What is Toum
Before I started this blog, heck before I started cooking, Toum has been a vital part of my life. Toum (toum translates to garlic in Arabic) is the mayo to your burger, the ranch dressing to your chicken, truly and ultimately the best condiment you will ever use or taste. Toum is a traditional Lebanese Garlic Sauce.
Toum is no stranger to Arab cuisine, it's been around for centuries from the time of using a mortar and pestle to make the creamy garlic sauce. Grandmothers all over Lebanon and surrounding countries have made Toum for chicken on Sundays since the dawn of time. It's quintessential and one of the best kept secrets to create the most flavorful food.
Table of contents
Ingredients
While toum packs a punch and flavor, the ingredients are simple.
- Garlic - The most important ingredient is garlic - toum literally translates to garlic in Arabic. You want the freshest garlic possible. Farmer's Markets, local grocery stores are best. I have had many folks purchase garlic from large big box discount stores (ie: Costco) and had no success on multiple occasions. So be sure you choose the freshest garlic - and no green sprouts.
- Oil - To create an emulsification, you need oil. Since garlic is our main ingredient we want to use a neutral oil. Some options include:
- Canola oil
- Vegetable oil
- Avocado oil
- Sunflower oil
- Olive oil isn't the best choice but if you do decide to use it, be sure it's light so it has slightly less flavor.
- Citric Acid - This final ingredient is a change to my original recipe, citric acid can be used to replace the lemon in toum. I have found that adding citric acid completely allows the toum to stay together and not separate. It has been a game changer! **can sub lemon juice - see recipe below.
How to Make
Okay, I know you can't wait to start peeling garlic so here are the steps to making the perfect Toum. But be warned, it's a tricky condiment that will *sometimes* separate. Anything emulsified can be a bit delicate. Don't fret, even if it separates, it is still usable. Check out my full FAQ section below to troubleshoot and other burning questions.
Peel the garlic:
- The hardest part of this process is peeling the garlic.
- Be sure your garlic is FRESH, no green stems inside or sprouting from your cloves.
- Once peeled, trim the tops of each piece to remove the brown stem
Measure:
- 1 cup of peeled garlic and 4 cups of oil makes about 2-2.5lbs of toum
- You can always half the recipe
- Measure out between 135-140 grams of garlic - about 2 full heads should give you this amount. I measure my garlic in a dry measuring cup.
- Add your water to fill the cup - just shy of ½ cup (3.8 oz)
- The water helps to mellow the garlic flavor and stabilize.
Mix:
- Add your garlic & water mixture to your food processor (this is the one I use) and process until a smooth paste forms, about 1 minute.
- Slowly begin to stream your 4 cups of oil into the processor. Each cup should take about 2 minutes to stream - 8 minutes total.
Final steps:
- At the end of your 8 minutes of streaming, your toum should be thick.
- Add in your salt and citric acid (or lemon juice)
- Stop processor and store in a sealed container.
Different Uses for Toum
Keep refrigerated, some separation is natural, just mix together before use. Good for at least 1 month.
- Marinating is one of the best uses for toum, you can sub out garlic for toum in any of these recipes: Crispy Lamb Salad, Everyday Roasted Chicken
- Salad Dressing - toum + lemon juice + olive oil + S&P makes the best dressing. Or try one of these recipes: Fattoush Salad, Fasolia bi Zeit
- Garlic Bread - smear on bread + cheese and bake
- Sandwich Spread - spread on sandwiches or wraps
- *Dip - Toum's original use was dipping into chicken or beef.
- Cooking Base - Use in place of chopped garlic in any dish. Here are a few recipes: Creamy Hummus, Lebanese Potato Salad, Turkey Meatballs
- Would love for you to share your favorite way to enjoy toum!
How to Best Store Toum
Toum is made from fresh garlic but also emulsified with oil, slightly preserving it. To err on the side of safety, it should be consumed within a month and stored in a sealed container in the fridge. You may also portion out into smaller containers and freeze up to 6 months.
Toum is too strong
Toum is not for the faint of heart, it is pure fresh garlic. A few considerations when preparing your toum and ways to make it less potent or check for indicators that it will cause it to be too strong.
- Garlic - The garlic you use makes a difference. Try to get the freshest garlic you can, it will make all the difference. The older the garlic becomes, the stronger in flavor it becomes.
- Variety - There are many different types of garlic. So depending on your region and what your grocery store carries you have varying levels of strength. I love to use garlic with hints of red and purple, they seem to be more mild than traditional white heads.
