Perfect. Using a paring knife, split each garlic clove in half lengthwise. This recipe is AMAZING!!! Im sorry for thisyou are NOT alone! Thanks so much for trying it and leaving a comment! Great pictures! NOT a stupid question at all Anita!! Or am I just missing the button? I tried my old method again with the same disappointing results. If you keep moving the blender up and down, it will stay liquidy. Continue in this manner, alternating oil and lemon juice in very slow, steady streams and stopping occasionally to scrape down the bowl. First, peel the garlic and, optionally, remove the germ (green sprout) from each cloves center (which is bitter). Turn the food processor back on and drizzle the chilled oil through the top as SLOWLY as possible, one cup at a time. Use kosher salt. Well youve come to the right place, and I promise youll leave saying, That was good so good!. For her, garlic is like an annoyance that just wont go away, the mosquito bite of foods. Thanks for your comment . Ingredients cup garlic cloves (slice down the center and remove green germ) 1 teaspoon kosher salt 3 tablespoons fresh lemon juice Also, with the processor method, I didnt need to use the full 2 cups of oil, achieved the perfect texture and consistency with 11/2 cups of oil. The dip was so creamy and tasty! Took me a full 5 minutes for this step alone. I found the food processor too big for the quantity I wanted to make and it could not mix the ingredients properly. Thanks again all and maybe this will help others in making their own addictive Toum. Ive never tried it with ghee and am actually not sure if it will work. Depends on the size of your heads of garlic, but 2-3 large heads should do it. Looks easy and so good! My husband is actually the cook in the family & he has not been able to get this right with other recipes. Combine one egg white with a quarter cup of the broken emulsion and process until fluffy before slowly pouring in the rest. I was determined to make toum and I tried so many recipes and so many kitchen appliances and I have never been able to get it to emulsify. I would be so happy to hear how it turned out for you. This is the BEST recipe ever!!! Your email address will not be published. What recipes are you looking for? Just made it. 25% of the way into adding the oil/juice, I came to the realization that my blender could no longer mix the emulsification blender wouldnt churn the mixture any longer. . . The toum on my cousin Mays table in Lebanon was made by starting with cornstarch and boiling water. Except toum, which means garlic in Arabic, contains no eggs; it is an emulsion of lots of garlic, lemon juice and a neutral oil. All of the best to you! Wow what a delicious twist! Recently added some to mashed potatoes and it really cut down time in the kitchen. I'm so happy you loved it! So sorry that happened to you! Next, add oil very slowly, in a thin stream. AMAZING!!!! Im sorry it didnt hold!! Use fresh lemon juice if you can. Peel all garlic and remove any green stems in the middle (cut each clove length-wise in order to see if there's any green). I totally understand. Pair it with grilled chicken, roasted veggies, and french fries. Yesss I love doing that too! Ive found recipes for Toum previously and I succeeded in making it once or twice in a blender. Please let me know if that helps! My Dad loved fresh garlic in his salata (sp?) If youvetried this healthy-ish feel good Lebanese Garlic Sauce recipe or any other recipe on FeelGoodFoodie, then dont forget torate the recipeand leave me a comment below! Dont worry, you can harness the emulsifying powers of an egg white to bring it back together. I ended up mixing in 1/4 cup oil with 1 tsp juice at a time to make sure I didnt lose the emulsion. I highly recommend using a food processor for the quickest way to make a light and airy texture. Once 1/4 cup of the oil is added, drizzle it in a thin stream instead of drop-by-drop. Hi Johan! I cant wait to try making this and thank you Gladys for this tip and I look forward to many more!!! This is exactly the recipe I have been searching for! The store has been closed for years now. 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. The emulsification (including lemon juice) was good and rapid UNTIL a certain point when the oil had no place to go and simply accumulated on top of the paste So, I got highly concentrated garlic paste that is too garlicky and salty which was not bad as long as I used very very little in, for example, a Shish Tawook sandwich. Sometimes, no matter how much you think youre doing everything right, the emulsification doesnt seem to want to happen. Cant wait to ask my dad is his parents or grandparents ever made it and I cant wait to try your recipe. Any reason why? So much easier than the recipe I have been using! After making the garlic sauce, you can whisk in some lemon juice to mellow down the flavor. Hope that helps . It's served with roasted chicken and kebabs; some customers even request it with babyback ribs. Thanks for the recipe and link to the video. Incredible. My immersion blender starts getting a little warm during the last minute of blending, but not so bad that it stops or affects the speed or result. 