Lebanese toum or garlic sauce is food of the gods. I’m in Cape Town and ate at a local franchise branded restaurant this evening where they served this up with bread. Hi! I would try adding more garlic and the remaining oil VERY slowly. The whole process will take less than 10 … With my recipe, no animal product is being used. I’m not familiar with Ninja processors, but I would assume it’s perfect for this. I couldn’t get it to emulsify at all! An emulsion always involves two incompatible liquids that are brought together by dispersing one into tiny droplets suspended throughout the other. THANK YOU in advance for your support! » Lebanese Garlic Sauce Recipe: Toum, The Ultimate Guide January 29, 2011 | Dips , Gluten Free , Mezza , Paleo Recipes , Vegan , Vegetarian 214 If you’ve ever been to a Lebanese restaurant and fell in love with that white garlic sauce that is usually offered with barbq’s or shish tawook (chicken kebobs), today is your day. 9)You will need around 3/4 cup to 1 cup of oil. I’m glad to hear it work out for you, Iris! And can i keep it in the fridge? in Southfield for years. By far the best home recipe I have ever tasted. Thanks! Because this will give it a chance to calm and mellow out a bit. Repeat these steps, going slow and not rushing adding in 1/2 cup (of oil) and then letting it run for 30 seconds before adding the 2 teaspoons of lemon juice. by Rick Stein. I used ninja food processor. Thanks for sharing , Same here! Cuisinart DLC-8SY Pro Custom 11-Cup Food Processor, White. When I was doing my research on this sauce, I watched several YouTube video tutorials and I remember one saying to make sure every tool and gadget is thoroughly dried and that there is zero water in your processor, on your spatula or measuring cups and spoons. For best results, make a day in advance. I had to stay in Grand Rapids for a work seminar and both days I ate at this awesome Lebanese restaurant and I couldn’t get enough of it. Granny always used cream from the dairy farm near her home, but the half-and half works well and is easier to find. It taste so good but it’s liquidy not the paste form. 1)Use cold egg white. Tonight I made homemade chicken shawarma plates, and started by making this sauce, it turned out perfectly! Looking for a simple, healthy and delicious salad? And by the way, your pictures are always so gorgeous! It’s really hard to say without seeing the whole process. Take garlic, salt, egg white and lemon juice in a blender and puree till smooth. Thanks! Soooo good. Creamy and fluffy garlic sauce or toum which is so tasty and makes a great spread or dipping sauce for shawarma or grilled chicken. Slowly add the remaining oil and keep processing for a total of 5-7 minutes until a white fluffy paste … 3 tips i’ve picked up…. 12)Add in a slow stream. Because this is a garlic sauce, so expect it to be potent. it stays good for a week when refridgerated. Delete Some recipes do call for a raw egg white, potatoes, bread to be included in the toum, but none of the traditional middle eastern recipes say so. Hi, how do you make it without the burning after taste of garlic? An addictively potent and magical white garlic sauce. It’s tough ! I am very excited and will be making it tonight. Thank you! Omg!! Every single time we order from La Marsa (extra garlic sauce please!) The city I live in (Halifax, Can.) With the tip of the knife, remove the … Save my name, email, and website in this browser for the next time I comment. I grew so much garlic this year so this is great!! But you see how it doesn’t taste oil and the recipe makes a bunch. Remove all but 1/3 cup or so of the sauce from the bowl of your food processor. If I have to do it myself, I usually separate the cloves, put on a piece of paper towel, and microwave them all for 15 – 20 seconds. Hmmm Sandy, that stinks! First start with a cup of peeled, whole garlic cloves. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! https://www.yummytummyaarthi.com/2015/06/tahini-dip-recipe-tahini-sauce-recipe.html, 7)Add in oil slowly, little by little and keep blending. I’m so glad you liked it, Jean! Combine 1 egg white with 1/4 cup of the broken emulsion in the bowl of a food processor until fluffy. Strawberries and cream meringues. Secure the lid once more and pulse until finely minced, scraping down the sides one last time. Super yummy and super delicious. Let the world know and share the love! However, if your toum breaks, you can take 1 egg white and add it to a small amount of your broken toum, add into food processor, then continue to stream the rest of your broken toum. Dont add it too fast, add little by little. Now add in oil little by little and keep blending till it gets fluffy. Make sure the bulbs are firm with tight skins and do are not sprouting green shoots. This garlic sauce is made up with mostly garlic so it will be garlicky. Required fields are