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    Home » Dips & Spreads
    4.7 from 29 reviews

    No Fail Toum (Lebanese Garlic Sauce)

    By Cosette PoskoJul 26, 2019 (updated Sep 26, 2024)72 Comments

    Jump to Recipe

    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

    • What is Toum
    • Ingredients
    • How to Make
    • Different Uses for Toum
    • How to Best Store Toum
    • Toum is too strong
    • Broken or Separated Toum
    • FAQs
    • Instagram Toum Tutorial

    single head of garlic
    Garlic in its purest form creates a magical sauce
    bowl of toum garlic sauce and head of garlic
    Lebanese Toum sauce for all your garlic cravings.

    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.
    cup of fresh garlic
    Fill your measuring cup with garlic and then with water.

    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.
    processed toum (garlic sauce) in food processor
    Process until the garlic sauce comes together to create a thick, mayonnaise consistency.

    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

    toum, garlic sauce, garlic, Lebanese, marinade, dip, condiment, pinterest image
    Pin for later!

    Print
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    bowl of toum

    No Fail Toum - Lebanese Garlic Sauce

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 29 reviews
    • Author: Cosette's Kitchen
    • Prep Time: 10 minutes
    • Cook Time: no cook
    • Total Time: 0 hours
    • Yield: 2 pounds 1x
    • Category: condiment
    • Method: no cook
    • Cuisine: Lebanese
    Print Recipe
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    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

    Units Scale
    • 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

    1. 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.
    2. Trim the tops of each piece where they were attached to the head.
    3. 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
    4. 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
    5. Pour garlic + water into bowl of food processor (see FAQs about using other machines). Process on high for 1 minute until a paste forms.
    6. 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)
    7. 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
    8. 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.

    Did you make this recipe?

    Tag @cosetteskitchen on Instagram and hashtag it #cosetteskitchen

    Condiments & SaucesGluten FreeLebaneseVeganVegetarianGarlic

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    Reader Interactions

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    1. Faith Burlingame says

      November 05, 2019 at 4:03 am

      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.

      Reply
      • Cosette's Kitchen says

        November 08, 2019 at 1:00 am

        It's the BEST!!!!!!! Happy you are enjoying on all the things. 🙂

        xoxo,
        Cosette

        Reply
    2. Angela says

      January 13, 2020 at 5:06 pm

      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! ⭐️

      Reply
      • Cosette's Kitchen says

        January 15, 2020 at 6:55 am

        Yes! Yes! Yes! The best with everything! Thanks for sharing!♥️♥️
        Xoxo,
        Cosette

        Reply
    3. Carry says

      January 15, 2020 at 3:11 am

      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

      Reply
      • Cosette's Kitchen says

        January 15, 2020 at 6:54 am

        That sounds incredible! So glad you are enjoying Toum!!♥️♥️♥️

        Xoxo
        Cosette

        Reply
        • Ingrid says

          March 27, 2024 at 12:06 am

          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! 👎🏼👎🏼👎🏼

          Reply
          • Cosette Posko says

            April 01, 2024 at 4:17 pm

            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

            Reply
    4. Barb says

      January 15, 2020 at 9:11 am

      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!

      Reply
      • Cosette's Kitchen says

        January 15, 2020 at 6:44 pm

        I love it and all the perfect things to use it on. Thanks for sharing!
        Xoxo,
        Cosette

        Reply
    5. Kim Daniels says

      January 15, 2020 at 10:54 am

      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

      Reply
      • Cosette's Kitchen says

        January 15, 2020 at 6:44 pm

        Absolutely!!!! You can definitely half it! Enjoy!

        Xoxo,
        Cosette

        Reply
    6. Julie M says

      January 15, 2020 at 2:03 pm

      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! ☺️❤️

      Reply
      • Cosette's Kitchen says

        January 15, 2020 at 6:45 pm

        😂😂Atta girl! You know EXACTLY how to use it..life changing! Thank you for sharing!

        Xoxo,
        Cosette

        Reply
    7. Anita says

      January 15, 2020 at 7:21 pm

      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!

      Reply
      • Cosette's Kitchen says

        January 16, 2020 at 3:49 pm

        Awwww, makes me so happy to hear!!! Such a wonderful staple. Thank you for sharing!

        Xoxo,
        Cosette

        Reply
    8. Erin says

      January 15, 2020 at 8:34 pm

      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!

      Reply
      • Cosette's Kitchen says

        January 23, 2020 at 5:17 pm

        Awwww, thank you Erin!!! Such a favorite and especially with chicken! So glad you enjoy!

        xoxo,
        Cosette

        Reply
    9. Salima says

      January 15, 2020 at 9:06 pm

      This recipe is a game changer. I use this stuff on everything but mostly, potatoes!! So good. Love Cosette’s Kitchen recipes

      Reply
      • Cosette's Kitchen says

        January 16, 2020 at 3:51 pm

        It's the BEST on potatoes! So glad you love it as much as we do!