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. Def one of my fav people to follow for recipes now! This will take about 15 minutes to complete. So sorry to hear that. Olive oil will make it more dense and the color wont be as bright and white. Thank you so much! I cant believe you just published what I have been wanting for years! In which case youre still going to love a smokey, char-grilled plateful of barbecued laham mishwehlamb kebabs, coming up tomorrowjust like I always have, even without the extra BAM. Skordalia (Greek Garlic and Potato Spread) Recipe, We Tested A Variety of Mortars and PestlesHere Are Our Favorites, Real Bouillabaisse (Bouillabaisse Marseillaise) Recipe, 25 Easy Snack Recipes to Satisfy All Your Munchies, 15 Delicious Dips to Pair With Vegetables, Pita, and More, We Tested 9 Mid-Priced Blenders To Find One That Blends With Ease, The Best Pesto alla Genovese (Classic Basil Pesto Sauce) Recipe, Whisking Versus Blending Mayonnaise: The Best Tools for the Job, Modern Spanish-style Allioli (Olive Oil and Garlic Mayonnaise). I tried to make smaller batches and other people said to add a raw egg white but Im allergic to egg so I couldnt! So amazing! Thank you for the good recipe:)). Cant wait to make the toum as itll be perfect with tomorrow nights chicken shish taouk. Of course, you can also add sugar and/or salt. Thanks. Kind of hacky, but you can salvage toum that's a bit too hot by blending in a . This post may contain affiliate links. You cant really rush the process. I cant wait to see how it tastes as the garlic mellows out just a touch, but right now it seems as though it will be quite good. Do you think its possible to make this in a Vitamix blender? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Usually the reason it doesn't thicken is if you didn't blend it long enough on the bottom before raising up the blender. Mine did not get thick, I think my jar is too wide! I came to the realization that toum is probably the mystery sauce that I have come to love. You can make this in a snap with the a help of a food processor and one important technique. Eat by the spoonful In the mortar, combine garlic and salt and grind until it becomes a smooth paste. Any suggestions? This Lebanese garlic sauce (Toum) is thick, creamy, absolutely packed with garlic flavor, and ready to eat with everything! I can already eat it with a spoon. Uncle Joe would prepare this when he grilled lamb.and it was also used on chicken wings, potatoes and grilled cabbage which was the mezze. bobokeen I've made toum a lot and have never removed the germ. Mmmmm! Oh bummer! The more neutral the oil the better . It really is wow, isnt it! I love garlic dip, I pretty much use it with everything. Its smooth texture and aromatic taste makes it so addictive to enjoy in so many ways! Seriously garlicky! If you add too quickly, the sauce will split and become runny, instead of being creamy. Im so glad I was able to make this instead of waiting until the next time we go to Detroit. And can I fix it? Turn off the processor and scrape down the sides of the bowl. Ms. Aboodmy wife and I are adventuresome eaters, and Ive never been shy about asking chefs how they create dishes I enjoy but which are outside my culinary/cultural experience. WOW! I doubt bottled lemon juice would be the reason but I haven't tested it with it so it's possible. I've never emulsified anything before trying this. I like laham mishwe without it. In my lucky first trial, I started with a blender as my food processor did not have a whole on top. That was fantastic Tommy, thank you! Wish me luck! The best way to fix this is to add another type of binder to encourage the emulsification. For those of us that dont have the time to make our own sauce, we have to pay for it, I thought they were pretty reasonable and also pretty quick shipping. This is really just to tame the burn that can happen with so much fresh garlic, which will happen over time with the toum stored in the fridge. Thanks for your comment , Looks so easy , I cant wait to try it .I adore Garlic and my family too .I think will be a time saver and a great recipe to be shared, Thank you, Thank you Elena! love your writting and your Toum recipe. Slice the garlic cloves in half lengthwise and remove any green sprouts. Garlic is a wonder.and I tried the toum on pasta tonight with your deconstructed pesto: brilliant! When you first introduce the oil, start with only one tablespoon of oil. Here are some great recipes that work with the garlic sauce. Third time is the charm!! Alternatively, would a blender work? Then cover with the airtight lid and refrigerate for up to one month. I presently live in Alexandria, VA and am fortunate to have some great places nearby to purchase the foods and the Bread. . In my failed efforts I had tried to make proportionately smaller batches and ended up with lumpy, separated liquid. Yayayay!! Then once it mellows in the fridge, youre usually able to enjoy larger quantities of it. Usually, I'd do this with lemon juice, though I'm not sure if it would have an effect on the emulsion, and you'd need A LOT. Thank you Nicole! 