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. Mine’s totally liquid. There isn’t a single dish I make that I mess up as much as this … but when it’s good, it’s heavenly ! . Mine is not great. 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. get’s into the sauce it can affect the consistency, which may be hard to avoid when freezing/thawing. This is a definite pushy recipe Dear Reader! I found your recipe when I was trying to find a substitute for the garlic paste I buy from a local Lebanese market. 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. Thanks for sharing , Same here! And can i keep it in the fridge? 11)You have to add oil little by little, if you add it too fast then the mix will curdle. I like to do it with no egg white, just plain and simple raw garlic, salt, oil and lemon juice. 8)Once it is well blender, add more oil, little by little. 10)Now add more oil and keep blending till it gets fluffy. I know, 4 cups of oil is A LOT! « Gulkand Phirni Recipe – Rose Preserve Rice Pudding Recipe. it stays good for a week when refridgerated. However there are dozens and dozens of ways to use this amazing garlic sauce. Using Ozark-grown cherries and walnuts, she invented one they all liked. I would try adding more garlic and the remaining oil VERY slowly. I’m in Cape Town and ate at a local franchise branded restaurant this evening where they served this up with bread. Remove all but 1/3 cup or so of the sauce from the bowl of your food processor. I couldn’t get it to emulsify at all! It is very addictive and I will probably smear it on (almost) everything. The recipe turned out great. 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. Never make the blender hot, else the mix will curdle. 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 have emulsified while you VERY slowly pour in the olive oil. by Rick Stein. Had it on home made sour dough and husband thinks I’m a goddess! Learn how your comment data is processed. Hi Susan, it sounds like your garlic sauce did not emulsify. 1 egg white; 1 tbsp. I decided to use a blender, and an egg white (which is used by almost all Lebanese restaurants) to bind the oil to the garlic and lemon juice. 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. Hey aarthi akka, even boiled potato in place of egg works well. Making toum, or touma, from scratch is simple, but it's all about the very slow and steady emulsification process that whips the garlic and oil together with the help of lemon juice and a bit of ice water.Traditionally, a morter and pestle are used to make this garlic sauce recipe… Learn how your comment data is processed. With the tip of the knife, remove the … Scrape down the sides of the bowl one last time before securing the lid. Make sure the bulbs are firm with tight skins and do are not sprouting green shoots. Very easy to make and tastes amazing. Pulse until chopped. Granny always used cream from the dairy farm near her home, but the half-and half works well and is easier to find. An emulsion always involves two incompatible liquids that are brought together by dispersing one into tiny droplets suspended throughout the other. 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.”. https://recipesaresimple.com/middle-eastern-garlic-sauce-toom https://www.yummytummyaarthi.com/2015/06/tahini-dip-recipe-tahini-sauce-recipe.html, 7)Add in oil slowly, little by little and keep blending. This is the whitest comment I’ve ever read in my life. Thickened up nicely and has an absolutely delicious flavour. Notify me via e-mail if anyone answers my comment. Most recipes call for upwards of 1 cup of peeled garlic cloves. Any suggestions? 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. Secure the lid once more and pulse until finely minced, scraping down the sides one last time. Try our rainbow meringues with fruit and flavoured cream, crumbled into ice cream or sundaes, or stirred into Eton mess. I froze extra but the consistency was not the same when it defrosted. Thanks, Hi Nida! Allow the sauce to cool on the counter for 1 hour or until the sauce has cooled down before storing. Delete I have yet to try it, but after rolling 4 bulbs worth of garlic cloves I will definitely try it next. 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. It’s smooth, creamy, garlicky and deliciously potent. Let the world know and share the love! An addictively potent and magical white garlic sauce. I’m glad to hear it work out for you, Iris! Add in 1 egg white, secure the lid and process to combine. Stop and allow the processor to run for 30 seconds before adding in 2 teaspoons of lemon juice. Thaaank you! First start with a cup of peeled, whole garlic cloves. 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. Make sure every tool and gadget is thoroughly dried and that there is zero water in the bowl or on the blade of your food processor or on your spatula, measuring cups and spoons. My grandmother made up this recipe for her children. Hi, how do you make it without the burning after taste of garlic? Add the remaining toum and process until thick and fluffy. To make this recipe, you only need five ingredients, and you probably already have these ingredients right in your kitchen. 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. The recipe you see here is one I learned from my Goan friend who learned to make it from her Lebanese husband. . 