Toum Recipe: Lebanese Garlic Sauce for the BBQ

Toum is a fluffy Lebanese garlic sauce without egg. It is made with garlic, neutral oil, lemon juice, cold water and salt. Adding the oil very gradually creates a white, creamy emulsion to serve with shawarma, kebab, grilled chicken and vegetables.

White, creamy toum with a swirled surface in a wooden bowl

Ingredients for a bowl of toum

  • 100 g (about 3.5 oz) fresh garlic cloves, peeled
  • 300 ml (about 10.1 US fl oz) neutral oil, such as sunflower or grapeseed oil
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons ice-cold water
  • 1 teaspoon salt

A neutral oil keeps the garlic flavour central. Olive oil adds a different flavour and possibly colour; bitterness also depends on the oil and preparation. Final volume and fluffiness depend on the emulsion; around 400 ml (13.5 US fl oz) is not a guaranteed yield.

Making toum step by step

  1. Prepare the garlic. Halve the cloves and remove a visible green shoot if desired. Use fresh, undamaged garlic.
  2. Make a fine paste. Process garlic and salt in a food processor. Stop the machine before scraping the sides with a suitable spatula.
  3. Start the emulsion. With the machine running, add a few drops of oil first. Wait until incorporated.
  4. Add the oil slowly. Pour in a very thin stream while the food processor runs.
  5. Alternate with lemon and water. Add small amounts of lemon juice and ice-cold water between additions of oil.
  6. Check the texture. Aim for a smooth, bound sauce without separate pools of oil. White and fluffy describe texture, not food safety.

Allow perhaps 5–8 minutes to add the oil, but use this only for planning, not as a fixed duration or guarantee. Quantity, equipment, temperature and pouring speed affect the emulsion. Stop adding oil if it is not being incorporated.

What is toum?

Toum literally means garlic in Arabic. This sauce is an egg-free emulsion. Mayonnaise usually contains egg, but aioli can also be made without egg. Garlic and the mixing technique help bind oil and moisture.

The flavour is intensely garlicky, fresh from the lemon juice and creamy without dairy. It suits both rich meats and grilled vegetables.

How can you keep toum from splitting?

  • Add oil slowly: begin drop by drop and move to a thin stream only later.
  • Use ice-cold water: this helps keep the mixture cool during processing.
  • Work in small additions: do not add all the lemon juice and water at once.
  • Use a suitable quantity: a very small batch will not be picked up effectively in every large food processor.

How can you rescue split toum?

Start with a small amount of fresh garlic paste in a clean bowl or food processor. Add the split toum very slowly, as though it were oil for a new emulsion. Continue only while the sauce binds. Rescue does not always work. This repairs texture, not incorrectly stored or contaminated sauce; do not add raw egg if you want to keep this version egg-free.

What should you serve with toum?

  • Shawarma: in a wrap or beside grilled meat.
  • Kebab and kofta: as a fresh, creamy dip.
  • Grilled chicken: with thighs, wings or a whole chicken.
  • Vegetables: with cauliflower, aubergine, potatoes and peppers.
  • Bread: as a dip with warm flatbread.

Toum pairs well with Shawarma BBQ Dry Rub on grilled chicken or kebab.

How should you store homemade toum?

Preferably make an amount for the same day. Immediately cover and refrigerate what you are not serving in a clean container at 4°C (39°F). Garlic in oil is not a shelf-stable pantry preparation. The lemon juice in this recipe is not a validated preservation or acidification method.

For any leftovers, use the general household guidance from the Netherlands Nutrition Centre: refrigerate for no more than two days and do not leave out of the refrigerator for more than two hours. This is not a tested shelf-life guarantee for this specific toum. Use clean spoons, serve a small working portion and do not keep sauce that has contacted raw meat, raw fish or used BBQ tongs. Normal smell, colour or texture does not prove safety. If storage or contamination is in doubt, discard it without tasting.

Read guidance on storing leftovers and Oregon State University guidance on storing garlic in oil. The latter concerns garlic in oil, not a shelf-life test of this sauce recipe.

Frequently asked questions

Does toum contain egg?

No. The toum in this recipe is an emulsion of garlic, oil, lemon juice, water and salt, without egg.

Why is my toum not thickening?

Possible causes include adding oil too quickly, the ratio, temperature or unsuitable equipment. Start slowly and add more oil only when the previous amount has been incorporated.

Can I make toum with an immersion blender?

It is possible with a suitable method and blending container, but the method on this page is written for a food processor. Not every appliance mixes a small quantity effectively.

Is toum the same as aioli?

Not exactly. This toum uses neutral oil, lemon juice and water. A garlic-and-oil allioli can also be egg-free; our version uses olive oil. The difference is not simply the presence or absence of egg, and garlic intensity depends on the recipe.

Explore the BBQ sauce encyclopedia for other sauces and flavour combinations for the grill.