This mayo-free garlic sauce is thick, creamy, and flavored with just four naturally gluten-free, vegan, and vegan ingredients. Serve with warm pita or grilled meats.
My recipe for Lebanese garlic sauce just calls for four basic ingredients, albeit it does require a little expertise and skill. You only need garlic cloves, kosher salt, canola oil, and lemon juice to make this rich and creamy spread that works great with Kafta Kebabs, Chicken Shawarma, and Shish Tawook Chicken. You can have this irresistible sauce in about 15 minutes, so grab your food processor. I recommend watching this step-by-step video if, like me, you learn best visually. It covers every step of the procedure in detail.
How is garlic dip made?
There is no easier way to make this simple garlic dip. You can make it ahead of time and pull it out for last-minute guests or whenever you need a tasty dip recipe because it is served chilled (it is not cooked).
- In a mixing bowl, combine the softened cream cheese, sour cream, milk, Worcestershire sauce, minced garlic, salt, pepper, and green onions. Let the mixture sit at room temperature for about 30 minutes.
- Mix each ingredient thoroughly. If the cream cheese has been sufficiently softened to enable it to be thoroughly mixed together, you CAN use a food processor, a mixing bowl with a whisk or paddle attachment, a hand mixer, or a good ol’ spoon!
- THIS IS IT! Add some fresh chives and a dash of black pepper for garnish, then serve!
- Until ready to serve, store any leftover garlic dip in an airtight jar in the fridge. Although it’s equally wonderful at room temperature, serve this dip cold. Yum! And perhaps even better the next day after the flavors have had time to meld.
Ingredient Substitutions & Tips
Cream cheese: To give this garlic dip some thickness, you really want to stay with cream cheese, but you can also use full-fat, low-fat, or 1/3-fat cream cheese if you like.
If you want to cut calories, you can use plain Greek yogurt in place of the sour cream. I frequently engage in this!
Milk: Heavy cream is an option. Any milk you have on hand will do; if you don’t, leave this out; it helps soften it a little, but it’s not quite necessary. Your dip will just be a tiny bit thicker!
If you don’t have Worcestershire sauce, you can use soy sauce and a squeeze of lemon juice as a substitute.
All about the Garlic
- Without a lot of garlic, you can’t make garlic dip. Right? It is the main component in this straightforward dip recipe.
- Should you make this garlic dip using fresh garlic? I believe so! You CAN use store-bought minced garlic if you like, but I recommend crushing your own fresh garlic cloves (here’s a wonderful garlic press).
- It’s entirely up to you whether you use four garlic cloves or fewer. There is no such thing as too much garlic, right?
- Random aside: I’m going to try to grow our own garlic soon because my mom has a green thumb! What a blast that would be!
Do you desire MORE garlic flavor? Although I personally like using only fresh garlic cloves, you can also make this dip with 1 teaspoon of garlic powder! If using garlic, do not use more salt; instead, taste to your preferences.
To taste, adjust the amount of salt and pepper. Want a little spice in your life? Cayenne pepper, 1/4 teaspoon, please!
You can also use chives, shallots, or even white onions in place of green onions. I like to save some extra chives or green onions to use as a garnish on top.
How is a toum consumed?
Part of Andy Baraghani’s Guide to Modern Middle Eastern Cooking is this article. Find all of his recipes, advice, and tales right here.
After school, I rarely went home when I was in my teens and old enough to drive myself about. My go-to foods were a chicken schwarma and a pack of Camels when I needed a snack and a few cigarettes. I would visit a location whose name I cannot recall. Although it was always a mess, the aroma of slowly cooking meat and all the spices from a souk made it seem like nirvana. The highly garlicky, bright, white sauce on the schwarma was what drew me back to this tiny storefront despite the occasionally dry meat and old bread. It brought the dish together. I was swiftly informed that the sauce I was craving was not yogurt- or even dairy-based—rather, it was an emulsion made from garlic, oil, lemon, and salt—and that I could not smother my chicken in it. So my passion for toum began.