- Measuring - Using precise measurements is essential to get the right consistency and flavor but also know that garlic can vary from batch to batch
- Yogurt - Enjoying the garlic as a dip is common but if it's too strong, I suggest mixing with a bit of yogurt or labneh when you're ready to enjoy. Use as is for cooking and marinating.
Broken or Separated Toum
One of the biggest disappointments is when your toum breaks or separates, which means the oil separates from the oil to essentially create a garlic oil instead of an emulsified fluffy paste. Here are a few ideas to fixing or what to do with it if it happens to you - and it will, even as an expert!
- Egg White - Many methods of making toum include using an egg white in the emulsification process to help keep in tact. We have an egg allergy in our home so that is not an option for me and eggless is actually the traditional way to make. However, if your toum breaks, you can take 1 egg white and add it to a small amount of your broken toum, add into food processor, then continue to stream the rest of your broken toum. This should help to bring it back together. However, note your toum should only be used for 2 weeks if egg was added.
- Citric Acid - Citric Acid is a stabilizer that is often added to processed foods. Adding a teaspoon of citric acid can also help to stabilize your toum if you see it has seperated after processing.
- Use it - Broken toum isn't a bad thing, it can still be use to cook and marinade with. After processing if you allow it to sit, you'll see the oil and garlic paste to separate - you can go the extra step and drain your oil (voila, garlic oil) and the paste which you can use for cooking.
- Oil Stream - One of the biggest factors to broken toum is streaming oil too quickly - be sure to go SLOW, it should take about 8 minutes to stream 4 cups of oil.
FAQs
- Can I use another oil instead of canola/vegetable?
The biggest thing is to make sure you are using a neutral oil. The garlic is what you want to shine, not the taste of oil. Other neutral oils to consider are: avocado, grapeseed and sunflower. A very light olive oil would be an ok alternative. - How much should I be using when cooking?
Really this is a personal question. When I'm using it as a marinade I'll tend to use a bit more, for example grilling 2 pounds of chicken breast, I'll probably use close to a ¼ cup. If I'm making a salad dressing, just a teaspoon or so. Roasted potatoes, full sheet pan full, probably a few tablespoons. Once you start using it you'll know your preference and what works best for you. But also remember you're using this as BOTH flavoring and your oil to saute or coat your food. - Pre-peeled Garlic
I've had many folks ask about pre-peeled garlic. I personally do not recommend it. Generally when garlic is peeled and packaged it comes to the store not as fresh and often preservatives are added to keep fresh. Since you are using RAW garlic, you want the utmost freshness. - Food Processor vs Blender
I personally only have experience using a food processor with Toum, but I have had many other folks share that their Vitamix blender worked well.
With a little bit of garlic, oil, salt and lemon, you will have a most amazing sauce! As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
xoxo,
Cosette
Instagram Toum Tutorial
No Fail Toum - Lebanese Garlic Sauce
- Prep Time: 10 minutes
- Cook Time: no cook
- Total Time: 0 hours
- Yield: 2 pounds 1x
- Category: condiment
- Method: no cook
- Cuisine: Lebanese
Description
Toum is a Lebanese garlic sauce that is the perfect dip, marinade or cooking condiment. There are so many uses for it, once you start using toum in your cooking - you won't be able to go back to a kitchen without it!
Ingredients
- 1 cup of peeled garlic - 135-140 grams
(measure using dry measuring cup) about 2 full heads - 3.8oz water (about ½ cup):
Add water to your garlic filled measuring cup - should fill to the top - 4 cups of neutral oil (canola, vegetable or avocado are preferred)
- 2 teaspoons kosher salt
- 2 teaspoons citric acid or juice of 1 lemon
Instructions
- Begin by peeling your garlic, to get a full cup you'll need to peel about 2 large heads of garlic. Be sure there are no green stems. Sprouting is an indicator of old garlic.
- Trim the tops of each piece where they were attached to the head.
- Add your garlic pieces to a dry 1 cup measuring cup.
- 1 cup of peeled garlic - 135-140 grams
(measure using dry measuring cup) about 2 full heads
- 1 cup of peeled garlic - 135-140 grams
- Add water to your garlic cloves.
- 3.8oz water (about ½ cup):
Add water to your garlic filled measuring cup - should fill to the top
- 3.8oz water (about ½ cup):
- Pour garlic + water into bowl of food processor (see FAQs about using other machines). Process on high for 1 minute until a paste forms.
- Then begin slowly streaming your oil with machine running. You want to stream as slowly as possible, this is what creates the emulsification. It should take about 2 minutes per cup of oil, 8 minutes total to stream 4 cups.
