If you’ve ever ordered Lebanese charcoal chicken from somewhere like El Jannah, you already know this sauce.

Proper Lebanese toum is thick, white and fluffy. It doesn’t run off the spoon. It holds its shape, and the second it hits warm chicken, it melts in — no longer just a sauce, but the flavour that defines the bite.

But toum isn’t just for chicken. It’s just as good spooned over kofta, tucked into shawarma, or spread inside warm flatbread. I’ve even put it on souvlaki — not traditional, but absolutely delicious.

I made this yesterday and it came together exactly as it should — bold at first, almost fierce, then slightly more rounded today. That mellowing is part of its character, but it never loses its edge.

Made with just garlic, oil, lemon and salt, authentic Lebanese toum relies on patience rather than complexity. If you’ve ever wondered how to make authentic Lebanese toum at home, the key is slow emulsification and resisting the urge to rush the oil.

If you’ve made my Lebanese Chicken and Rice, Kofta or Easy Lebanese Flat Breads, this is the sauce that completes the plate.

---

Why You’ll Love This Authentic Lebanese Toum

• Truly authentic – no egg, no yoghurt, no shortcuts
• Thick, fluffy texture that holds its shape
• Naturally dairy-free and vegan
• Keeps beautifully in the fridge
• Elevates grilled meats, wraps and flatbreads instantly

---

What Is Toum?

Toum (meaning “garlic” in Arabic) is a traditional Lebanese garlic sauce made by emulsifying garlic and oil. Unlike mayonnaise, there is no egg involved — the garlic itself creates the emulsion.

When made correctly, it should:

• Be bright white
• Hold soft peaks
• Taste boldly garlicky but fresh
• Feel light and whipped rather than greasy

---

Ingredients Explained

Garlic
Use fresh, firm cloves. The fresher the garlic, the cleaner the flavour. If you notice a strong green sprout inside older cloves, you can remove it to reduce bitterness — though fresh garlic works beautifully without this step.

Neutral Oil
A light, neutral oil such as sunflower or grapeseed keeps the sauce bright white and clean in flavour.

Fresh Lemon Juice
Adds brightness and helps stabilise the emulsion.

Salt
Draws out and sharpens the garlic flavour.

Pro Tips for Perfect Toum

• Start with completely smooth garlic paste before adding oil.
• Add the oil very slowly at the beginning — this is where the emulsion forms.
• Alternate oil and lemon once thickening begins.
• Everything should be at room temperature.

If your mixture looks oily or separated, don’t panic.

How to Fix Split Toum

Blend one fresh garlic clove with a tablespoon of cold water until smooth. With the processor running, slowly drizzle the broken toum back in. The emulsion will usually come back together.

---

How Long Does Toum Last in the Fridge?

Store in a sealed jar in the fridge for up to 3 weeks.

It will firm up when cold. Let it sit at room temperature for 10–15 minutes before serving.

The garlic flavour softens slightly after the first 24 hours but remains bold.

---

Why Did My Toum Split?

Toum usually splits because the oil was added too quickly before the emulsion formed. Slow drizzle at the beginning is essential.

---

Is Toum the Same as Aioli?

No. Authentic Lebanese toum contains no egg. The garlic itself stabilises the oil, creating a thick, fluffy emulsion.

---

Final Thoughts

There’s something satisfying about watching garlic and oil transform into something this bold. It looks simple, but it has real presence.

Make it once, taste it fresh, then taste it again the next day. That mellowing, that texture, that punch — that’s proper Lebanese toum.