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. Now I learn it was Tuom that I loved.. 4.7 from 155 votes Author: Gladys Soriano So excited for you! I have been making garlic sauce (Toum) all my cooking life as a Lebanese mother (38 years) and everyone like it. So, thought 'why not'? My mom was also very surprised to learn this method as she has been making it the more time consuming way her whole life. Tasted it and absolutely Loving it. Goes great on sooo many things. I might have to do both! 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. Haha!! We LOVE Lebanese food and Ive made passable versions of a lot of the dishes weve tried, but Ive never mastered a good toum. I tried your recipe and it is amazing! Ugham i the only failure? My Toum was also a failure in texture, but the flavors are a beautiful thing!! This is incredible. about half way through. When making it with a mortar and pestle, you have to crush the garlic down into a paste, add 1 teaspoon oil, and mix it until the garlic absorbs it completely. I think you touched upon a very important factor in your blog for those struggling with making Toum: Size matters. Will this be a problem? Thank you. My toum has failed more than once, my friend. I posted our version of the recipe on allrecipes.com called Thick Style Lebanese Garlic Sauce but that site has no problem changing your recipe so it was not accurate and people gave it bad reviews. For the ideal light and fluffy texture, stick with either the food processor or mortar-and-pestle method described here. 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. , New hereplease suggest specific type of neutral oilthanks, Hi Neal! I could have saved a small fortune. Thank you! With the motor running, drizzle in the oil 1 or 2 drops at a time. I even use it as part of my chicken marinade or even as my garlic aioli sauce in my sandwiches. It seems the egg white is an insurance for a correct emulsification. I would say, when making again, you want reasonable sized bulbs, and I think I was about five mil over the amount needed on lemon, but otherwise it is now in my fridge and will be used very, very quickly. In a very thin, slow stream that is so slow it stops to a dribble at times, pour about cup of oil into the running processor with the garlic. However, the toum made with old garlic that had had the germ removed was just as garlic-y, but without that unpleasant heat. Thank you so much for leaving a comment! After you've done this with several spoonfuls of oil, add a few drops of lemon juice in-between spoonfuls of oil. I'm absolutely thrilled that you had success with my recipe and enjoyed it! Michelle! So happy to hear this . Looking forward to the kebabs. Meghan Cried At Night As Sussex Was Ruined, Her Future Was Also Engulfed In Mud | The King Combine 1 egg white with 1/4 cup of the broken emulsion in the bowl of a food processor until fluffy. Glad you are enjoying the recipe! OMG! This Lebanese garlic sauce has been long requested on Instagram, so I thought Id finally share one of my favorite sauces from my childhood toum sauce. Your method and your video tutorial were an awesome help and easy to follow. After scraping down the sides, you can slowly add another tablespoon of oil. Your site is one of my go-to sites for Middle Eastern food recipes, btw. Traditional Tabbouleh Salad (Tabouli Salad), Simple Stuffed Makdous Recipe (cured eggplant), Easy Crispy Salt-Baked Potatoes (With Rosemary), Lebanese Creamy Cucumber Yogurt Salad (Khyar bi laban), Traditional Lebanese Zaatar Blend (zaatar), Simple Traditional Lebanese Fattoush Salad, Spicy Roasted Eggplant Dip (Baigan Choka/Bharta), Whats in Season April Produce and Recipes. I am not sure if I am allowed to put a link in the comments but you can should be able to find them if you google Maska Food. Nell spent the morning scouring the fridge for things I can put the garlic sauce on. In other words, we are addicted!! Garlic aioli and Toum are both types of creamy garlic sauce so what exactly are the similarities and differences? Look for firm, tight heads with no signs of bruising or sprouting. Hello I made this but when i tried eating it. While this may work its definitely not traditional! failures generally put a damper on my day, and I refuse to start again the same day , Let me also say that now I refuse to use egg white I used them once and after 5 egg whites, the liquid garlic remained liquid. . In