        Xoxo,
        Cosette

        Reply
    10. Deidre says

      January 16, 2020 at 7:40 am

      This condiment is a family favorite and one I keep making because we use it on everything! So addicting!

      Reply
    11. karen says

      February 17, 2020 at 11:12 pm

      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.

      Reply
      • Cosette's Kitchen says

        February 20, 2020 at 6:31 am

        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

        Reply
    12. Candice says

      April 01, 2020 at 4:23 pm

      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!

      Reply
      • Cosette's Kitchen says

        April 01, 2020 at 4:35 pm

        Thanks my sweet friend! Can't wait to cook together!!

        Xoxo,
        Cosette

        Reply
    13. Andrea says

      April 19, 2020 at 4:00 pm

      Mine came out very bitter, and had a strong after taste could it be because the garlic was not as fresh?

      Reply
      • Cosette's Kitchen says

        April 21, 2020 at 4:15 pm

        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

        Reply
    14. Raefah Saab says

      May 15, 2020 at 1:14 am

      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.

      Reply
      • Cosette's Kitchen says

        May 20, 2020 at 4:43 pm

        Yay!!! So happy you love it, it really is a staple!

        xoxo,
        Cosette

        Reply
    15. Suzan says

      May 16, 2020 at 8:55 pm

      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

      Reply
      • Cosette's Kitchen says

        May 20, 2020 at 4:42 pm

        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

        Reply
        • KT says

          May 31, 2020 at 11:17 pm

          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!

          Reply
          • Cosette's Kitchen says

            June 01, 2020 at 11:40 pm

            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

            Reply
    16. Neetu says

      May 21, 2020 at 5:06 pm

      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!

      Reply
      • Cosette's Kitchen says

        June 01, 2020 at 11:41 pm

        Awwww, thank you so much for leaving a review. So glad you enjoyed!!

        xoxo,
        Cosette

        Reply
    17. Michelle says

      August 20, 2020 at 1:04 pm

      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.

      Reply
      • Cosette's Kitchen says

        August 27, 2020 at 4:12 pm

        Hahaha! I love that - yes, it is an absolute necessity!!! Enjoy!

        xoxo,
        Cosette

        Reply
    18. Lisa says

      September 30, 2020 at 11:57 pm

      This is the BEST recipe!! I make it all the time and use it in EVERYTHING! I’d bathe in it if I could! 😂

      Reply
      • Cosette's Kitchen says

        October 04, 2020 at 4:12 pm

        Hahahahaha! I know some people that may..hahahahah! Thanks Lisa!!

        xoxo,
        Cosette

        Reply
      • Cosette's Kitchen says

        October 13, 2020 at 4:46 am

        Hahahaha! I love it, so glad you enjoy!

        Xoxo,
        Cosette

        Reply
    19. Chelsea says

      February 18, 2021 at 3:47 pm

      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!

      Reply
      • Cosette's Kitchen says

        February 23, 2021 at 6:52 pm

        Yayyyy! You will never go back now!!! Thank you for sharing, enjoy!

        xoxo,
        Cosette

        Reply
    20. Fluffysquirrel says

      April 08, 2021 at 10:17 pm

      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.

      Reply
      • Cosette's Kitchen says

        April 13, 2021 at 3:33 am

        Yayyyy! It's literally the best on EVERYTHING!!! Thanks for sharing your feedback, I got you entered for the contest too!!

        Xoxo,
        Cosette

        Reply
    21. Karen says

      April 08, 2021 at 11:08 pm

      I had never heard of Toum, before, I now have some in my refrigerator all the time!!!
      Thank you Cosette!

      Reply
      • Cosette's Kitchen says

        April 13, 2021 at 3:34 am

        Yesssss, you will never be able to live without it! Thanks for sharing, I also have you entered for the contest!!

        xoxo,
        Cosette

        Reply
    22. Lamia says

      April 13, 2021 at 12:51 pm

      Looove this recipe. It’s turned out great. Thank you for sharing ❤️

      Reply
      • Cosette's Kitchen says

        April 14, 2021 at 3:15 pm

        Staple to use with everything! So glad you love it!! Got your entry 🙂

        xoxo,
        Cosette

        Reply
    23. Pat says

      August 06, 2021 at 7:23 pm

      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 !

