The better quality of garlic you use for your sauce, the tastier and more flavorful your sauce will be.


Cut the garlic cloves in half lengthwise and remove any green stem. This part of the garlic can make your sauce taste bitter.;
, Make sure the fruit is ripe, and rub it on a cutting board or other flat surface to get the juice ready to release.
 Most toum recipes call for canola oil, grapeseed oil or sunflower oil. You can also use olive oil or any vegetable oil you prefer to cook with.
, Some people do not use eggs in their Lebanese garlic sauces, others feel that the egg white makes the sauce creamier. This is a matter of personal taste, and you might want to try it both ways.


Try making the sauce in your food processor without the egg white, and go ahead and use the egg white if you decide to use a blender instead.
Find fresh garlic.
Look for a juicy lemon.
Use your favorite oil.
Have salt and ice water ready to add to your garlic sauce for flavor and to thin out any sauce that seems too thick.

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Decide whether you want to use an egg white.
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