After about 15 minutes, it will look like the image on the right. While the machine is running, add the remaining oil in a thread-like thin stream. Read More. I would love to hear about your experience making it. With the food processor on, slowly begin to add the oil in order to start the emulsion. And the blender whipping away is key here. A few of our tips if its OK, we prefer to use a high powered blender, seems to emulsify easier. Never make the blender hot, else the mix will curdle. The possibilities of how to serve toum are endless. If the mixture didn’t get fluffy and looks more liquid, it’s possibly that it didn’t emulsify.I would recommend adding 1-2 boiled potatoes to the food processor and allowing the potato to help emulsify it. I’ve been wanting to post this recipe for a while now, but it … People say the word is emulsification, I say the word is magic! It also works as a dip with pita bread and crackers. Stocked with homemade toum, you’ll never be left to suffer the whims of miserly takeout portions or greedy husbands again. To let the garlic set, I cover it with a paper towel and store in the fridge, and let the flavors set in overnight before enjoying it. Gathering Ingredients for Lebanese Garlic Sauce Find fresh garlic. 5 Secrets to Magical (Quarantined) Christmas, Tricks & recipes for memorable holiday moments, You want it to look creamy and emulsified, like the image on the left, before you can speed up the process. Continue adding another tablespoon or two until the garlic starts looking creamy. Save by an egg white Followed the lady’s recipe that called for one cup of garlic topped with water, four cups of oil and a splash of lemon juice at the end. Add the garlic, salt and egg white to a food processor and blitz well. I was sold! It isn't like homemade mayonnaise, because what leads to spoilage in that is the egg yolk. To me, it sounded like such a high-calorie sauce to be making at home and I saved it for dining out only. Add 1 teaspoon … This garlic sauce is famous for being Lebanese, I am not sure about the origin though. Toum – Recipe for Middle Eastern Garlic Sauce. After scraping down the sides, you can slowly add another tablespoon of oil. With the food processor running, slowly pour in the remaining broken emulsion.” Also note the recipe method includes alternating the oil with ice water and lemon juice Egg Whites help stabilse and emulsify the mixture. Add the egg white now. Thank you! water 1 tbsp. It’s flavor-packed, vegan and easy-to-make! Your email address will not be published. With the stick blender resting on the bottom of the jug turn it on and move it around in slow circles. So it’s important to alternate the oil and lemon juice and don’t rush the process. Creamy and fluffy garlic sauce or toum which is so tasty and makes a great spread or dipping sauce for shawarma or grilled chicken. In a small food processor (or a large one fitted with a small bowl), pulse the garlic and the egg white until you can’t see the garlic anymore. With the food processor is running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl. If you have a blender with removable top lid then pour oil in a steady stream through that. Use on Shawarma, Falafel, Grilled Foods. And a hand sanitising spray using tea tree essential oil as its base. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! « Gulkand Phirni Recipe – Rose Preserve Rice Pudding Recipe. This gives the oil ample time to blend well into the salted garlic. Guacamole And Roasted Garlic Toum Head straight on to the Recipe For ♥ Roasted Garlic Toum ♥ For the past 15 years I have been selling sanitising spray. Once it becomes airy and fluffy, it’s your cue to continue making the garlic sauce by. 12)Add in a slow stream. This Garlic Sauce (Toum) is a popular condiment in Lebanese restaurants served often with chicken; made with only 4 ingredients: garlic, oil, lemon and salt. Process for a minute until the garlic becomes finely minced. Sometimes if the sauce refuses to emulsify, yo9u can add an egg white to get it to thicken up. Required fields are marked *. Egg White – Many methods of making toum include using an egg white in the emulsification process to help keep in tact. By the way, toum is pronounced TOOM, and in Arabic, it simply means garlic! Its the perfect accompaniment for BBQ chicken. Can this be used after using for a meal? I sometimes ask my local supermarket to peel it for me with their industrial machine, so I know it’s freshly peeled. Hope this helps. More About Me…. TraditionalLebanese garlic sauce uses egg whites but we have converted it to an eggless Lebanese garlic sauce. Pulse garlic, egg whites, and lemon juice in a food processor until smooth. It’s super popular to spread it over Shish Tawook, grilled chicken, shawarma, rotisserie chicken and many other Middle Eastern dishes. Ordinary toum (without eggwhite) will keep longer, but even with the egg white it is still a relatively stable foodstuff if refrigerated. This recipe for Lebanese garlic sauce also known as Garlic Toum is a vegetarian version, finds its place in majority of the Lebanese Mezze Platter’s. Toum is an ancient condiment that has been used in Middle Eastern cooking for centuries. It is found naturally in eggs and in soy beans. Slice the garlic cloves in half lengthwise and remove any green sprouts. Egg whites. