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