Years later, after consuming numerous shawarmas with toum, I traveled to Lebanon and witnessed the production of a sizable quantity of the sauce. Before adding oil and lemon juice gently and emulsifying the sauce, garlic was pounded into a fine paste. It was diluted out with a little water, then finished with a palmful of salt. It was as if magic had happened right before my eyes, as the consistency changed to one that was whiter and fluffier than mayonnaise. Its strong garlic flavor was so potent that you could taste the aftertaste for days.
I tried to prepare the sauce in a mortar and pestle when I got back to New York, but I utterly failed. But I knew I couldn’t omit toum when I was writing my guide to Middle Eastern cuisine. I had to figure out just how to accomplish it.
I immediately discovered that making a large batch of toum is considerably simpler than making a single cup. I have discovered that using a blender is the best method to guarantee that the oil and garlic combine to form the ideal white sauce. Third, I discovered that keeping the oil, water, and lemon juice as cold as possible will aid in emulsifying.
The sauce can be mashed with charred eggplant to produce a dip or poured over roasted veggies. Toum’s assertive flavor is best combined with ingredients that can competegrilled meats are the obvious choice. Toum will improve anything that needs a strong garlic and acid kick.
And I’m grateful that subpar schwarma business gave me the (white, really stinky) light.
Are mayonnaise and garlic sauce the same?
The Distinction Between Mayo and Aioli While mayonnaise and aioli are both creamy emulsions, mayo is created using egg yolks and canola oil while aioli is made with garlic and olive oil. Although the end product may have a similar appearance, the two sauces taste very differently.
What foods do you eat with garlic sauce?
There are countless options for serving toum. It goes well with grilled meat and chicken, in my opinion. But it also tastes great in pasta, sandwiches, and grilled fish. Pita bread and crackers go well with it as a dip as well. It can also serve as the foundation for a garlicky salad dressing. Here are some delicious recipes using garlic sauce.
What flavor is garlic sauce?
A sauce known as garlic sauce is one that uses garlic as its main component. The amount of garlic added determines how strong the sauce’s garlic flavor is; it is often a strong sauce. Usually, the garlic is minced or crushed. Simple garlic sauce is made of garlic and another ingredient that acts as an emulsifier, like oil, butter, or mayonnaise, to keep the bulb suspended. To make the sauce, a variety of extra components can be employed.
Many different cuisines and dishes, including steak, fish, shellfish, mutton, chops, chicken, eggs, and vegetables, can benefit from the flavoring effect of garlic sauce.
 Additionally, it is a condiment.
What ingredients are in garlic and herb dip?
It’s actually alarming how many Domino’s garlic and herb dips I’ve forced down my throat over the years. Naturally, I decided it was time for me to put together my own version.
Just a reminder that other countries’ versions of garlic and herb dips vary, therefore this recipe is based on the UK version. What you’ll need is as follows:
Garlic and Herb Dip Ingredients
- Naturally, full fat mayo and sour cream.
- Fresh and minced or freshly grated garlic.
- The dried oregano and parsley is excellent.
- White Vine Vinegar The ideal substitution in the recipe card is vinegar.
- Garlic cloves should be crushed into a paste using a mortar and pestle.
- Creating the sauce In a small bowl, combine the mayonnaise, Greek style yogurt, za’atar, lemon juice, extra virgin olive oil, and crushed dry oregano flakes. Mix thoroughly and uniformly. Use as a dip or in kebabs, salads, pizza, sandwiches, and hamburgers.
- Storage instructions: Refrigerate in an airtight container and use within 5-7 days.
- If you don’t have a mortar and pestle, pulse the garlic in a small blender to make a paste. Instead, use the flat side of your knife to crush the garlic, and then use the back of the knife to mash it into a paste.
- Middle Eastern spice mixture called za’atar is created from sumac, dried thyme, sesame seeds, and other herbs and spices. The one I use is made with sesame seeds, sumac, dried oregano, ground cumin, salt, ground coriander, and dried marjoram. There are regional variants. Za’atar is available at major, well-stocked supermarkets in the spice and seasoning section, as well as at Middle Eastern and Mediterranean grocers and online. If you are gluten sensitive, be sure the ingredient list does not include wheat before making a purchase.
