Middle Eastern Garlic Sauce – Toum
Are you a sauce person like I am? I literally put some sort of sauce, dip, or dressing on everything I eat! My absolutely favorite forever and always will be garlic sauce. Whenever I go to a Middle Eastern restaurant, I always request extras of garlic sauce because it tastes so good with literally everything especially the meat.
Recently when I went to New Jersey, my mom made a bowl of delicious creamy garlic sauce. I asked her for the recipe and here it is! I made it the other day and have been putting it on almost all my food. It is that good!
This sauce is the perfect compliment to Falafel sandwiches or Shawerma. The consistency is more like a yogurt rather than a thick dip which makes it easily drizzled on food or used for marinade. It thickens as it cools in the fridge. This garlic dip also packs a punch. If you do not like garlic then this isn’t the recipe for you maybe Tahini instead? I have a great Tahini sauce recipe that I will share with you next time.
2 egg whites
8 cloves of peeled garlic
A little less than 1 tsp of salt
1 tbsp fresh lemon juice
1 tbsp ice cold water
1 cup vegetable oil, canola oil, avocado oil, safflower oil. Any neautral oil would work. (Not olive oil)
(Cool the oil beforehand. It makes a difference in consistency and texture)
- Place garlic in processor along with salt and add half of the lemon juice. Blend and scrape the sides down.
- Add the egg whites and blend again.
- Steadily add half the oil into the processor. The emulsification process should take place by now. Sauce should not look separated.
- Continue adding the rest of the oil and the lemon juice as well. Do a little at a time of each till all done. At the end, add 1 tbsp of the cold water to the mixture as well. Do not pour it all in!
I’m confused about the water comment. You say add 1tbsp water, then don’t add all!
It is the last step under instructions.
I’m still confused too. I know it’s the last step. Do you add the whole tbsp of water at the end or some of it ? Wording is confusing.
I apologize for the confusion. I am slowly revamping my older recipes and haven’t gotten to this one yet. Yes, add the whole tbsp but a little at a time. Don’t pour it all in at once. Hope that clears it up.
This garlic sauce is the best one I have ever tried, and I tried so many! It comes out perfect every time. So amazing! Everything you make is amazing fufu! Thank you! 🙂 ❤
That makes me so happy to hear, ty!
This tasted amazing and it is so authentic. It made our shawarma taste even better. I am soooo happy to find this receipe.
Thank you! I am so happy you thought so!
This recipe is literally perfect. I tried it more than a year ago and till today is the only method I use.
Super easy and loved the taste. I think much better than mixing garlic into ready mayo. Thanks for sharing this!
How long does this last in the fridge?
A few days at most I would say.
My husband is half Lebanese and garlic sauce is always something he craves with shawarma or a lot of chicken dishes/sandwiches. When I made this, he said it is better than any other garlic sauce he’s had from any restaurant. He’s a Dearborn native, so this is a major compliment from him. On top of tasting great, it was SO easy to make. I’m definitely making a large batch just to keep in the fridge to use whenever.