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This thick and creamy garlic sauce recipe is dairy free and like no other. It packs a punch and goes with chicken, beef, lamb, prawns, fish or falafel. Simple and quick to make this is a popular traditional Lebanese Toum sauce (garlic sauce). Easy to make and keeps well in the fridge.



  • 1 head of garlic peeled
  • 1 cup vegetable oil
  • 1 egg white
  • 2 tablespoons lemon juice


  1. Finely mince garlic cloves with a garlic press or in a blender.
  2. Use a spatula to scrape the minced garlic from the sides of the blender.
  3. In the blender or food processor add garlic and egg white and add 1 teaspoon of oil at a time until oil is used or the sauce stops thickening.
  4. Sauce will thicken to a mayonnaise consistency.
  5. Add lemon juice while the blender is on.
  6. Use as an accompaniment to chicken and lamb or use during cooking to coat roast chicken and meat.

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  |  Nut Free  |  Vegetarian

Filed under

Gluten freeDairy free

  • Thumb small screen shot 2015 12 18 at 10.00.33 am

    By Bridging Foods, An introduction to gluten, dairy and yeast free eating.

    Learning to eat and cook gluten, dairy, salt, yeast and sugar free, can be the beginnings of making different choices about food.

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    Photography: Lee Green

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