Flavor Profile:
Bold, pungent, and intensely garlicky with a smooth, slightly tangy finish. It can range from sharp and strong to mellow and creamy depending on preparation.

Ingredients:
Typically made with fresh garlic, oil (often vegetable or olive oil), lemon juice, and salt. Traditional Middle Eastern versions (like toum) use an emulsification process to create a light, airy texture. Some variations may include egg whites or yogurt for added stability and creaminess.

Texture:
Creamy, fluffy, and smooth—similar to a thick mayonnaise or whipped spread. It holds its shape but spreads easily.

Origin:
Garlic sauce is especially prominent in Middle Eastern cuisine, particularly in Lebanon, where “toum” is a staple condiment served with grilled meats, shawarma, and sandwiches. Variations of garlic-based sauces also appear across Mediterranean and global cuisines.