Toum may be refrigerated in an airtight container for up to 1 month. Sometimes, even when you've delicately drizzled in oil and patiently made your garlic paste, this fussy sauce still breaksperhaps because the food processor overheated the toum, or the garlic was old and dry. Im updating the post to include step-by-step photos and a video tutorial. I am so glad you found my website and are enjoying it! ice water until smooth. Yes it is very similar to traditional alioli! Super easy and delicious! Toum or Lebanese Garlic sauce is an amazing condiment, loaded with oozing goodness of garlic. I'm sorry to hear that. As the mixture emulsifies, gradually raise the blender until the whole mixture is white and fluffy. Will need to be scraped down regularly but worth it. It has been keeping perfectly in the fridge as well. Learn how your comment data is processed. Olive oil can turn bitter after some time in the food processor, so . Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the cup of lemon juice until all the oil and lemon juice is incorporated. In life, we are all inevitably going to experience negative situations at some point. Peel the garlic cloves and place them in a wide mouth quart jar or similar sized container, then add the salt and lemon juice. Yes that is due to blending. She did point out that its not just her taste that has kept toum off our tableits never been on any table in either her or my fathers families, and it is not in her favorite old country cookbook, either. As it begins to blend, you will notice the bottom becoming white and fluffy. Mine broke, as it has with every other method I've tried. As a fan of Aioli, my quick go-to condiment, Im naturally drawn to this. We lived in LA and were obsessed with the garlic sauce from a popular restaurant. (Read my article onremoving the garlic germfor a more in-depth explanation.). It was super easy and turned out so good! I make a one cup batch of toum by quartering the above ingredients and starting with a mortar and pestle before proceeding to an immersion blender. Toum is essentially a type of mayonnaise, an aoli, both of which are emulsions of egg, oil, and lemon juice. So march forward with courage, how bad can a cup of garlic be? I had suffered from inflammation, which was in part due to canola oil and vegetable oil. But if it doesn't, it's definitely not wasted! Hi Lee, When you first introduce the oil, start with only one tablespoon of oil. With the food processor running, slowly drizzle half a cup of olive oil, followed by a tablespoon of lemon juice into the garlic paste mixture. You can make this in a snap with the a help of a food processor and one important technique. Kids ate the works. Thank you so much for trying it and leaving a comment! But the immersion blender and the wide mouth jar were the perfect solution. Why is everyone running? Easy-peasy and sooo good on roasted veggies and fries! Now its the turn of this Lebanese garlic sauce (aka Toum sauce). The toum on my cousin Mays table in Lebanon was made by starting with cornstarch and boiling water. I was able to keep the emulsion all the way to the end while mixing by hand with a wooden spoon, which surprised the heck out of me. Also thank you this is the first time Ive made the vegan tour without it splitting, your tips were amazing! Something went wrong. Ive tried at least 4 different brands of blenders. Heres an update on my efforts though: I highly recommend using a food processor for the quickest way to make a light and airy texture. It is supposed to be very garlicky, but not so strong to give you ulcers or any other reaction unless you are sensitive/allergic/intolerant to garlic. Incredible. Help! No where in the instructions do you use 3 CUPS of oil very deceptive. Any tips on why and how i can prevent this? The handle was hot-maybe it's not strong enough?? Scrape into a bowl or container with an airtight lid, but dont put the lid on yet. Its also a pungent vegan alternative to mayo and perks up any sandwich. While this may work its definitely not traditional! But either way I'm happy you're enjoying it! I love hearing about the Lebanese where you grew up, and the wonderful food they made and you enjoyed. Both are made with a base of garlic, salt, and oil (often olive oil though vegetable oil is also used), though aioli sauce can sometimes contain egg too as a stabilizer. So take a look around and make something delicious! However, my blender (its cheap) wasnt up for the task of mixing the emulsification that was forming. Add the garlic and salt to the food processor (or a bowl if you're using an immersion blender). The grocery stores also carried a creamy garlic sauce and also a sauce/relish made with hot yellow peppers, onions, garlic, lemon juice and oil they were wonderful but Ive always loved that garlic sauce now I know its called Toum. I have not tried it with any other appliance though. I even use it as part of my chicken marinade or even as my garlic aioli sauce in my sandwiches. