The Lebanese garlic sauce — white, creamy and intensely garlicky. Made by emulsifying raw garlic with oil and lemon juice, it’s a natural companion to grilled chicken and shawarma, adding brightness and a punch of flavour without overpowering the dish. Toum is a simple sauce in terms of ingredients but requires a bit of patience and technique to get the texture just right. The key lies in slowly coaxing the oil and garlic into a stable emulsion, resulting in a sauce that’s fluffy and smooth, with a clean, vibrant garlic hit.

This recipe uses basic pantry staples — garlic, salt, vegetable oil, lemon juice, and ice-cold water — yet transforms them into something greater through careful preparation. The cold water helps to regulate the temperature during emulsification, preventing the mixture from splitting, while the gradual addition of oil ensures a silky consistency. It’s a technique-driven process, but once mastered, you have a versatile condiment that elevates everyday BBQ dishes without fuss or artificial additives.

Toum embodies the Smoke & Soil ethos: clean, whole-food cooking that’s approachable and rooted in tradition. It’s not about flashy sauces or overcomplicated recipes, but about understanding ingredients and technique to create something genuinely useful and delicious. Perfect for those who see the BBQ as a tool for thoughtful cooking rather than just an event, this sauce brings a fresh, garlicky edge to the table that’s as at home with seasonal, homegrown produce as it is with fire-cooked meats.