Toum (Garlic Sauce)

Crushing garlic to a smooth paste in a mortar and pestle helps stabilize the emulsion for this airy, pungent whipped garlic sauce. It's a popular condiment at Mini Kabob in Los Angeles. Try it with Mini Kabob's Chicken Lule Kebab and Beef Shish Kabob, or with crudite or grilled vegetables.

Toum (Garlic Sauce)
Photo: Photo by Julia Stotz / Food Styling by Caroline K. Hwang / Prop Styling by Samantha Margherita
Total Time:
10 mins
Makes about 1 1/3 cups


  • 1 medium head garlic, cloves separated and peeled (about 2 ounces)

  • 1 cup sunflower oil, divided

  • 2 tablespoons fresh lime juice (from 1 lime), divided

  • 1 large egg white

  • 2 teeaspoons kosher salt, plus more to taste

  • 1 to 2 tablespoons cold water, if needed


  1. Crush garlic cloves using mortar and pestle until smashed and softened, about 20 seconds. Transfer to food processor, and process until finely chopped, about 10 seconds, stopping to scrape down sides as needed. With processor running, slowly pour in 1/4 cup oil, pouring in a thin, even stream, processing until well blended, about 2 minutes, stopping to scrape down sides as needed.

  2. With processor running, gradually add 1 tablespoon lime juice to garlic mixture, processing until incorporated, about 20 seconds. With processor running, add egg white, processing until well combined, about 30 seconds. With processor running, gradually stream in remaining 3/4 cup oil, processing until mixture is thick and fluffy, about 2 minutes. With processor running, gradually add remaining 1 tablespoon lime juice, processing until incorporated, about 20 seconds. Add salt and, if toum is very thick, add cold water, 1 teaspoon at a time, to thin into a smooth and spreadable consistency, pulsing 3 to 6 times after each addition. Add additional salt to taste.

Make Ahead

Toum may be stored in an airtight container in refrigerator up to 3 days.

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