Ever wanted to recreate that incredible creamy white garlic sauce from your favorite Mediterranean restaurant?
Or, do you love garlic and want an easy-to-make condiment that will take your meals to the next level? This White Garlic Sauce (called Toum) is the perfect sauce for the garlic lover!
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This versatile sauce is made with just a handful of basic ingredients and packs an amazing garlic flavor that can be stored in the refrigerator for up to a month.
The depth of flavor in this creamy garlic sauce develops over time, making it an ideal make-ahead condiment. Plus, since it's made without any artificial ingredients, heavy cream, or dairy, it's a great option for various dietary preferences.
What is Toum?
Toum (meaning "garlic" in Arabic) is a creamy garlic sauce that transforms simple ingredients into a luxurious, mayo-like condiment.
While it looks like it might contain cream or egg whites, this rich sauce is actually a pure emulsion of garlic, oil, lemon juice, and salt. The end result is a smooth texture with an intense and delicious garlic flavor.
Suggested Kitchen Tools for Making White Garlic sauce
- (affiliate link)Immersion Blender
- Wide Mouth Mason Jar (pint size works great) or other airtight container.
- (affiliate link)Citrus Juicer
- Sharp Knife
- Cutting Board
Ingredients & Substitutions
Toum has just a few ingredients and the flavor is best when using fresh ingredients instead of bottled or jarred.
Fresh Garlic
- Used in Recipe: ½ cup whole peeled garlic cloves
- What it Does: Forms the base of the sauce and provides the signature garlic flavor
- Tips: Choose fresh, firm garlic bulbs. Pre-peeled garlic won't give you the same fresh garlic flavor
- Important Note: If you find the garlic too bitter, remove the center germ from each clove (see photo below)
There isn't any substitution for the garlic in this recipe, however if you can't find fresh garlic, you can use already peeled garlic gloves.
Please note the white garlic sauce may not have the same fresh flavor as it does when using fresh garlic because the garlic you buy already peeled can be drier and loses some potency.
Oil
- Used in Recipe: 1 cup avocado oil
- What it Does: Creates the emulsion that gives toum its creamy texture
- Substitutions: Any neutral oil works well, including:
- Grapeseed oil
- Canola oil
- Vegetable oil
- Safflower oil
The choice of oil is very important in this recipe and I don't recommend using olive oil because it can impart its own flavor into the garlic sauce. However, if you do want to use it, it will work to emulsify the ingredients.
Lemon Juice
- Used in Recipe: Juice of one lemon (about 3 tablespoons)
- What it Does: Helps with emulsification and adds brightness to the sauce.
- Tips: Fresh lemon juice is best
The lemon juice in this recipe helps to balance the flavors and I do not recommend skipping it. If you can't use lemon juice, you can try to substitute it with lime juice, but the flavor will be different.
Salt
- Used in Recipe: 1 teaspoon fine grind sea salt or kosher salt
- What it Does: Enhances the garlic flavor and helps break down the garlic
- Substitutions: Regular table salt can be used (reduce to ¾ teaspoon)
I don't recommend skipping the salt in this recipe
How to Make White Garlic Sauce using an Immersion Blender
This garlic sauce comes together in no time at all, and is important to have all of your ingredients prepped and ready to go before you start to emulsify them.
Mise En Place (prep for recipe)
I like to use a pint size wide mouth mason jar when making this recipe because I can blend the sauce and store the sauce in the same container. However, first check to make sure that your immersion blender fits inside the jar.
If it doesn't, use a deep narrow type of container for the best results with blending the sauce.
- Peel your garlic cloves
- I cut the top off of the bulb of garlic, separate the individual cloves and trim off the hard stem part on each clove. Gently smash the clove with the back of a knife and the paper will peel off easily.
- Juice your lemon
- You will want approximately 3 Tablespoons. If you are a little short that is fine, but you don't want to add more than 3 Tablespoons or your sauce won't be as thick.
- Choose a jar that will fit your immersion blender and measure out the salt and oil.
Make the Garlic Sauce
This process is very easy with an immersion blender, however you do want to follow these instructions for the best results. I have tried adding all the ingredients at once and had mixed results.