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. The hardest part is peeling the garlic - but totally worth it! I agree - it is so good on just about anything! Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil . I made it for the first time today and it worked beautifully! 2. I never comment on recipes but oh my god? I started stirring the mixture again and a magic trick happened before my eyes it started to emulsify! My mom was also very surprised to learn this method as she has been making it the more time consuming way her whole life. Hi! Made it twice and it turned out great both times but 2nd time around after 2 days the the sauce lost its emulsification and turned runny. Mine did not get thick, I think my jar is too wide! Place the garlic and salt in the bowl of a food processor. The mixture will turn fluffy and white. I've tried it with several different immersion blenders and have never had it separate. If you don't like the bitterness, I suggest looking for a less bitter vegetable. Chill oil in freezer 30 minutes (this helps the sauce emulsify). Well youve come to the right place, and I promise youll leave saying, That was good so good!. Ruth: BRAVO!!! For less clean up, use a jar that is wide enough to fit the immersion blender and that is large enough to fit all the ingredients - that way you can store the toum in the same jar you made it in. Same thing happened to me. I doubt bottled lemon juice would be the reason but I haven't tested it with it so it's possible. Hmmm, not sure this would prevent emulsification but worth trying with regular Kosher or table salt. 2 teaspoons Diamond Crystal kosher salt (for table salt, use 1 teaspoon), 1/4 cup (60g) fresh lemon juice from about 2 lemons, divided, 3 cups (600g) neutral oil, such as grapeseed or canola oil, divided. So I added the first dose of lemon juice and it started to thicken just a bit as was expected. While our ancestors made garlic sauce by using a mortar and pestle and whisking patiently, that is a laborious process. Before making the garlic sauce, you can soak the garlic for 30 minutes in ice water. In the mortar, combine garlic and salt and grind until it becomes a smooth paste. Yum! Eat by the spoonful Add all the oil on top of the mixture, then the place immersion blender at the very bottom. ThatCatisaFish I didn't remove the germ and it's fine. Continue to add oil one tablespoon at a time, mixing until it's absorbed entirely. Storing it in the fridge with a paper towel helps to remove any excess moisture. Add a few drops of oil to this paste and work it into the garlic with the pestle until it is fully absorbed. Depends on the size of your heads of garlic, but 2-3 large heads should do it. I used safflower oil but have tried with olive oil previously. I carefully ration the precious substance, but my husband mindlessly finishes his tub and a half and descends onto my share, leaving me forced to recalibrate each of my smears and paw hysterically at empty containers. Made this Sunday but my ratios were a little off. For more information, please read our disclaimer. Process the cloves in a food processor, along with kosher salt for added friction, until completely pured. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Love TOUM! Slice the garlic cloves in half lengthwise and remove any green sprouts. Even if the sprout is barely there or mostly white, remove it, as it causes a bitter flavor. After you've added the first few tablespoons of oil, then start to alternate, adding a little oil and then a little lemon juice (around 1 teaspoon at a time) while the machine runs. I would definitely steer clear of those oils that may cause inflammation in the body. So much easier than the recipe I have been using! It is similar to mayonnaise in color and texture but, with a very pungent taste. It could be because of your jar or because you moved the immersion blender up too fast before it got thick. I am super excited to try this. . WOW! Place the garlic and salt in the bowl of the food processor and pulse until it is finely minced, stopping to scrape down the sides of the bowl between pulses. Combine 1 egg white with 1/4 cup of the broken emulsion in the bowl of a food processor until fluffy. Hi John, did you take the green sprout out of the middle of the garlic? Were talking months, my friend! Hi Angie! Thank you! Let me know if you have any other questions! After adding each half cup of oil, add spoonfuls of lemon juice and water. I buy it locally. One of my favorite TNG bts stories is how the staff considered killing Will and replacing him with Tom, which would have been a bold way to shake everything up #StarTrekPicard Anything that combines serious and garlic in its title is a must-make in my book. Youre so welcome! I live in Ohio, just south of Detroit, and we have many wonderful Lebanese restaurants in our area. Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. My toum has failed more than once, my friend. 3 cups of oil and one cup of garlic clothes gone to waste. Then once it mellows in the fridge, youre usually able to enjoy larger quantities of it. Weve used it as a condiment for roast chicken and grilled fish, dipped steamed green beans and potato chips (!) It used to take a lot of my time to make it by hand. Just tried the recipe and while the texture is amazing, the garlic is really strong. I had a few rounds of unsuccessful toum during that time and decided Id leave perfecting it to another daylike today. Place a lid on the jar and chill in the fridge, ideally overnight, for best flavor. Using some in my tunafish spread today! Super easy directions to follow. Just be patient and blend on the bottom until it turns white and fluffy, then slowly move up a bit, stay there and blend until white and fluffy, and repeat. All you need are just 4 ingredients, a food processor, and a bit of patience. Turns out I was missing out on the kind of garlicky flavor that gives BAM! This makes bringing toum together a more delicate process than making mayo, but with some patience, you can avoid pitfalls. I suggest allowing it to marinate for at least 2-3 hours in the fridge before using it. Dont worry, you can harness the emulsifying powers of an egg white to bring it back together. Because garlic is a weaker emulsifier, keeping the paste thick creates more drag on the oil droplets, helping to keep them apart. Before we jump right into it, lets get one thing sorted; this isnt a recipe Id describe as easy. The truth is, any time there is emulsification involved, there is a chance of something going wrong, and this Toum is trickier than mayonnaise to emulsify. Used a food processor, and it emulsified so well! Add another tablespoon lemon juice and process until completely smooth and slightly fluffy. I am sooo happy you and your husband loved it! Repeat this procedure until you have slowly added enough oil to have a couple of tablespoons of garlic emulsion. I was going to wait until I tried it tomorrow after being in the fridge overnight, but just couldnt wait! It does state to continue pouring the oil into the food processor. Hello I made this but when i tried eating it. Thanks. And the fact that it's the easiest toum recipe ever and naturally vegan is another plus. Something must have been lost in translation because for me it wielded cornstarch/garlic/oil liquid, which shouldnt have been a surprise given that oil and water dont mix. It wasnt until I emailed them and told them I would never post another recipe on their site because they ruined the recipe by changing it that they edited it and now it has gotten many good reviews. when this recipe popped up in the side bar. However, here are a few of my top favorite ways to use this Toum. I am now frantically searching for a way to make it myself lest I go broke buying it form his store I read that making smaller batches is difficult would halving the recipe work? Hi Billie! Despite my desperate messages for extra toum, they never pack more than three two-ounce containers of the stuff. Nell spent the morning scouring the fridge for things I can put the garlic sauce on. In other words, we are addicted!! I know we did grow up with this either, but the first time i had it was in St. Paul MN, and to honest i can take it or do without it. I'm sorry to hear your garlic separated. Diet type Gluten Free Vegan Nutrition summary 16.0 servings per container | 1 tbsp (14g) Nutrition facts Ingredients About this item Grocery Dairy TEAPIGS Peach & Mango Cold Brew Tea, 10 CT 111 Amazon's Choice So excited for you! . But if you did that, then the only other possible reason is the power of your immersion blender unfortunately. Leave the toum to mellow: I know this may not be what you want to hear, but the garlic will actually begin to mellow after a few days in the fridge. I used a Kitchen Aid immersion blender and it turned out perfect! If you try this Lebanese garlic sauce recipe, then let me know your thoughts and questions in the comments. After making the garlic sauce, you can whisk in some lemon juice to mellow down the flavor. If you love garlic as much as I do, you can use this Lebanese garlic sauce in pretty much anything. I think you touched upon a very important factor in your blog for those struggling with making Toum: Size matters. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. We all learned to make the Garlic Sauce, what we always called it, in a blender but it was iffy to turn out thick. Also, congrats on the blog! Transfer toum to a container and store in the fridge for up to 1 month. , Amazing! I had no idea what the white stuff on the pita was and Ive been searching every Mediterranean-centric restaurant in Nashville trying to find it, with no luck. Slowly adding one spoonful at a time, allowing the machine to run throughout this time. From here on out, Toum will officially be your new favorite condiment. To play it safe, use a drizzle pattern that is slightly above drops This is super boring but it is less risky It is not a guarantee though as ALL factors play in in emulsifications. Look for firm, tight heads with no signs of bruising or sprouting. The way your hands." I just made this last weekend, looooooved it!, Will make it again and again, super easy too! The store has been closed for years now. Thank you so much for making my recipe and leaving such a kind comment . I totally understand. Cant wait to try it! It worked wonderfully with an emersion blender and avocado oil!! Need an idea for what to make for dinner tonight or want check out my authentic Lebanese recipes? Will be sharing the recipe with friends. This will be on regular rotation. So happy you put this recipe out there, youre the best! I even cut the recipe in half without any problems. It can be made with a food processor or immersion blender. I was sold! Add garlic and salt to a food processor and process until the garlic turns into a paste. Once you go up before reaching that point, it will not thicken unfortunately. Mmmmm! )We MUST definitely use the ((VIRGIN OIL)), NEVER EXTRA Virgin. My favorite tips & recipes to delicious Lebanese meals. It really is so useful in the kitchen! Helloit sounds like the mixture didnt emulsify. about me | contact | subscribe, COPYRIGHT 2020 ALPHAFOODIE (Nutrition information is calculated using an ingredient database and should be considered an estimate.). Be sure to use a food processor, spatula, and measuring cup that are completely drywater can cause the emulsion to break. In that case, though, be sure to only store the garlic sauce for no more than 7-10 days. Again, proceeding very slowly. I used an immersion blender in a mason jar and it worked beautifully. If you have a steady hand, you can drizzle it in from the bottle otherwise, use a tablespoon measuring spoon. Now if I could just get a good recipe for bsisaI dont know if that is Lebanese, but its common in Tunisia and, with fresh dates dipped into it, its addictive. Enjoy your homemade toum! Here it is! I started my journey in the blender, chopping/mixing the garlic with the salt. I would love to hear about your experience making it. In my lucky first trial, I started with a blender as my food processor did not have a whole on top. Ive found recipes for Toum previously and I succeeded in making it once or twice in a blender. I have several suggested in the recipe card, such as avocado, vegetable, canola, grapeseed, etc this recipes works great with any neutral oil! I am 4th generation and we came to Kentucky in 1890 dont ask me how we ended up there. Thanks ChrisI have not had great success with a smaller recipe or a blender for toum! I can imagine using this on salad and hot vegetables or, ya know, just on a spoon. Do you think its possible to make this in a Vitamix blender? Hi Maria! Notify me of followup comments via e-mail. Seriously garlicky! Crush the garlic cloves with the salt in a mortar or deep bowl until you have a smooth paste. This first step is to make a smooth and fluffy garlic paste. This can be done with vigorous shaking and agitationlike when you're whisking oil into avinaigrettebut without an emulsifier, the coupling is only temporary. We had with roasted potatoes tonight but I'm fully prepared to ear this over my cereal! Once it becomes airy and fluffy, its your cue to continue making the garlic sauce by alternating between pouring in the oil and pouring in the lemon juice. And if it would be possible to salvage it? Yay I'm so happy you're loving it Di! I got my first taste of Toum last weekend at a tailgating party for our local soccer club. With the motor running, drizzle in the oil 1 or 2 drops at a time. Great tips. Thank you! Once the garlic and salt are minced, add half the lemon juice and continue processing until a paste begins to form. I usually use all vegetable or canola oil, they left in the part about using part Olive Oil, they originally had to use Extra virgin, that really ruined the recipe. Once the garlic is smooth, blend in some fresh lemon juice. Garlic sauce is a favorite of everyone in my family and whenever we get Lebanese food (which is a lot) we always order extra. hello, I have tried to make a garlic aioli for some time since having Toom in a Greek restaurant (Operated by a Lebanese Chef) I was going the olive oil, egg yolk route as I had no idea what I had eaten. Wow! Thank you so much . Enjoy the toumIve developed a new recipe for toum in my cookbook (out next year) that I think you will enjoy too. I hope you enjoy this recipe when you give it a try! You can use it as a dip for fries or veggies. Thanks for posting.