- 4 cups of neutral oil (canola, vegetable or avocado are preferred)
- At the very end of your processing, add your salt and citric acid (or lemon juice) to stabilize. If you find your Toum has already thickened, just mix in without the machine on to ensure you don't process too long.
- 2 teaspoons kosher salt
- 2 teaspoons citric acid or juice of 1 lemon
- That's it! Place in a sealed container and refrigerate. Good for up to a month or freeze for up to 6 months.
Notes
Pro Tips:
- A good food processor is the best tool for toum. Check out this Cuisinart machine that I adore.
- Toum can be stored for at least a month in the fridge and up to 6 months in the freezer, some natural separation will occur.
- Different varieties will yield different strengths of flavor.
- If toum separates, try the egg white tip or simply use for cooking.
Faith Burlingame says
I love garlic so I knew this was something I had to try. It took a few times to get it right but every batch was still able to be used. I love how easily it can be used on everything too.
Cosette's Kitchen says
It's the BEST!!!!!!! Happy you are enjoying on all the things. 🙂
xoxo,
Cosette
Angela says
Made this for the first time today! It’s just the best!! Will probably use it on everything now!! I tried a little as a dip over a slice of pizza & was amazing!! Thank you cosseted! ⭐️
Cosette's Kitchen says
Yes! Yes! Yes! The best with everything! Thanks for sharing!♥️♥️
Xoxo,
Cosette
Carry says
I am in LOVE with toum! Recently I made mashed sweet potatoes to top a shepherd’s pie. I mixed some toum with sweet potatoes and violá- no dairy and no saturated fats! Thanks for sharing the recipe and the tips and videos
Cosette's Kitchen says
That sounds incredible! So glad you are enjoying Toum!!♥️♥️♥️
Xoxo
Cosette
Ingrid says
I made this recipe on a whim. exactly as instructed and it is a watery mess. I then looked at 6 other videos and none of them suggested 1/2 cup of water... or any water. Such a waste! 👎🏼👎🏼👎🏼
Cosette Posko says
Hi Ingrid,
I'm sorry I"m just getting back to you on this as I was offline during spring break with my family.
I'm so sorry you had a tough time with this recipe. While a recipe of simple ingredients there is a bit of patience and sourcing the right ingredients to make it a full success. I'm guessing the "watery mess" you are referring to was actually oil and garlic that didn't emulsify. I have an extensive FAQ in this recipe and tips for success. My guesses for the lack of emulsion are:
1. oil streamed too quickly
2. garlic was not fresh, perhaps had green stems
Those are truly the two biggest reasons toum will not emulsify. What you currently have is not a waste - you can certainly still use the garlic oil for cooking and in a similar manner, it just lacks that fluffy, creamy, dipping consistency. Also, if you allow to sit, the oil and garlic will separate naturally and you can strain the oil to use simply as garlic oil. Final note of thought, if you have citric acid - I would highly recommend using in the recipe as instructed. I have learned that even if the toum is close to separating, the citric acid can save it and bring it back to emulsify. It has been a game changer!
I hope you do try the recipe again with more success. I promise the water wasn't the issue - the water itself is to help stabilize the garlic as well as take a bit of the strong bite away. And yes, not all recipes use this method but I stand by it 100% and with the right steps and garlic, it will be a success. Feel free to reach out via email with any other questions. Here is a quick video link as well: https://www.instagram.com/reel/CbBWt7ujMgf/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
xoxo,
Cosette
Barb says
Made 1/2 recipe. Will use a little less water next time. Spread the toum on pizza dough then topped with grilled chicken, marinated artichoke hearts, sliced onion, shitake mushrooms and TJ's quattro formaggio (sp). So yummy. Thanks so much for the toum recipe!
Cosette's Kitchen says
I love it and all the perfect things to use it on. Thanks for sharing!
Xoxo,
Cosette
Kim Daniels says
This sounds so good! Could I halve the recipe? Like use 1 lb of garlic and two cups of oil?? Can’t wait to try it.
Kim
Cosette's Kitchen says
Absolutely!!!! You can definitely half it! Enjoy!
Xoxo,
Cosette
Julie M says
This stuff is amazing!!!! I can’t say that enough and I’m probably driving my husband crazy with my bragging on how awesome Toum is! I’ve been using it for almost everything that calls for garlic, I’ve even used it as a spread on hamburger buns...it’s amazing! Thank you, Cosette, for this wonderful staple, which now is a must have in my home! ☺️❤️
Cosette's Kitchen says
😂😂Atta girl! You know EXACTLY how to use it..life changing! Thank you for sharing!