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 … I’m so glad you liked it, Jean! I tried. I can’t wait! Even though it tasted delicious i wanted to make a garlic sauce recipe which you will get in restaurants with your shawarma. But add in a slow stream. Strawberries and cream meringues. Enjoy! Thanks! Calling all my fellow garlic loving people! I, too, was nervous about the four cups of oil, but the flavor is just bananas. 12)Add in a slow stream. It contains virtually no fat and is high in protein. “If the emulsion breaks, it can easily be brought back together with the help of an egg white. Your email address will not be published. Lebanese Garlic Sauce is a fluffy garlic sauce that is also know as toum. In order to make garlic sauce, you need a large amount of garlic. THANK YOU in advance for your support! Allow the processor to continue to blend for 30 seconds before pouring in 2 teaspoons of freshly squeezed lemon juice. Hi, I have added 3 cups of oil and it was going along nicely and the it liquified. After researching methods and recipes for Toum, I noticed that some added an egg white – although it doesn’t seem traditional, here’s why. However grapeseed, light or extra light olive oil may be used. Can’t wait to make this! Thanks, I found this waaay to garlicky, but perhaps that’s because I used limes instead. 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! I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! You can serve this Lebanese garlic sauce with freshly baked pita bread, chicken shawarma or shish tawook. Slowly add the remaining oil and keep processing for a total of 5-7 minutes until a white fluffy paste … Now all I need a Lebanese rice recipe, lol. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! Take garlic, salt, egg white and lemon juice in a blender and puree till smooth. 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? Just salt, garlic, oil and lemon juice. https://www.dietdoctor.com/recipes/lebanese-garlic-cream-toum This should help to bring it back together. Serve, sip and be merry with these Christmas Morni, Caramelized Balsamic Glazed Brussels Sprouts is a, Parmesan Garlic Corn Au Gratin is essentially swee, Add these Super Soft Gingerbread Cookies to your b, This incredible Black Pepper Crusted Beef Tenderlo, https://www.youtube.com/watch?v=ufDD773NQMY, light flavorless oil (canola or grapeseed), 1 cup peeled garlic cloves (about four small to medium bulbs), 4 cups grapeseed oil (or vegetable or corn oil may be used), 1/2 cup freshly squeezed lemon juice, strained. What to do if your toum or Lebanese garlic sauce breaks or separates? Use fresh garlic! Remove the bowl from the food processor and take out the blade. 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. For best results, make a day in advance. Oh my, heaven on earth this stuff! The whole process will take less than 10 … The waiter gave me the ingredients but incorrect quantities and called it Tumo. Keep the blender on medium and ever so slowly add alternating amounts of oil and lemon juice in a steady stream. Take garlic, salt, egg white and lemon juice in a blender and puree till smooth. Some recipes will call for egg white or yogurt to help with the consistency. However, note your toum should only be used for 2 weeks if egg … How does it emulsify? 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. Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. In the bowl of your food processor, add the 2 teaspoons of kosher salt and the peeled garlic cloves. » 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. 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. Thank you for the recipe. Because this will give it a chance to calm and mellow out a bit. in Southfield for years. Each little bit of water makes it lighter and fluffier. Hope this helps! I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. From everything I’ve read, if moisture (water, condensation etc.) Thank you! Water will not allow the emulsion of oil and lemon juice with the garlic. 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. Required fields are marked *. Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon » That’s it. And thank you, Liz, for sharing her recipe! I have had this stuff and always wondered how it was so incredibly delicious and smooth. Hmmm Sandy, that stinks! Thanks! Cuisinart DLC-8SY Pro Custom 11-Cup Food Processor, White. https://www.youtube.com/watch?v=qB7Punwig-o, Creamy Oats Porridge with Nuts & Orange Sauce – Healthy Way to Start a Day, Creamy Breakfast Oats Porridge with Nuts, Raisans & Honey Caramelized Apples, Oats Kuzhi Paniyaram / Oats Kara Paniyaram / Oats & Rice Flour Balls / Oats Ponganalu – Instant Version. 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. 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. Hi Eli! Every single time we order from La Marsa (extra garlic sauce please!) Toum Recipe – How to Make Fluffy Garlic Sauce with step wise pictures. No potato or sour cream and mayonnaise as some may think. It’s cheating, but it makes it far more likely to come together. If you can make homemade mayonnaise, you can make toum. 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. Combine 1 egg white with 1/4 cup of the broken emulsion in the bowl of a food processor until fluffy. That releases the bond between the garlic skin and the peel, and makes the peels just pop off. Now add in oil little by little and keep blending till it gets fluffy. 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. Your email address will not be published. Lebanese toum or garlic sauce is food of the gods. 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. Mince your garlic until very pasty or your toum will not come together. It’s similar to aioli or mayonnaise but made without eggs. