refrigerate: Transfer the sauce to an airtight container and serve immediately. For storage, keep the toum refrigerated in an airtight container for up to 10 days to 2 weeks.
• Reblend if Needed: If the sauce thickens during storage, pulse it in a blender with an additional tablespoon of oil to restore smoothness.

Recipe Notes

• Garlic Intensity: Start with 2 cloves for a milder garlic flavor and add more if you prefer a stronger taste. Adding garlic while the starch mixture is still warm can mellow its sharpness.
• Oil Choice: Olive oil provides a rich, nutty flavor, but it may turn slightly bitter when stored. Vegetable oil has a milder flavor and may yield a smoother texture when stored. Experiment with both to see which you prefer.
• Adjusting Tartness: Use more lemon juice or vinegar if you like a tangier sauce. Taste as you go to find your ideal balance.
• Storage Tips: Toum can be refrigerated for up to 2 weeks. If it thickens over time, pulse it with an extra tablespoon of oil to bring back the creamy texture.

Toum – Middle Eastern Garlic Sauce

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5 from 3 reviews

• Author: Sawsan Abu Farha
• Total Time: 15 minutes
• Yield: Serves 4
• Diet: Vegan, Gluten-Free

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Description

A vibrant garlic sauce perfect for dipping, spreading, or drizzling over grilled meats and fish. A Middle Eastern staple, its surprisingly easy to make.

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Ingredients

Units USM Scale 1x2x3x

• 2 tbsp cornstarch
• 3/4 cups (180 ml) water
• 2 to 5 cloves garlic
• 1 tsp (5 ml) lemon juice or vinegar
• 3 to 5 tbsp vegetable oil or olive oil
• Pinch of salt

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Instructions

1. Prepare the Starch Mixture
2. In a small pot, dissolve cornstarch in 3/4 cup of water, stirring until smooth.
3. Place the pot over medium-low heat and whisk continuously until the mixture thickens and bubbles; continue whisking for 2 minutes after bubbling.
4. Remove from heat and allow the starch mixture to cool completely.
5. Prepare the Garlic
6. Finely mince the garlic cloves with a pinch of salt.
7. Combine Ingredients
8. Pour the cooled starch mixture into a blender or food processor. Add the minced garlic and lemon juice or vinegar.
9. Process the mixture until it begins to turn white and creamy.
10. Add the Oil Gradually
11. With the blender or food processor running, drizzle in the oil 1 teaspoon at a time, fully incorporating each addition before adding more.
12. Continue adding oil until the mixture reaches the desired consistency; you may not need all of the oil.
13. Serve or Store
14. Transfer the sauce to an airtight container and serve immediately or refrigerate for up to 10-14 days.
15. If the sauce thickens during storage, pulse it in a blender with an additional tablespoon of oil to restore smoothness.

Notes

• For a milder flavor, use fewer garlic cloves; for a more intense flavor, use more.
• If using a high-powered blender, you may be able to add the oil more quickly, but avoid adding it too rapidly to prevent the emulsion from breaking.
• For a smoother toum, strain the sauce through a fine-mesh sieve after blending to remove any remaining garlic bits.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Side Dish
• Method: No-Cook
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 2 tbsp
• Calories: 100
• Sugar: 1
• Sodium: 100
• Fat: 10
• Saturated Fat: 1
• Unsaturated Fat: 8
• Carbohydrates: 10
• Fiber: 1
• Protein: 1

Frequently Asked Questions

Why does my toum turn out thin and runny instead of thick and fluffy?

Toum is an emulsion, and it breaks when the oil is added too fast. Add the oil in a very slow, steady stream while the food processor runs continuously, alternating with small amounts of lemon juice to help the emulsion hold.

Can I use pre-minced garlic from a jar instead of fresh cloves?

Fresh garlic is strongly recommended here since toum relies entirely on raw garlic for its flavor and the natural emulsifying compounds in fresh cloves help the sauce come together. Jarred garlic is often oxidized and will give the sauce a duller, slightly off taste.

How long does toum keep, and does the garlic flavor mellow over time?

Stored in an airtight container in the fridge, toum keeps for up to a month. The sharpness of the raw garlic does mellow slightly after a few days, which many people prefer.

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