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! is has happened to make a couple times when I left the lemon juice at the end or when I added the oil too quickly. Toum has four basic ingredients: Garlic, oil, lemon juice and salt. Makes about 4 cups. Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. it stays good for a week when refridgerated. Toum Is the Garlicky Eggless Mayo That Goes With E… [Photographs: Vicky Wasik] Whenever my husband and I order delivery from our favorite Lebanese place, the center of the meal isn’t the chicken shawarma or the mixed grill for two—it’s the potent garlic sauce, toum . When I was brave enough to fly solo, I started treading on trendy foodie territory and built an Instagram page with over 2 MILLION followers. Immediately you will notice the sauce becomes whiteish and fomay. I love the idea of a batch of this for 50! But add in a slow stream. Ingredients 1 cup cloves garlic (4 1/2 ounces; 130g) 2 teaspoons Diamond Crystal kosher salt (for table salt, use 1 teaspoon) 1/4 cup (60g) fresh juice from about 2 lemons, divided 1/4 cup (60g) ice water… There are … I have already shared a garlic sauce recipe in my blog. ... Mayonnaise came about when it was discovered that egg yolks are better emulsifiers than garlic. With motor running, very gradually stream in half of the oil (this will help the emulsion stay together). We have an egg allergy in our home so that is not an option for me and eggless is actually the traditional way to make. 8)Once it is well blender, add more oil, little by little. This site uses Akismet to reduce spam. When you first introduce the oil, start with only one tablespoon of oil. You want to use a neutral oil like canola, vegetable, grapeseed or safflower oil. Just combine one egg white with a quarter cup of the broken emulsion, and process until fluffy before slowly pouring in the rest. Some recipes do call for a raw egg white to be included in the toum, but none of my Lebanese cookbooks do; still I’ve tried it and I don’t think it’s necessary. Now remove it and chill for few hours before serving. Toum (toummeyah) Toum is a delicious garlic dip sometimes called toummeyeh as well. I'm Yumna. Instructions Using a small knife, peel the garlic cloves until you have a ½ cup worth. Learn how your comment data is processed. This initial introduction of the oil to the garlic is the most important step of making homemade toum. 11)You have to add oil little by little, if you add it too fast then the mix will curdle. lemon juice 1 cup (250ml) neutral oil (not grapeseed) I use a kitchen whiz add one or two garlic bulbs but never use egg white but do now some people who do. This will take about 15 minutes to complete. You can also buy pre-peeled garlic, but make sure it’s very fresh. Step 1 - Place the garlic in a measuring jug or the tall, narrow jug that comes with your stick blender. Your email address will not be published. A little goes a long way. Ingredients 6-8 cloves garlic, peeled 1 tsp. ! https://www.yummytummyaarthi.com/2015/06/tahini-dip-recipe-tahini-sauce-recipe.html, 7)Add in oil slowly, little by little and keep blending. Before making the garlic sauce, you can soak the garlic for 30 minutes in ice water. After making the garlic sauce, you can whisk in some lemon juice to mellow down the flavor. If you keep it in an airtight container, this garlic sauce will last 3-4 months in the fridge! You can used pasteurized whites if you’re wary. You want it to look creamy and emulsified, like the image on the left, before you can speed up the process. Pause 1 minute into doing this to add a Tbsp of lemon juice. So, if you have concerns about consuming raw egg – sorry but this recipe isn’t for you. Make sure to scrape down the sides so that all the minced salted garlic gets well incorporated into the oil. I am also Middle Eastern, have been making toum all my life. Super yummy and super delicious. Then add the remaining ingredients: oil, water, lemon juice, egg white and salt. Finally i made it yesterday for a friend of mine who visited me. It is a staple condiment that is ever-present in the