How to make Lebanese Garlic Sauce
A growing body of research evidence shows that garlic can strengthen the immune system, reduce blood pressure levels, maintain healthy cholesterol levels, prevent cancer, fight against bacterial infections, and enhance the metabolic and homeostatic system. So, why don’t you try the Lebanese garlic sauce?
Lebanese garlic sauce, also known as Toum, is a homemade sauce made with lemon juice, garlic cloves, salt, and oil. Some people use the traditional mayonnaise and eggs with garlic cloves to stabilize the sauce.
However, this will reduce the original taste of the recipe. Therefore, we recommend using the typical ingredients and a mortar and pestle to break down the garlic for a smooth paste. Let us give you the list of ingredients and step-by-step instructions to make Lebanese garlic sauce. Read on!
Ingredients
- ½ cup of garlic cloves
- Remove the green germs
- One teaspoon of kosher salt
- Three tablespoons of lemon juice
- 1 ½ cup of sunflower or olive oil
Instructions
- Pulse the salt and garlic in the food processor
- Ensure the garlic is minced
- Now, add ¼ cup of olive or sunflower oil to the food processor
- Mix the ingredients at a slow speed
- Scrape down the bowl again by stopping the food processor
- Rerun the processor and add one tablespoon of lemon juice
- Add ½ cup of sunflower oil and one tablespoon of lemon juice
- Mix again and ensure you achieve a medium-thick paste
- Transfer the sauce to a glass mason jar or bowl
- Cover the jar and refrigerate for up to three months
Notes: The garlic sauce will lose its taste if you refrigerate it for three months. Experts recommend trying the sauce within 1-2 months for a much better flavor. You can consume the sauce with any traditional or modern Lebanese dish.