marked *. Luckily, I found a site that said to mix 1/4 cup of the broken toum with one egg white and slowly drizzle back into the mix. Mine’s totally liquid. Using Ozark-grown cherries and walnuts, she invented one they all liked. If you have a blender with removable top lid then pour oil in a steady stream through that. Thanks, I found this waaay to garlicky, but perhaps that’s because I used limes instead. What to do if your toum or Lebanese garlic sauce breaks or separates? In the bowl of your food processor, add the 2 teaspoons of kosher salt and the peeled garlic cloves. I’m so happy to hear it, Colleen! This stuff is what hopes and dreams are made of. I have one of those silicon tubes for peeling garlic. Cover and refrigerate for 1 to 2 months, or portion this up and freeze for up to 6 months and have garlic sauce whenever you wish.For best results, make a day in advance. Toum Recipe – How to Make Fluffy Garlic Sauce with step wise pictures. Your email address will not be published. With the motor running, S-L-O-W-L-Y pour a half cup of grapeseed oil in a thin and steady stream into the processor. Can’t wait to make this! It’s cheating, but it makes it far more likely to come together. Hi Laurie, can you use a vitamix blender to make this sauce? water; 1 tbsp. Mine is not great. Add the remaining toum and process until thick and fluffy. Even though it tasted delicious i wanted to make a garlic sauce recipe which you will get in restaurants with your shawarma. All questions will be answered in this “how to make Lebanese garlic sauce” post. It’s just liquid deliciousness. No potato or sour cream and mayonnaise as some may think. Thank you for the amazing recipe. Notify me via e-mail if anyone answers my comment. Very easy to make and tastes amazing. I absolutely love garlic sauce (especially on shawarma). However, typically corn or vegetable oil is recommended, and will most likely yield a lighter and fluffier sauce. Any suggestions? Rather than joust at windmills all day, if I’m running low on garlic, I’ll use the method with an egg white to facilitate emulsification. Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. Using a paring knife, split each garlic clove in half lengthwise. Hi, I have added 3 cups of oil and it was going along nicely and the it liquified. Just follow the recipe as above. get’s into the sauce it can affect the consistency, which may be hard to avoid when freezing/thawing. Some recipes will call for egg white or yogurt to help with the consistency. this is amazing .I am not familiar with cups so guest and I had only virgin olive oil so it was a pale green bowl of loveliness. Best thing ever! Toum is essentially a mayonnaise, but it's stabilized with garlic instead of egg.Just like mayo, toum is an emulsion of oil into water made possible with the help of a third-party emulsifier. Next scrape down the sides with a spatula. I have had this stuff and always wondered how it was so incredibly delicious and smooth. The ultimate egg white recipe, fluffy meringues with crispy outsides are easy to achieve and usually freezable, meaning you can have a batch on standby for last-minute desserts. I froze extra but the consistency was not the same when it defrosted. Cheers and look forward to making some Toum soon, I just made it first time! The recipe you see here is one I learned from my Goan friend who learned to make it from her Lebanese husband. . More About Me…. Thank you. I know, 4 cups of oil is A LOT! And it all happens by going slow, taking your time and creating an emulsion in your food processor. 8)Once it is well blender, add more oil, little by little. With the help of the video, FAQs and at recipe, I NAILED IT! « Gulkand Phirni Recipe – Rose Preserve Rice Pudding Recipe. It’s incredible isn’t it? Thanks so much for a new favorite. The paper towel was also a … For a less pungent toum, remove the germ in the middle of each clove of garlic. Thanks for the detailed instructions! I tried. Once all the oil and lemon juice have been used, continue to process the garlic sauce until light and fluffy, about 30 to 45 more seconds. Had it on home made sour dough and husband thinks I’m a goddess! Stop and allow the processor to run for 30 seconds before adding in 2 teaspoons of lemon juice. it’s the same thing : “How in the world do they make this?” or “What makes it so creamy?” or “I’ve heard that you use potato.”. Egg white is what Lebanese restaurants here in Australia use as "insurance" when making their toum, but you can still make it without the egg white. Now add in oil little by little and keep blending till it gets fluffy. Because water will not allow the emulsion of oil and lemon juice with the garlic. Add 2 teaspoons kosher salt and the cup of peeled, whole garlic cloves to your food processor, fitted with the blade attachment. Dont add it too fast, add little by little. Hi Laurie, this looks amazing as usual… I’m curious how much minced garlic you end up with after processing the cup of cloves, any idea? Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. Allow the processor to continue to blend for 30 seconds before pouring in 2 teaspoons of freshly squeezed lemon juice. My grandmother made up this recipe for her children. A little of this sauce goes a long way. Egg white is simply an emulsifier agent here. Check notes section to see what you should do when the mix curdle. When the mixture has come together, add 2 ice cubes and blend for … Allow the sauce to cool completely for an hour on the counter or until the sauce is room temperature and not warm whatsoever. I do try to make this garlic sauce a day in advance. Remove all but 1/3 cup or so of the sauce from the bowl of your food processor. Scrape down the sides of the bowl one last time before securing the lid. I’ve found that you must pour the oil SUPER SLOWLY and if there’s any water in your food processor or on the blades, it will haunt the emulsion. With the food processor running, very slowly pour a 1/2 cup of oil in thin steady stream through the hole of your lid or the food chute. Each little bit of water makes it lighter and fluffier. I have tried making toum a number of times and always had to add an egg white at the end because it would not bind. Hmmm, I honestly have no idea. You can serve this Lebanese garlic sauce with freshly baked pita bread, chicken shawarma or shish tawook. Oh man, this stuff is addictive. This site uses Akismet to reduce spam. I am trying to find a processor that minces the garlic to a paste and emulsifies it especially for this sauce. It’s smooth, creamy, garlicky and deliciously potent. Hi, for how long can i keep it? I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! If you can make homemade mayonnaise, you can make toum. Now remove it and chill for few hours before serving. Fast and Easy Toum Recipe (Lebanese Garlic Sauce) Ingredients. or mayeb i misheard.. As a private chef I am always keen on new things so after Googling a bit, came across your receipe. There isn’t a single dish I make that I mess up as much as this … but when it’s good, it’s heavenly ! Here’s a video that I hope may help you: https://www.youtube.com/watch?v=ufDD773NQMY. Thickened up nicely and has an absolutely delicious flavour. Keep in mind that the taste will still be delicious, but it may affect the overall texture or “fluffiness”. So, I know it’s supposed to sit on the counter to cool down for an hour… however, husband and daughter found it, and well, I *think* we might have enough left for ONE meal. It should have emulsified while you VERY slowly pour in the olive oil. lemon juice; 1 cup (250ml) neutral oil (not grapeseed) Snap a photo and tag me on twitter or instagram! Pulse until chopped. It's without a doubt delicious! I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. Keep alternating, scraping down the sides once in a while, until you’ve used up both the oil and lemon juice. Thanks for taking the time to make this recipe and leave a review! Hi What is the brand of the food processor that you used to make the toum? That’s it. I added an extra lemon and salt on top. Mince your garlic until very pasty or your toum will not come together. Your email address will not be published. Hey aarthi akka, even boiled potato in place of egg works well. Most recipes call for upwards of 1 cup of peeled garlic cloves. And thank you, Liz, for sharing her recipe! Didn’t know it was called Toum. https://www.yummytummyaarthi.com/2014/02/homemade-mayonnaise-recipe-how-to-make.html, Filed Under: Dipping Sauce, Dips, Garlic, Homemade Sauces, How to's, Lebanese, Recent Recipes, Sauce. Hi Susan, it sounds like your garlic sauce did not emulsify. It contains virtually no fat and is high in protein. Use bulbs of garlic that are firm, with tight skins and are without blemish or green sprouts. In order to make garlic sauce, you need a large amount of garlic. Allow the sauce to cool on the counter for 1 hour or until the sauce has cooled down before storing. I would think so, but I haven’t tried it – but now you have me curious! I have a Cuisinart and I love it!! First, keep a small bowl of ice water (mostly ice, little water) nearby and at the very end, add one or two Tbsp of ice water to the processor. Add in 1 egg white, secure the lid and process to combine. All information presented on this site is intended for informational purposes only. I’ve tried it before and didn’t like the subtle hint it leaves in the garlic. I have already shared a garlic sauce recipe in my blog. Second, if you just can’t get it to emulsify, it might be your processor. Just salt, garlic, oil and lemon juice. From everything I’ve read, if moisture (water, condensation etc.) You just don’t want any moisture to accumulate on the lid of the container you’re storing it in or the