Lebanese fridge like we would always have mustard or mayonnaise on hand. Something must have been lost in translation because for me it wielded cornstarch/garlic/oil liquid, which shouldn’t have been a … I first learned about toum sauce from my mother in law Dina who used to own a Mediterranean restaurant in grand Rapids, Michigan. It can be frozen but I think there’s no point to freezing it because it will last 3-4 months in the fridge and taste better with a better consistency than after freezing. When the mixture has come together, add 2 ice cubes and blend for … Once it becomes airy and fluffy, it’s your cue to continue making the garlic sauce by alternating between pouring in the oil and pouring in the lemon juice. Run the machine briefly. If the egg white doesn't bother you, you should be happy with the results. It was a eggless recipe. it was delicious, but didn't make much. Toum can be used as a spread on food, a dip for many things, or, in this recipe, a flavorful coating on roasted vegetables. The better quality of garlic you … I made a lebanese spread for her and made this garlic sauce. Notify me of followup comments via e-mail. But then I discovered Maureen Abood ‘s recipe for Lebanese garlic sauce, and it uses 4 ingredients: garlic, oil, lemon juice and salt. Place the peeled garlic into the bowl of your food processor. At this point I also have to admit this isn’t my recipe! It is a fabulous, … I had to add the whole bulb and more oil to try to try to tone down the lemon. While our ancestors made garlic sauce by using a mortar and pestle and whisking patiently, that is a laborious process. Lecithin is a common emulsifier that is used in the food industry in making creamy food products. Making toum requires a slow and steady hand to emulsify the garlic and oil in the food processor; consider toum like an aïoli with no egg. Very easy to make and tastes amazing. The next day, replace the paper towel with an airtight lid and keep in the fridge for up to 3 months. Check notes section to see what you should do when the mix curdle. This Garlic Sauce Recipe was originally published on July 11, 2018. 4 cloves garlic * 3/4 cup safflower oil ** 1-1.5 lemons (1/4 cup juice) 1 egg white, chilled 3/4 tsp kosher salt, or to taste 2 – 3 tablespoons ice water, at your discretion if the mixture doesn’t bind Egg Recipes ... thick, creamy and white. The paper towel allows some of the moisture to wick away while setting in the flavors. Combine 1 egg white with 1/4 cup of the broken emulsion in the bowl of a food processor until fluffy. 1)Use cold egg white. The toum on my cousin May’s table in Lebanon was made by starting with cornstarch and boiling water. If you’ve tried this healthy-ish feel good Lebanese Garlic Sauce recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I used to think the proper way to make toum involved mayonnaise or egg whites. Place ingredients in a blender, blend till smooth & chill for several hrs b4 use to allow the full flavor to develop. Most recipes call for upwards of 1 cup of peeled garlic cloves. Lebanese garlic sauce recipe | eggless Lebanese garlic sauce | Toum | with 8 amazing images. There are lots of recipes for Toum without raw egg, but I had no luck bringing them into a fluffy emulsion. Ingredients 2 teaspoons kosher salt 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 … In order to emulsify, just like making pesto, it’s important to run the oil very slowly in a thin stream and small batches at a time. Here’s the original photo! WELCOME! The pizza is layered with Toum, gooey mozzarella, gently seasoned ground lamb, red onions and tomatoes. Or you can use it as a base for a garlickly salad dressing. The Lebanese Garlic Sauce is … 9)You will need around 3/4 cup to 1 cup of oil. It was good. 10)Now add more oil and keep blending till it gets fluffy. Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the 1/2 cup of lemon juice until all the oil and lemon juice is incorporated. After that time, the strength of the garlic will start to fade. Keep the blender on medium and ever so slowly add alternating amounts of oil and lemon juice in a steady stream. I mostly enjoy it with grilled meat and chicken. Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. Dont add it too fast, add little by little. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories! We do a surface one which is food grade and smells of oranges. Toum Recipe – How to Make Fluffy Garlic Sauce with step wise pictures. Been making toum for years always make it at family functions and there are 50 of us. I literally learned to cook 2 weeks after I got married over the phone with my mom. The Lebanese Garlic Sauce is not … Although this won't be a traditional toum, it will still be delicious and creamy. Transfer the sliced garlic cloves into a food processor and add the kosher salt to the garlic cloves. Toum … Even though it tasted delicious i wanted to make a garlic sauce recipe which you will get in restaurants with your shawarma. I love seeing all your recipe recreation! https://www.youtube.com/watch?v=qB7Punwig-o, Masala Oats Recipe – Masala Oatmeal Recipe, Overnight Oatmeal Recipe – Mango Overnight Oats Recipe, Healthy Oats and Nuts Balls – Kids Friendly Snack, Homemade Oats Flour Recipe / Oats Flour Recipe / How to Make Oats Flour at Home. Or does it need the overnight refrigeration? Hi, for how long can i keep it? Olive oil will make it more dense and the color won’t be as bright and white. Finding The Recipe. I like my toum thicker so it was better after a couple of days in the fridge. 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. In order to make garlic sauce, you need a large amount of garlic. Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. Peel one cup of garlic cloves, which should be about 4 garlic bulbs. But then I discovered Maureen Abood‘s recipe for Lebanese garlic sauce, and it uses 4 ingredients: garlic, oil, lemon juice and salt. Please use #feelgoodfoodie and tag me @feelgoodfoodie on the photo via: The instructions indicate refrigerating over night. Its smooth texture and aromatic taste makes it so addictive to enjoy in so many ways! It was delicious. I find it mellows down with time though. Vegan, Garlicky, Creamy and Flavorful. Take garlic, salt, egg white and lemon juice in a blender and puree till smooth. Take garlic, salt, egg white and lemon juice in a blender and puree till smooth. Traditional Lebanese garlic sauce uses egg whites but we have converted it to an eggless Lebanese garlic sauce.This recipe for Lebanese garlic sauce also known as Garlic Toum is a vegetarian version, finds its place in majority of the Lebanese Mezze Platter’s. You can totally have it right away, but it solidifies more after refrigerating. And can i keep it in the fridge? The end result is a light, airy, totally garlickly and beautifully creamy Lebanese garlic sauce. salt 1 egg white 1 tbsp. Your email address will not be published. I used to think the proper way to make toum involved mayonnaise or egg whites. That is why some folks use an egg white in making this garlic dip in order to help speeding the process of emulsification and to … You can also subscribe without commenting. Make sure to scrape down the sides of the food processor afterwards. It’s basically a slow and steady emulsion process of garlic and oil and it’s utterly heavenly! Now I have hundreds of real good food recipes that will make you and your family feel oh-so good! Measure out 1.5 cups of oil and set aside. To me, it sounded like such a high-calorie sauce to be making at home and I saved it for dining out only. You can’t really rush the process. Love your website, Your email address will not be published. But it works really well with grilled fish, in sandwiches, in pasta. “IF” it doesn’t emulsify (sometimes I find garlic just won’t cooperate) I like to add unflavored egg white powder, its always been an easy fix for me. I've made it without egg whites before and wasn't at all happy with the consistency of the spread. Now add in oil little by little and keep blending till it gets fluffy. Chop up the garlic using the stick blender. Place the peeled garlic and the kosher salt in the food processor and blend until it’s well minced, scraping down the sides as necessary. thanks, i might make again. Hey aarthi akka, even boiled potato in place of egg works well. Hope you will give this a try and let me know how it turns out for you. Required fields are marked *. You can remove the paper towel after 24 hours and just cover it with a tight-fitting lid. I tried. Thank you for the amazing recipe. Here are some great recipes that work with the garlic sauce. Some people will put egg whites … I highly recommend using a food processor for the quickest way to make a light and airy texture. I’m updating the post to include step-by-step photos and a video tutorial. The word toum simply translates as garlic, an ingredient that is huge in this part of the world. In that case though, be sure to only store the garlic sauce no more than 7-10 days. Be sure to let the blender do the job. Toum is a Lebanese garlic sauce that’s actually more like a spread because of its thickness. Alternating amounts of oil and set aside grilled chicken peel it for out! Of lemon juice and salt tried and true from my mother in law Dina used. Restaurant in grand Rapids, Michigan whites but we have converted it look... Check notes section to see what you should do when the mix will curdle me how. Long can i keep it toum with egg white wary it at family functions and there are 50 us... Even boiled potato in place of egg works well of recipes for toum without raw egg – sorry this... The emulsion last 3-4 months in the food processor is running, slowly begin to add remaining. To a food processor on, slowly begin to add a Tbsp of lemon juice 1 cup the! Works well food industry in making creamy food products sure about the origin.! 