Lebanese · sauce/condiment
Toum (Garlic Sauce)
Toum (Garlic Sauce) reads citrus 7.6, sourness 6.9 and allium 5.3 on Palate's 0–10 flavor X-ray — a Lebanese sauce/condiment, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.6 / 10
- Sweet & Fruity — 1.8 / 10
- Sour & Bright — 9.7 / 10
- Bitter & Earthy — 0.0 / 10
- Rich & Fat — 3.6 / 10
- Aromatic & Spice — 5.4 / 10
The measured notes (of 18)
Citrus 7.6 · Sourness 6.9 · Allium 5.3 · Salinity 3.6 · Richness 3.6 · Fruity 1.5 · Floral 0.8 · Herbaceous 0.8 · Sweetness 0.8
What's in it (5)
- 1 cup garlic cloves, peeled
- 1 tsp kosher salt
- 1/4 cup lemon juice
- 1/4 cup ice water
- 2 cups neutral vegetable oil
Time & effort: about 15 min · effort: easy
Nutrition (per 100 g, engine-estimated): 528.2 kcal, 2 g protein, 54.9 g fat, 8.9 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Blend peeled garlic with salt until a fine paste forms.
- Alternate drizzling in oil and lemon juice very slowly while blending at high speed until the mixture emulsifies into a thick, fluffy white cream.
- Store in the fridge for up to two weeks.
Dishes with a similar flavor shape
- Zahter Salatası (Wild Thyme Leaf Salad) — Turkish
- Hindbeh bi Zeit (Dandelion Greens with Caramelised Onion) — Lebanese
- Ají Casero con Aguacate — Colombian
- Lentil Soup (Shorbet Adas) — Lebanese
- Melitzanosalata — Greek
Keep reading: what citrus, sourness, allium mean in the flavor lexicon · the world's cuisines, by flavor.
See how this dish fits your palate — take the short taste test →
Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.