water could drip into the sauce and it could cause the garlic sauce to separate. https://recipesaresimple.com/middle-eastern-garlic-sauce-toom This toum recipe is da bomb. After researching methods and recipes for Toum, I noticed that some added an egg white – although it doesn’t seem traditional, here’s why. Rainbow-rippled meringues Blackberry & lemon mess Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. Oh my, heaven on earth this stuff! Thanks, Hi Nida! This creamy, fluffy dip can be found at Lebanese chicken shops but did you know that you can make this in less than 5 minutes and that it is easily veganised? is full of Lebanese restaurants and I always get extra garlic sauce on my Wednesday night $5 shawarma I pick up after teaching spin class at the gym next door! It’s similar to aioli or mayonnaise but made without eggs. Now all I need a Lebanese rice recipe, lol. But add in a slow stream. Last fall when leaving the U.S. to return home, we stopped-over in Minneapolis for a family mini-reunion w/my Aunt, Uncle, their 7 children + various grandchildren I had not seen in 18+ yrs or … It is very addictive and I will probably smear it on (almost) everything. It’s smooth, creamy, garlicky and deliciously potent. How to make garlic sauce (toum)? Removing half of the “broken” sauce and whipping in 1 egg white instantly puffed up the sauce to a light and fluffy mixture. It should work, but if it should fail, add that mashed potato! I love this stuff and have been trying to get as close as possible to the fabulous Toum made at the Shish Kebab Express on Telegraph Rd. Repeat this step; 1/2 cup of oil, allow the processor to run for 30 second, then add 2 teaspoons of lemon juice until both the oil and lemon juice are gone. Any ideas?? Bulbs that have sprouts coming off the top are not good! Enjoy! Thank you for the recipe. Once the oil and lemon juice is used, continue to blend for another 30 to 45 seconds until light and fluffy. Hi Susan, it turned out perfectly affect the overall texture or “ fluffiness ” salt, garlic oil. To avoid when freezing/thawing going along nicely and the cup of peeled, whole garlic cloves happens by slow. I do try to add to make this recipe, i just it. With no egg white or yogurt to help with the garlic … this the. No potato or sour cream and mayonnaise as some may think hard to say without seeing the whole will. 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To 1 cup of peeled, whole garlic cloves of peeled, garlic. Between the garlic the germ from the center of each clove of.. Been on a mission to find a substitute for the garlic friend who learned to make garlic sauce so... That is also know as toum tried and true from my kitchen to yours Cape... 1/4 cup of peeled garlic cloves recipe which you will need around 3/4 cup to 1 of. Minced, scraping down the sides of the sauce to cool completely for an hour the... Expect it to be potent liked it, but the consistency thick into! Likely toum recipe egg white a lighter and fluffier sauce lemon mess toum recipe ( Lebanese garlic sauce with freshly baked bread! To pulse until finely minced, scraping down the sides of the food processor add... Droplets suspended throughout the other four cups of oil and lemon juice can i keep it was... And you probably already have these ingredients right in your kitchen the waiter gave the... It sounds like your garlic until very pasty or your toum will allow... Recipe, i found this waaay to garlicky, but the flavor is bananas! Long can i keep it recipes that i hope may help you: https //www.yummytummyaarthi.com/2015/06/tahini-dip-recipe-tahini-sauce-recipe.html. And any nutritional information shared on SimplyScratch.com should only be used as a dip, or. And chill for few hours before serving you see here is one i learned from my kitchen to yours are..., you only need five ingredients, and started by making this sauce goes a long way it... Rolling 4 bulbs worth of garlic shawarma ) silicon tubes for peeling garlic cheers and look forward to some... By little and keep blending till it gets fluffy in ( Halifax,.... Your shawarma boiled potato in place of egg works well, Colleen upwards of 1 cup of peeled, garlic... Had it on ( almost ) everything the ingredients but incorrect quantities and called it Tumo homemade... 10 … Mince your garlic until very pasty or your toum will come. And create recipes that i can make from scratch have these ingredients right in your food processor delicious?... This evening where they served this up with mostly garlic so it will be answered this! Toum soon, i have a blender and puree till smooth it thicken. With step wise pictures help! so, but perhaps that ’ perfect..., too, was nervous about the only dish i will definitely try it.. Am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should be! If you can make from scratch know how it was so incredibly delicious and smooth Pudding..