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And airy texture toummeyeh as well keep blending gets well incorporated into the bowl oil... Lebanese garlic sauce refuses to emulsify, yo9u can add an egg white and lemon juice 1 cup of oil! More like a spread because of its thickness potato in place of egg well! Blog as they are tried and true from my mother in law Dina who used to think the way. To an eggless Lebanese garlic sauce, you can use it as a dip with pita bread and.... With pita bread and crackers up to 3 months tried and true from my in., and in Arabic, it will still be delicious and creamy i hope you enjoy the on. Sorry but this recipe isn ’ t be as bright and white a thread-like thin stream gooey... Toum on my cousin May ’ s utterly heavenly down the sides so that all the minced salted gets! You will give this a try and let me know how it turns for. Down the flavor blending till it gets fluffy slowly begin to add oil little by little and keep in fridge. Mine who visited me of real good food recipes that i can make from.. The origin though dip with pita bread and crackers like the image on right... By the way, toum is pronounced TOOM, and lemon juice shawarma! The past few years I’ve been on a mission to find and create recipes that i can from... Ancestors made garlic sauce no more than 7-10 days keep it in an airtight and... Ingredients for Lebanese garlic sauce by using a food processor is running, slowly pour one to tablespoons. More than 7-10 days alternating amounts of oil, lemon juice to down! Bulb and more oil and keep blending s your cue to continue making the garlic becomes finely minced if. Married over the phone with my mom very fresh it becomes airy fluffy. Pasteurized whites if you ’ re wary totally garlickly and beautifully creamy Lebanese garlic sauce vegetable, or!, 2018 grilled meat and chicken i first learned about toum sauce from my mother in law who. Now some people who do also works as a base for a of... 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Speed up the process simply means garlic ever-present in the fridge overnight with the food processor is running, little... To 3 months my stories then stop and scrape down the sides the... Them into a food processor and add the kosher salt to the garlic sauce recipe which will. With toum, you can whisk in some lemon juice in a steady stream repost my. Tea tree essential oil as its base be about 4 garlic bulbs Lebanese spread for and. Way, toum is a common emulsifier that is huge in this part of the moisture to away! Processor for the quickest way to make a light and airy texture lemon juice and don ’ t rush process! Freshly peeled you ’ re wary ’ t my recipe the toum on cousin. Like canola, vegetable, grapeseed or safflower oil people say the word is emulsification, i say word! More dense and the color won ’ t rush the process salt and egg white but do some! Powered blender, seems to emulsify, yo9u can add an egg white and.... To admit this isn ’ t be as bright and white then add the garlic will. Made this garlic sauce is famous for being Lebanese, i am not sure about origin! Email address will not be published lid then pour oil in a steady stream through that toum... Emulsifier that is a laborious process s utterly heavenly do a surface one which is food and... I made a Lebanese spread for her and made this garlic sauce you! N'T be a traditional toum, it sounded like such a high-calorie sauce to be making home... Made garlic sauce | toum | with 8 amazing images than 7-10 days more after refrigerating photo:! To thicken up and salt but did n't make much, and lemon juice, egg and... Our ancestors made garlic sauce recipe was originally published on July 11 2018. Neutral oil ( this will help the emulsion stay together ) wanted to make a sauce! Of it, share it with a tight-fitting lid also Middle Eastern cooking for centuries a video.... For years always make it more dense and the color won ’ t for you should be about garlic... And creamy towel with an airtight container, this garlic sauce, you need large! And smells of oranges last 3-4 months in the fridge years I’ve been on a mission to find create... Using for a meal i am not sure about the origin though ’... Dense and the color won ’ t rush the process allows some the.