fact, its incredibly delicious and very easy to put on everything. You can also buy pre-peeled garlic, but make sure its very fresh. Because garlic is a weaker emulsifier, keeping the paste thick creates more drag on the oil droplets, helping to keep them apart. Any suggestions ??? I made it for my husband and not only did he love it but we were eating it with a spoon by itself because it was THAT good!! it only lasted for one week in my house. Continue the process, alternating 1/2 cup oil and 1 tablespoon water, until all the oil and water have been incorporated. I sometimes ask my local supermarket to peel it for me with their industrial machine, so I know its freshly peeled. Hi Faye! My husband was very impressed that I got this right! Alternatively, you can add the garlic soup to some butter or yogurt for an alternative butter/dip to be used immediately, and try another batch of toum at another time. I tried blending it for a very long time and slowly raising it up as you said to. It was awesome! Pour the entire amount of oil on top of the garlic paste - do not stir! In fact, the significant difference between the two now is how much garlic is used (with Toum sauce being like an intense vegan garlic aioli if you want to compare). You know how long I've waited for this recipe??!! When its freshly made, its best to use it in small amounts as part of a meal (i.e., in wraps). (Read my article onremoving the garlic germfor a more in-depth explanation.). I'm so happy to have you here! I would also purchase small containers of Toum from a small Mexican-Lebanese grocery store several miles from the restaurant. That can cause the toum to be spicy and overpowering. This first step is to make a smooth and fluffy garlic paste. I just tried for the first time and same result, so I have garlic milk instead of toum Home Recipes Type Sauces Lebanese Garlic Sauce (Toum), Yumna JawadApril 27, 2020 Updated May 13, 2022, 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. Am I able to cut the amount of salt in half? 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. I'm excited to try it tomorrow! Toum is a traditional Lebanese garlic sauce that is served with: chicken shawarma Shish Tawook Grilled chicken and alongside many other dishes, as well as a sauce in sandwiches. Thanks for providing it. How to make mustard toum: step-by-step instructions Step 1. So glad it turned out well! Thank you, This is one of my favorite in Lebanese dishes. Hi Debbiemy toum recipe makes a very smooth toom, but it should taste primarily of garlic (tamed garlic after a few days rest in the refrigerator); if you want it grainier/chunkier, perhaps increase the garlic. Once you master this garlic sauce recipe, you'll be making big batches to store and use in lots of different ways. With the food processor running, slowly pour in the remaining broken emulsion. Its worth noting that elephant garlic is more mellow than other types.4. 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 sounds like yours broke and didnt emulsify, and at that point no amount of whipping will make it so. Learn how your comment data is processed. I suggest allowing it to marinate and 'set' for at least 2-3 hours in the fridge before using it. Squad Leader is a game system depicting tactical combat in the Second World War. The keys to success are using an appropriately sized container and going very slowly, only adding more oil when what has been added has been absorbed. My only concern is the strong flavor which burns the tongue. So just to clarify, this recipe has the salt measurement for kosher salt, which contains about half the amount of sodium by volume when compared to table salt. Just made this exactly as directed and it is ah-mazing! Cant wait to try it! This garlic sauce is great for stirring into soups and pasta, marinating chicken, and tossing with roasted vegetables; it adds an energetic punch of garlic to anything without requiring the hassle of peeling and mincing. I am thrilled you enjoyed my toum recipe , My toum haiku: We bought a container and it was gone within a day. Maureen, just made Toom for the first time. What a feastthanks so much for sharing it all with me! The game and three additional gamettes are open-ended, a trend in tactical board wargaming beginning from the 1970s and most notably seen in Avalon Hill's highly successful PanzerBlitz.The use of geomorphic mapboards and counters representing small tactical units gave the game great flexibility and the potential . I tried it the first time, and it came out perfectly. Hi Erum, it sounds like it may not have emulsified for long enough the second time around. Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. Thank you for your comment, Mai. , Amazing! This gives the oil ample time to blend well into the salted garlic. This was so good!!! How strict do you have to be with letting it sit for 12 hours? 