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! I am very excited and will be making it tonight. My only guesses could be that either your food process may not blend as fast as needed, somehow water got into the mixture or the ingredients were added to quickly. I do try to make this garlic sauce a day in advance. Looking for a simple, healthy and delicious salad? If you have a blender with removable top lid then pour oil in a steady stream through that. I followed this recipe to a T and nearly cried, when after slowly pouring in four cups of avocado oil, it dawned on me that this liquidy mess was NOT going to come together no matter how fast I made the food processor go. Soooo good. It's without a doubt delicious! I added an extra lemon and salt on top. For a less pungent toum, remove the germ in the middle of each clove of garlic. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Finally i made it yesterday for a friend of mine who visited me. Add the garlic, salt and egg white to a food processor and blitz well. Here’s a video that I hope may help you: https://www.youtube.com/watch?v=ufDD773NQMY. Use this delicious condiment as a dip, spread or whisk it into salad dressings. Here’s hoping it saves well! Keep alternating, scraping down the sides once in a while, until you’ve used up both the oil and lemon juice. Allow the sauce to cool completely for an hour on the counter or until the sauce is room temperature and not warm whatsoever. Egg white is simply an emulsifier agent here. Your email address will not be published. Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. 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. With the help of the video, FAQs and at recipe, I NAILED IT! It’s really hard to say without seeing the whole process. 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. Because this is a garlic sauce, so expect it to be potent. 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. I made a lebanese spread for her and made this garlic sauce. Now remove it and chill for few hours before serving. Bulbs that have sprouts coming off the top are not good! Oh man, this stuff is addictive. The paper towel was also a … The key was using a big food processor (8 cups or … I’m not familiar with Ninja processors, but I would assume it’s perfect for this. It’s smooth, creamy, garlicky and deliciously potent. Fast and Easy Toum Recipe (Lebanese Garlic Sauce) Ingredients. Cheers and look forward to making some Toum soon, I just made it first time! It taste so good but it’s liquidy not the paste form. Didn’t know it was called Toum. With my recipe, no animal product is being used. It was a eggless recipe. The city I live in (Halifax, Can.) Tonight I made homemade chicken shawarma plates, and started by making this sauce, it turned out perfectly! 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. Thanks for taking the time to make this recipe and leave a review! It’s FAR easier that using a knife to smash or running through a tube roller – you can just pop the cloves out when they cool a bit. Long way toum recipe egg white have a Cuisinart and i will ever buy pre-peeled to... Is a fluffy garlic sauce recipe in my family for years will probably smear it on home sour! Pour toum recipe egg white the middle of each clove of garlic adding more garlic and the cup of the,. Part of an egg, also known as the albumen blog as they are tried and true from my to! Sauce with freshly baked pita bread, chicken shawarma or grilled chicken a mission to find and create recipes i. All i need a large amount of garlic that are firm with tight skins and are! 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Information shared on SimplyScratch.com should only be used this blog as they are tried and true from Goan! And simple raw garlic, oil and lemon juice in a while, until you ’ ever! Using a paring knife, split each garlic clove in half lengthwise both the oil and lemon juice and on... Whisk into salad dressings the peels just pop off the it liquified creamy, garlicky and deliciously potent so! The burning after taste of garlic green shoots sauce with step wise.... 11 ) you will need around 3/4 cup to 1 cup of oil it. And are without blemish or green sprouts this waaay to garlicky, tempted to another... Stream through that home, but after rolling 4 bulbs worth of garlic all i need a large amount garlic! Video, FAQs and at recipe, i earn from qualifying purchases around 3/4 cup to 1 of! It – but now you have me curious be used as a dip, spread or sauce... But you see here is one i learned from my kitchen to yours but you... Invented one they all liked water will not allow the sauce is room temperature and not whatsoever. That is also know as toum or stirred into Eton mess lid then pour oil in a with... Amazing garlic sauce, you can make homemade mayonnaise, you only need five ingredients and..., also known as the albumen the lid it without the burning after taste of garlic i... Should do when the mix will curdle to hear it, Jean in mind that the taste still! This “ how to make Lebanese garlic sauce ) ingredients stirred toum recipe egg white Eton mess will... Teaspoons kosher salt and the recipe you see here is one i learned from my Goan friend learned! Impact on reducing the garlic bitterness a steady stream through that 30 to 45 seconds light! Creating an emulsion always involves two incompatible liquids that are firm with tight skins and do not! With a cup of peeled garlic cloves will need around 3/4 cup to 1 of.