It is best to create a garlic paste using the garlic cloves, lemon juice, and salt before adding the oil.
Create the Garlic Paste
- Place peeled garlic cloves in your jar
- Add kosher salt and lemon juice
- Position your immersion blender at the bottom of the jar
- Blend until you create a smooth paste
The Emulsion Process
This is the most important step and it is important that you add the oil in a steady stream while keeping the immersion blender at the very bottom of your jar or container.
This allows the oil to slowly incorporate with the garlic paste and create the light mayo-like consistency that you want in your white garlic sauce.
Once all of the oil has been added, slowly lift the immersion blender up and down through the sauce to finish the emulsification process.
It is done when the sauce is all white with no signs of oil and it resembles mayonnaise.
- Keep the immersion blender at the base of the container until all of the oil is added, then slowly move the immersion blender in an up and down motion with your immersion blender until all the oil is incorporated.
- The entire time should not take longer than 1-2 minutes
- You'll know it's ready when it has the texture of a thick, creamy sauce similar to mayonnaise
Refrigerate
Your white garlic sauce can be used right away, but it will mellow as it sits in the fridge.
Put the lid on the mason jar or transfer to an airtight container and keep refrigerated until use.
Quick Tip
If your sauce isn't thickening, you may be adding the oil too quickly
How to Make White Garlic Sauce with a Food Processor
It's very important that you start with the correct size food processor for the amount of ingredients you are using. For this recipe, you want a small 3-4 cup food processor. Anything bigger and your sauce will not come together.
If you have a large food processor, you will want to increase the ingredients to make a double or triple batch.
Quick Tip
Remember, the key to success lies in the emulsion process - take your time with the oil incorporation, and you'll achieve a perfectly smooth, creamy white garlic sauce that rivals any restaurant version.
Start by pulsing the peeled garlic cloves and salt in your food processor until finely minced, then add the lemon juice and continue processing until you have a smooth paste. With the food processor running continuously, begin adding your oil in an extremely slow, steady stream (think a pencil-thin drizzle) - this gradual addition is crucial for proper emulsification. Continue processing until all the oil is incorporated and you have a fluffy, white sauce that resembles mayonnaise, then transfer to an airtight container and refrigerate until use.
Ways to use White Garlic Sauce
This versatile sauce is a great dipping sauce or spread. It can also be used to add that punch of garlic flavors to so many different foods.
Here are some ideas on how you can use it.
- A flavor boost for roasted vegetables
- A spread for shawarma wraps
- Mixed into pasta for instant garlic flavor
- A delicious dip for fresh vegetables
- A marinade for chicken breasts or pork chops
- Add it to cooked pasta with some parmesan cheese and a little butter or cream for a delicious garlicky pasta dish.
Whether you're making it for the first time or it becomes part of your regular recipe rotation, this simple sauce is sure to become one of your favorite ways to add bold garlic flavor to any dish. Give it a try, and watch it become your new go-to condiment!
Storage of White Garlic Sauce
How to Store Leftover Toum
Your homemade toum will keep well in the refrigerator for up to a month when stored properly
When stored properly in an airtight container, your toum can last up to 4 weeks in the refrigerator. You might notice that it gets better with time as the raw garlic flavor mellows out!
A few storage tips:
- Always use clean utensils when scooping out portions
- Keep it well-covered to prevent absorbing other flavors
- Store in smaller containers if you won't use it all quickly
- If you see any liquid separation, simply give it a quick stir before using
Freezer
I don't recommend freezing toum because when thawed the texture changes significantly. The emulsification which keeps the garlic sauce light and fluffy will most likely break when thawed so it will be more like an oil and garlic sauce.
However, the flavor is still there so depending on how you want to use the thawed garlic sauce it may be fine to freeze.
Freeze it in small containers or ice cube trays which makes it easy to grab out a small portion when needed.
When you're ready to use it, thaw the toum overnight in the refrigerator rather than at room temperature. After thawing, you may notice separation of the oil and garlic - this is normal. You can stir it back together, but don't expect it to be light and creamy.
Frequently Asked Questions
This is probably the most common issue people face with making toum, and it usually comes down to the emulsion process.