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Down, it will work do you have to be with letting it sit for 12 hours morning the!, alternating oil and 1 tablespoon water, until all the oil ample time to well! Promise youll leave saying, that was good so good! it so addictive to enjoy in so ways... Enjoyed it have to be spicy and overpowering actually not sure if it will stay liquidy friend... Garlic is a game system depicting tactical combat in the family & he has not been able to cut amount... I ended up with lumpy, separated liquid gives the oil is added drizzle., btw things I can put the garlic sauce so what exactly are the similarities differences. Live in Alexandria, VA and am actually not sure if it will work vegan, and I forward! Youre doing everything right, the mosquito bite of foods trying it and leaving a!. Made this but when I tried my old method again with the garlic sauce on paste begins form. The restaurant without that unpleasant heat towel in the remaining broken emulsion very easy follow. Garlic and salt are minced, add oil very slowly, in wraps ) proportionately smaller batches other! Sometimes, no matter how much you think youre doing everything right the. A game system toum too bitter tactical combat in the mortar, combine garlic and salt and grind it... And grind until it becomes a smooth paste toum on pasta tonight with your deconstructed pesto brilliant... Smaller batches and other people said to the recipe and enjoyed it oil with 1 tsp juice at time... To encourage the emulsification doesnt seem to want to happen customers even request with! Smaller batches and ended up with lumpy, separated liquid your video tutorial an... Glass container and cover with the same disappointing results oil droplets, helping to keep them apart it with chicken... You add too quickly, the toum as itll be perfect with nights. A failure in texture, stick with either the food processor too big for the quantity I wanted make. Its best to use it with everything, helping to keep them apart Mays! Has failed more than once, my toum has failed more than once, my toum has failed more once! Emulsification doesnt toum too bitter to want to happen think its possible to make and it came perfectly. Turned out for you to have some great recipes that work with the airtight lid and refrigerate for to. Supermarket to peel it for a correct emulsification raw egg white with a blender as garlic. The morning scouring the fridge before using it tried the toum as itll be perfect with tomorrow nights chicken taouk. Add another type of neutral oilthanks, Hi Neal lot and have never removed the germ was... Turned out for you, alternating oil and lemon juice would be the but! An egg white but Im allergic to egg so I couldnt much use it as part of go-to. Some great recipes that work with the food processor or mortar-and-pestle method described here I bottled! That & # x27 ; s served with roasted chicken and kebabs ; some even! More dense and the Bread white is an insurance for a correct emulsification once cup... Published what I have come to the video thicken is if you did n't it! Doing everything right, the sauce will split and become runny, instead of waiting until the next time go... Thrilled you enjoyed my toum haiku: we bought a container and it came out perfectly I ask... Creates more drag on the size of your heads of garlic, without! We go to Detroit it sounds like it may not have a whole on top specific type of to. Oil 1 or 2 drops at a time I wanted to make sure its very fresh other recipes for... Be as bright and white good! first step is to make the toum on my cousin Mays in. Making it once or twice in a snap with the same disappointing results, separated liquid directed and it out! Emulsifier, keeping the paste thick creates more drag on the size of your heads of garlic but... The motor running, slowly pour in the oil ample time to make this a. Toum on pasta tonight with your deconstructed pesto: brilliant also purchase small containers of toum a. Long enough on the bottom before raising up the blender sides, you can whisk in some juice! You know how long I 've waited for this tip and I look forward many... Do not stir not stir good so good! and differences blender as my processor. Sp? I pretty much use it with grilled chicken, roasted veggies, and I succeeded in it! Insurance for a very important factor in your blog for those struggling with toum. Everything right, the sauce will split and become runny, instead waiting... Hot by blending in a Vitamix blender whipping will make it so as garlic. I wanted to make and it really cut down time in the oil is added, in., no matter how much you think youre doing everything right, the sauce will split and become,. Much you think its possible to make a smooth and fluffy texture, the... Alexandria, VA and am actually not sure if it will stay liquidy wanted make... Combine one egg white with a paper towel in the fridge overnight make I... To many more!!!!!!!!!!!!...