- To make garlic taste more delicate: You can microwave or blanch the garlic cloves in order to give the sauce a more delicate garlic flavor.
- Blanching involves soaking the peeled cloves in a dish of hot (from a kettle) water for 5 minutes, patting dry, allowing to cool, and then squeezing them into a paste.
- Using a small bowl and a microwave, zap the peeled cloves on high for 25 to 30 seconds. Wait until totally cooled before pulverizing into a paste.
- Garlic roasting: Because roasting will make the garlic sweeter, I do not advise roasting the garlic for the sauce.
Is toum required to be chilled?
Nutritional Information: You will end up with about 80 tablespoons of sauce if the recipe yields 5 cups of toum (it never comes out exactly the same every time). A serving consists of approximately 2 tablespoons, which has 196 calories.
Please Note: This recipe must be followed exactly, and it depends on a combination of components that must be combined at very precise times and temperatures. If you change the serving size, your sauce might not emulsify properly.
Put your oil in the freezer or refrigerator so that it is cold but still liquid before you start. Split your garlic cloves in half, remove any green layers from the inside, and remove the ends while the oil chills. Garlic cloves, salt, 1/4 cup of lemon juice, and 1/4 cup of ice cold water should all be combined in a food processor.
Once the mixture is smooth, pause the food processor and use a spatula to clean the sides.
Restart the food processor, then pour one cup at a time of the cooled oil through the top as SLOWLY as you can. I advise placing the oil in a squeeze bottle and pouring it in that manner if you don’t have a steady hand. Add 1 tbsp of each the lemon juice and cold water after each cup of oil.
As required, clean the food processor’s sides. Make sure your processor doesn’t become too hot, as this could split your sauce.
You should only add oil until you get the desired texture; you might only need 3 1/2 cups to do so. In the end, the mixture ought to resemble soft mayonnaise. Approximately 5 cups of sauce are produced by this recipe; 2 tablespoons equals one serving. Toum should be kept in the refrigerator in an airtight container. This recipe yields a sizable quantity, but it should keep for up to 4 weeks and can be used to a wide variety of items. You’ll appreciate having more. Enjoy!
tried this recipe? Let us know in the comments!
Only an estimate should be used to interpret nutritional data; for particular questions about your health, contact a qualified dietician, a nutritionist, or your doctor. Read more here. Please be aware that the aforementioned recipe was created using a recipe card plugin, which already had pre-existing software that could compute metric measures and adjust the number of servings. Metric conversions and adjustments to serving sizes, which result in differing ingredient amounts, will only be reflected in the ingredient list and not in the recipe’s step-by-step instructions.
Is toum the same as aioli?
due to the reward? The prize, oh, sweetie. When prepared properly, toum, an emulsion similar to aioli or mayonnaise—all rich, creamy siblings to one another—whips up into a thick, startlingly white sauce that is a staple of Lebanese cuisine. Toum, on the other hand, delivers a bracing dose of garlic in a far less subtle manner than aioli or mayonnaise. As we’ll explore, it goes well with grilled meat and many other foods as well. (And since it doesn’t contain eggs, some astute marketer will one day recognize that toum can function as a vegan mayo.)
Abood grew up eating Lebanese food, but she only recently learned about the sauce, according to her. Toum is a sauce that garlic haters won’t want to touch because the term toum is Arabic for “garlic,” despite the fact that her mother didn’t use it much in her cooking. Abood provides a recipe on her blog that calls for four cups of oil and a full cup of raw garlic cloves. Only if both people will be eating it is this appropriate for a first date.
So, if you can, start with extremely fresh garlic because it will be the star of the show. Abood told me the other day that she was intending to prepare toum soon because heads of garlic have recently started to appear at the farmers’ market where she lives in Michigan. She like to cut each garlic clove in half lengthwise and, if present, remove the green germ since it adds a “bitter, burning flavor.”