Xoxo,
Cosette
Anita says
This is such a perfect recipe. I appreciate the step-by-step so much and since trying this the first time about a year ago with perfect results it has become a staple in my kitchen. It elevates almost any savory dish/sauce and makes the simplest marinade for meats! Thank you, Cosette!
Cosette's Kitchen says
Awwww, makes me so happy to hear!!! Such a wonderful staple. Thank you for sharing!
Xoxo,
Cosette
Erin says
I love Cosette's toum recipe! It is so easy to make, and very versatile. It is perfect to smother on a chicken before roasting. My favourite use is as a sauce to pizza or garlic bread. It's heaven!
Cosette's Kitchen says
Awwww, thank you Erin!!! Such a favorite and especially with chicken! So glad you enjoy!
xoxo,
Cosette
Salima says
This recipe is a game changer. I use this stuff on everything but mostly, potatoes!! So good. Love Cosette’s Kitchen recipes
Cosette's Kitchen says
It's the BEST on potatoes! So glad you love it as much as we do!
Xoxo,
Cosette
Deidre says
This condiment is a family favorite and one I keep making because we use it on everything! So addicting!
karen says
I finally got around to making this. Smells great, but it is on the thin side. Maybe too much water? Anyway, still smells and tastes great!
Thank you for sharing the recipe.
Cosette's Kitchen says
Yay! So glad you got a chance to make it! Sometimes streaming the oil to fast will cause it to be a bit thinner, still completely useable. Enjoy!
xoxo,
Cosette
Candice says
This is a MUST have in your refrigerator at all times! Such an incredible condiment, marinade, and recipe shortcut (when I don't' feel like chopping garlic). Now that I've made this, I can't live without it! Thanks for the recipe, Cosette!
Cosette's Kitchen says
Thanks my sweet friend! Can't wait to cook together!!
Xoxo,
Cosette
Andrea says
Mine came out very bitter, and had a strong after taste could it be because the garlic was not as fresh?
Cosette's Kitchen says
Hi Andrea,
So sorry it was strong and bitter. That is definitely due to the garlic itself, it could be the type, could be that it was a little older (gets stronger as it ages) and also garlic this time of year tends to be much stronger. As we move into the summer months, the garlic will be fresher on a whole and less pungent. Next time, I would add slightly less garlic to your "one cup", especially if you know it's a stronger/older garlic. That will help. In the meantime, you can absolutely still use as a marinade and to cook with. If you want to enjoy plain, I suggest adding a little greek yogurt or labneh to it to help mellow down the flavor. Hope this helps!!
xoxo,
Cosette
Raefah Saab says
Seriously this is the best toum recipe. I usually make with raw eggs but the consistency here is something I find at restaurants. I use this garlic when I'm making Foul too.
Cosette's Kitchen says
Yay!!! So happy you love it, it really is a staple!
xoxo,
Cosette
Suzan says
Hello. I tried this recipe and it turned out great. But lately my toum turns liquid like water. Do you know why this happenes Thank you
Cosette's Kitchen says
Hi Suzan,
Thanks for sharing! Often times it's due to lack of fresh garlic or streaming oil too fast. I would give it another try but the garlic you have now will still work for cooking/marinades, etc. Enjoy!!
xoxo,
Cosette
KT says
Can you tell me how long a batch will last in the fridge? 2. 5 lbs seems like a lot to make when I’m cooking for two, and it sounds so good I’d hate it to go to waste!
Cosette's Kitchen says
Hi there,
A batch is best if used within a month. I always make a full batch and use it for cooking, marinades, dipping! You can always share with a neighbor too. 🙂
xoxo,
Cosette
Neetu says
Yes yes yes!!! Perfect recipe and perfect results! Tastes as good as restaurant or store bought! Okay, I lie! This tastes MUCH better than any other! It’s a keeper! Thank you!
Cosette's Kitchen says
Awwww, thank you so much for leaving a review. So glad you enjoyed!!
xoxo,
Cosette
Michelle says
WOW. This toum is exactly what I was looking for. Growing up in a Syrian home had me spoiled. I moved away a couple of years ago and I'm so happy I found Cosette's recipes. They are just like home, This toum is so delicious and SO easy. I think I spent more time trying to scrape out every last bit of it from my food processor than I did making it. Thank you, Cosette.
