How to Make Lebanese Garlic Sauce (Toum)


I wanted an aioli-type sauce to go with my slow-roasted beef (probably only the second time in my life I’ve done a beef roast) but I found the recipes online mostly used one sad, solitary clove of garlic, which just sounded wrong to a garlic lover like myself.

I then remembered how much I’ve always enjoyed the garlic sauce that comes with the charcoal chicken at El Jannah poultry, so I searched and found one which I’ve adapted for my Thermocook. This will work just fine with a Thermomix as well.


Lebanese Garlic Sauce Recipe


  • 5 cloves garlic
  • juice from 1/4 lemon
  • 1/4 tsp salt
  • 1 egg white
  • 200 ml oil
  • 2 Tbsps iced water


  1. Place garlic and salt in Thermocook mixing bowl. Mince at Speed 10 for 2 seconds.
  2. Scrape down the sides using a spatula. Add lemon juice and egg white.
  3. Attach butterfly whisk, process at Speed 4 for 10 seconds, cap on.
  4. Set at Speed 4 for a further 2 minutes, gradually drizzling the oil through the lid opening
  5. Towards the last 15 seconds, drizzle the iced water in the bowl. Remove and transfer into jar or container. Store refrigerated for up to a week.

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