      Reply
      • Cosette's Kitchen says

        August 11, 2021 at 8:14 pm

        Yay! Soooooo happy to hear this! Enjoy!

        xoxo,
        Cosette

        Reply
    24. pat mcknight says

      September 01, 2021 at 5:45 pm

      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.

      Reply
      • Cosette's Kitchen says

        September 01, 2021 at 6:05 pm

        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

        Reply
    25. Suzie Durigon says

      January 20, 2022 at 4:38 pm

      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!!!!

      Reply
    26. Kathleen Higashiyama says

      February 18, 2022 at 7:54 pm

      Love adding your toum to rotisserie chicken! It’s so yummy & flavorful!

      Reply
      • Cosette's Kitchen says

        February 20, 2022 at 5:12 pm

        THE BEST! Thanks for sharing, I also have your entries for the Instagram giveaway!💗

        Xoxo,
        Cosette

        Reply
    27. Lori -southerngirleats says

      February 21, 2022 at 3:14 pm

      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!!

      Reply
      • Cosette's Kitchen says

        February 21, 2022 at 4:28 pm

        Soooooo happy to hear this Lori! Enjoy it and I got your extra entries!

        Xoxox,
        Cosette

        Reply
    28. Lindsey Neumayer says

      July 06, 2024 at 5:20 pm

      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!

      Reply
      • Cosette Posko says

        July 22, 2024 at 2:37 pm

        Thank you so much Lindsey!!! I appreciate your kind review and glad you are enjoying toum!!

        xoxo,
        Cosette

        Reply
    29. Bonnie Cammisano says

      September 25, 2024 at 7:11 pm

      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

      Reply
      • Cosette Posko says

        October 23, 2024 at 9:35 pm

        Yesss, love that tip! So glad it worked for you. Enjoy!

        xoxo,
        Cosette

        Reply
    30. Alia says

      November 25, 2024 at 3:29 am

      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

      Reply
      • Cosette Posko says

        November 25, 2024 at 3:55 am

        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

        Reply
    31. Simon Waldmeier says

      December 11, 2024 at 8:53 pm

      Awesome recipe! I had tried a different online recipe before, but that didn't enable me to succeed at all. But with yours I was able to prepare a perfect, delicious, fluffy toum right at the first attempt! I didn't know I can make the texture this mayo-like with the tools I've got at home. I used a hand blender/stick blender; it was just slightly strenuous and took a little longer, but it worked. I didn't use fresh garlic, because I went shopping right before I discovered your recipe. But I didn't find the garlic too strong, to the contrary, I was surprised how agreeable it was in terms of heat. Because, after all, there's water and a lot of oil in this toum, as well. For a start, I used it with chicken skewers that were marinated with a kebab spice mix, to which I added some baharat spice. I stuffed them into Lebanese flat bread, with pickles and fries. I didn't take a picture, as I didn't want to risk that it falls apart. But I may post something on instagram or pinterest in the future.

      Reply
      • Cosette Posko says

        December 15, 2024 at 1:48 am

        I love this so much, thank you for sharing and yes, yes - use it on everything and anything! Enjoy!!!

        Xoxo,
        Cosette

        Reply
    32. Elissa L Farah says

      December 15, 2024 at 1:06 am

      I used peanut oil. It only took 2 cups before it completely separated and turned to liquid. Also, am I missing the amount of lemon juice because I don’t see it listed on the recipe. All in all I will not be using this recipe again.

      Reply
      • Cosette Posko says

        December 15, 2024 at 1:48 am

        So sorry this didn't work for you. Unfortunately I have never tried making it with peanut oil and not sure the effects of it on the recipe.

        There are many factors that may have impacted it becoming loose - streaming too quickly is the biggest culprit or garlic that isn't fresh, perhaps with green stems. The lemon (or citric acid) measurement is listed in the recipe card as well as when to add to the toum.

        Hope you give the recipe another try with the ingredients listed.

        Reply
        • Simon Waldmeier says

          December 17, 2024 at 7:38 am

          It's also possible to stream the oil stepwise, in small steps; that's what I did. I used to be afraid of adding too much oil and was surprised of the considerable amount of oil prescribed in this recipe. But it turned out to be almost paradoxical: the more oil I added, the firmer the sauce became! I think eventually I'm also going to make aïoli with this recipe. The original aïoli is very similar to toum; the difference being that the use of olive oil is a must and the addition of lemon juice just optional.

          Reply
    33. Surati says

      May 18, 2025 at 2:47 pm

      The best toum recipe , I have tried so many in the past with no success. This recipe was a success , thank you for all the tips .

      Reply
      • Cosette Posko says

        May 21, 2025 at 3:25 pm

        Yayyyyy!!!! It's the BEST and we can't live without it!

        xoxo,
        Cosette

        Reply

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