Cosette's Kitchen says
Hahaha! I love that - yes, it is an absolute necessity!!! Enjoy!
xoxo,
Cosette
Lisa says
This is the BEST recipe!! I make it all the time and use it in EVERYTHING! I’d bathe in it if I could! 😂
Cosette's Kitchen says
Hahahahaha! I know some people that may..hahahahah! Thanks Lisa!!
xoxo,
Cosette
Cosette's Kitchen says
Hahahaha! I love it, so glad you enjoy!
Xoxo,
Cosette
Chelsea says
This was my first time making this sauce and it was absolutely incredible!!! It's going to be a staple in my house and I can't wait to put it on all the things. Thank you for a wonderful recipe!
Cosette's Kitchen says
Yayyyy! You will never go back now!!! Thank you for sharing, enjoy!
xoxo,
Cosette
Fluffysquirrel says
I’m so happy I made this; I eat it every day with my hardboiled eggs or toast. I’ve used it in home made pizza, too! Delicious!Sometimes I take it out of the refrigerator just to smell it. It is just so inviting. Thank you for this recipe as well as all of the different ideas and for troubleshooting points as well.
Cosette's Kitchen says
Yayyyy! It's literally the best on EVERYTHING!!! Thanks for sharing your feedback, I got you entered for the contest too!!
Xoxo,
Cosette
Karen says
I had never heard of Toum, before, I now have some in my refrigerator all the time!!!
Thank you Cosette!
Cosette's Kitchen says
Yesssss, you will never be able to live without it! Thanks for sharing, I also have you entered for the contest!!
xoxo,
Cosette
Lamia says
Looove this recipe. It’s turned out great. Thank you for sharing ❤️
Cosette's Kitchen says
Staple to use with everything! So glad you love it!! Got your entry 🙂
xoxo,
Cosette
Pat says
Perfect this time Used the drip piece on my kitchen aide large mixer Does one cup in 2 minutes perfectly
Last time used my mini kitchenaide and halved the recipe which separated
Very happy it didn’t separate today !
Cosette's Kitchen says
Yay! Soooooo happy to hear this! Enjoy!
xoxo,
Cosette
pat mcknight says
Have made this 3 times. Wonderful recipe using my10 cup food processor which has a liquid feed fir slow pore which is excellent. Tried half batch with small kitchen aide. Tasted wonderful but didn’t get thick. Can’t live without my Toum now.
Cosette's Kitchen says
Fantastic!!! Sometimes with the smaller batches and appliances it doesn't quite emulsify but definitely keep using - nothing wrong with it at all. Thanks for leaving a comment!!
xoxo,
Cosette
Suzie Durigon says
Best thing to ever enter my life - LITERALLY BEST THING EVER!!
And Cossette, you are a gem! I have learned so much about Lebanese cooking from you!!!!
Kathleen Higashiyama says
Love adding your toum to rotisserie chicken! It’s so yummy & flavorful!
Cosette's Kitchen says
THE BEST! Thanks for sharing, I also have your entries for the Instagram giveaway!💗
Xoxo,
Cosette
Lori -southerngirleats says
I only thought I knew what garlic sauce was until I made Cosette’s recipe.
It is a staple in our household and is great on EVERYTHING- ok maybe not on cake, but everything else. Its delicious, creamy, and super easy to make!
Thank you Cosette!!
Cosette's Kitchen says
Soooooo happy to hear this Lori! Enjoy it and I got your extra entries!
Xoxox,
Cosette
Lindsey Neumayer says
I have made toum numerous times over the years, and this recipe is BY FAR the easiest to get the texture right! Follow the directions with slooooooow streaming and you’re golden!
I doubled it without thinking of how big the batch would be compared to my food processor capacity, and created a bit of a garlicky mess, but now I have 80 ounces of toum in the fridge mwahahaha!
Cosette Posko says
Thank you so much Lindsey!!! I appreciate your kind review and glad you are enjoying toum!!
xoxo,
Cosette
Bonnie Cammisano says
Hi , love your recipes.
This is my second time making toum, first time it separated but i atill used it this time it turned out great. Trick for me was pulsing my processor instead of turned on. Made all the difference. It turned out nice and thick. Thank you so much!
Bonnie
Cosette Posko says
Yesss, love that tip! So glad it worked for you. Enjoy!
xoxo,
Cosette
Alia says
The best toum recipe! Anyone that tries mine asks for the recipe, this is the best.
The only hack i have incorporated is using 1 ice cube with 1/2 ‐ 1cup garlic, instead of water (helps me not use too much water)
100/10
Cosette Posko says
Thanks so much Alia - I love that tip!!! I will definitely give it a try. So glad you enjoy the recipe and thank you for the review ☺️
Xoxo,
Cosette