The Lebanese garlic sauce made from garlic, lemon juice, and oil is toum.
Toum is a thick, intensely garlicky emulsion traditionally prepared by crushing fresh garlic and salt, then gradually incorporating oil and lemon juice. The slow mixing creates a fluffy sauce without eggs or dairy, so traditional toum is usually vegan.
The sauce is especially associated with Lebanese and broader Levantine cuisine. It is served with grilled chicken, shawarma, fries, artichokes, and sandwiches, where its sharp flavor balances smoky or savory foods. Lebanese chicken sandwiches frequently include toum alongside pickles and bread.
Toum is often compared with aioli because both are garlic-and-oil emulsions, but they come from different culinary traditions and are prepared differently. Contemporary recipes may use a food processor, while the traditional method uses a mortar and pestle. Mint is included in some Lebanese variations.