The secret to getting that perfect creamy texture lies in three key factors:
starting with room temperature ingredients;
adding the oil in a slow stead stream;
keeping your immersion blender at the bottom of the jar until you see the emulsion starting to form.
Only then should you start moving it up and down.If your sauce breaks or becomes runny, you can try saving it by starting fresh with one garlic clove and slowly incorporating the broken sauce as if it were the oil..
Don't worry too much if your garlic sauce breaks the first time you make it, it is still going to be delicious and can be used in cooked and uncooked dishes where you want a boost of garlic flavor.
If you find the garlic flavor too strong or bitter, here are some solutions:
Let it mellow in the fridge for at least 2-3 days before using You can also try adding a touch of sugar to balance out the strong garlic flavor or mix it with some thick Greek yogurt.
Remove the garlic germ (the green sprout in the center of each clove) the next time you make it.
Yes, you can cut the ingredients in half to make 1 cup of toum or double them to make 4 cups.
More Homemade Condiment Recipes
I love making my own condiments and sauces because I can control the ingredients used and customize them to my personal preference. Plus, it can save a ton of money!
Here are some easy-to-make condiments you will love!
White Garlic Sauce Recipe
Equipment
- Immersion blender
Ingredients
- ½ cup peeled and whole garlic cloves (2-3 small bulbs) fresh works best.
- 1 teaspoon fine grind sea salt or kosher salt
- 3 Tablespoons Lemon Juice juice from 1 lemon, fresh works best.
- 1 cup avocado oil or other neutral oil
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Instructions
Prep for Recipe
- Remove the cloves from the garlic bulb and trim off the hard stem end of each clove. Gently smack the clove with the flat edge of a chef's knife and peel the paper from the garlic clove. Repeat this for all of the garlic cloves until you have ½ cup. Juice the lemon so you have 3 Tablespoons.Measure out the salt and oil.
- Use a deep narrow container that your immersion blender can fit into all the way to the base. Add the garlic cloves, salt, and lemon juice to the container. Insert the immersion blender and blend until you have a garlic paste.
- With the immersion blend still sitting at the base of the container and turned on, stream in the oil in a slow stead stream. You will see the emulsification process start as the oil is slowly introduced to the garlic paste. Once all the oil has been added, slowly move the immersion blender up and down in your container until all the oil has been combined and you have a garlic sauce with the consistency of mayonnaise.
- Refrigerate the garlic sauce in an airtight container until use or use it right away.
Video
Notes
Troubleshooting Tips
- If your sauce isn't thickening, you may be adding the oil too quickly
- If it's too bitter, next time remove the garlic germ from each clove before blending
Pro Tips for the Best Results
- Use fresh garlic cloves rather than pre-peeled garlic for the best flavor
- If you find the raw garlic too bitter the first time you make it, try removing the germ (the small sprout in the center of each clove)
- Give the sauce ample time to mellow in the refrigerator, I recommend making it 1-2 days in advance.
- Store in an airtight container to maintain its smooth texture
Nutrition
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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Tom Michalisko
I was afraid this would be too garlic key. It’s so was not. The lemon notes come out. In spite of the minor amount of lemon juice that’s used. I did go to the extent of buying avocado oil. Just because it said so Period this is so diverse. It was not all great For creating chicken Shawarma wraps, but was also great, just to put on Peter bread, and eat with a lentil stew. Just saying. I was nervous about using my immersion blender to make this. It did get quite hot in the process. My food processor is entirely too big according to the specifications for this recipe. So I didn’t attempt that. What I do. Wonder is, can you make this in a regular blender? Have you tried? I might try it if you haven’t.
Louise
I haven't tried it in a blender yet, but please let me know if you do! The issue will be getting everything to emulsify without breaking.
Gwynn A
Immersion Blender - DO you have a suggestion for a blender that can be used in the Ninja pressor cooker and the MASON jar,.
Louise
Any immersion blender with rubber on the end can be used in both, but the one I have (from Ninja) that I use in my pressure cooker is just a tad too big to fit in the mason jar, so look for one with an end that is no larger than 3.25" for wide mouth mason jars.