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 Your email address will not be published.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