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