Garlic sauce has been one of my favorite sauces since I was a kid. It’s rich, creamy, and full of garlic — perfect with chicken, whether it’s grilled, baked, or in a sandwich. What’s more, it’s super easy to make with just four ingredients, a food processor, and a little patience. If you’re into garlic and creamy sauces, toum is the ultimate condiment for you.

Watch how to make it!

How to make garlic sauce

Make garlic paste: Start by peeling the garlic. Press a wide knife gently over a garlic clove on a cutting board to loosen the skin. Lift the knife, and the skin should come off easily. If you’re dealing with a large quantity, check out my top tips on how to peel a lot of garlic. check out my top tips on how to peel a lot of garlic. Then, add the peeled garlic and salt to the food processor (or a bowl if you’re using an immersion blender). Blend well until it’s well minced, stopping to scrape down the sides of the jug if necessary. Adding salt when grating garlic makes it easier to break down the garlic into finer pieces and enhances its flavor by bringing out its natural juices. Add oil and lemon juice: After mincing the garlic, begin to incorporate the oil gradually. Properly mixing the oil with the garlic from the beginning is essential for achieving the right emulsion for the garlic sauce. If you can control the pour, drizzle the oil directly from the bottle; if not, opt for a measuring spoon. Add the oil incrementally – slowly pour one spoonful at a time while the machine is still running. Leave plenty of time between each spoonful so the oil is fully incorporated. As the mixture becomes fluffy, alternate between adding small amounts of oil and lemon juice. Pour a little oil, then a little lemon juice (about 1 teaspoon at a time), while the machine is still running. Continue to alternate between adding oil and lemon juice slowly — this process should take between 7 to 9 minutes — until the mixture fully emulsifies and reaches a thick, creamy consistency. Refrigerate: Once the sauce is properly emulsified, you can transfer it to an airtight glass container (avoid plastic). Place it in the fridge for at least 2-3 hours to allow it to marinate before using.

What to eat with garlic sauce

This Lebanese garlic sauce is incredibly versatile. Here are some of my favorite ways to use it that you might enjoy:

Chicken: Toum pairs perfectly with all kinds of chicken dishes, whether grilled, baked, or sautéed, adding a rich garlic flavor that enhances the taste of the chicken. Kofta kebab and Authentic Shish Tawook: Enjoy the sauce with these two famous Lebanese dishes for a deliciously authentic experience. Shawarma: Spread it onto warm pita bread and add slices of shawarma meat and vegetables for a delicious wrap. French Fries or Potato Wedges: Use it as a dip for crispy French fries or potato wedges.

If you try this homemade garlic sauce recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

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