Toum is the Levantine garlic sauce traditionally emulsified with oil and lemon juice.
Toum is made by pounding or processing garlic with salt, then gradually incorporating oil and an acidic liquid such as lemon juice. The process creates a thick, white emulsion with an intensely fresh garlic flavor.
The sauce is especially associated with Lebanon and Syria and is commonly served with grilled chicken, shawarma, kebabs and fried potatoes. Proper technique matters: adding the oil gradually helps the garlic mixture hold together rather than separating.
Toum is often confused with aioli because both are garlic emulsions. They are related in culinary technique, but toum traditionally contains no egg, while many modern aioli recipes use egg yolk or mayonnaise-style ingredients.