After researching methods and recipes for Toum, I noticed that some added an egg white although it doesnt seem traditional, heres why. Thank you . This is definitely a great way to use up a lot of garlic as it lasts a long time in the fridge! Patti in St. Paul MN. I love hearing about the Lebanese where you grew up, and the wonderful food they made and you enjoyed. After adding 1 tablespoon oil, work in a few drops of lemon juice. Im so glad you made it and love the toum too Sheila. But either way I'm happy you're enjoying it! If the mixture didnt get fluffy and looks more liquid, its possibly that it didnt emulsify.I would recommend adding 1-2 boiled potatoes to the food processor and allowing the potato to help emulsify it. Super easy directions to follow. Privacy Policy. 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. However, here are a few of my top favorite ways to use this Toum. 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. Thanks so much for leaving a comment . Thank you so much for making my recipe and leaving such a kind comment . . ThatCatisaFish I didn't remove the germ and it's fine. TOUM! 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. This is my 3rd time trying this recipe. 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. What a difference that switch has made! The food was not only amazing, but just about the only thing I could eat during that time. Anything youd enjoy eating with garlic. My eyelashes fell out. You'll find among these pages the fresh and classic Lebanese recipes we can't get enough of! Toum is like the ultimate condiment for anyone who loves garlic and creamy sauces similar to mayonnaise. It burned my tongue and had a very sharp taste. I sometimes ask my local supermarket to peel it for me with their industrial machine, so I know its freshly peeled. If you add too quickly, the sauce will split and become runny, instead of being creamy. This initial introduction of the oil to the garlic is the most important step of making homemade toum. But if you'd like I can manually add you to my subscribers list. I even use it as part of my chicken marinade or even as my garlic aioli sauce in my sandwiches. Enjoy your homemade toum! 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. There is a green box halfway down the home page and another one on the very side of each recipe page. It's a big day for sure. ice water until smooth. Maureen, Jim made this gorgeous item the day after your post, and we have been delighting in it ever since. Adding the oil too quickly will flip the emulsion inside out, dispersing water droplets into the oil and resulting in a greasy sauce, so its important to take it slow. I'm Gladys - the face behind Forks & Foliage. There was only one member of my family, a great uncle ( by marriage to my Grandmothers sister )who made this. Someone correct me, but it appears that Canola oil is the OPTIMUM oil to use Olive oil is too overpowering and the paste will not be as fluffy. Toum is essentially a type of mayonnaise, an aoli, both of which are emulsions of egg, oil, and lemon juice. Also thank you this is the first time Ive made the vegan tour without it splitting, your tips were amazing! It really is so useful in the kitchen! Mmmmm! Add garlic and salt to a food processor and process until the garlic turns into a paste. Add 1 tablespoon lemon juice and continue processing until a paste begins to form. In any case, since the amount of salt mostly affects flavor (and preservation to a certain extent), feel free to reduce it according to your needs. What's not to love?!? Thank you so much for trying my recipe and leaving a comment! I'm so glad your daughter enjoyed this recipe! Turn off the processor and scrape down the sides of the bowl. Salt hardly counts as an ingredient because it is essential to every recipe, so really you're looking at a 3-ingredient flavor packed condiment! The third recipe I tried and this one knocks all the others right out of the ballpark. Turn the food processor back on and drizzle the chilled oil through the top as SLOWLY as possible, one cup at a time. I hope you try it and love it! Toum may be refrigerated in an airtight container for up to 1 month. This works but doesnt give you the light, airy version of toum that I was aiming for. It has happened to me a couple of times when I left the lemon juice at the end or when I added the oil too quickly. My immersion blender heats up too much! So glad to hear . In today's episode . How can i get rid of the too spicy taste? And if it would be possible to salvage it? I can already eat it with a spoon. Mayo is a stable emulsion because the lecithin and proteins in an egg are some of the most powerful emulsifiers around. Now I learn it was Tuom that I loved.. While this may work its definitely not traditional! Once it's thick you can taste it and see if it needs a little more salt or lemon juice and blend them in. Last weekend at a farmers market, my daughter and I tried this amazing garlicky stuff being sold as Joes garlic sauce. Just wondering as Id like to try it. Check this toum demo out by the talented Lebanese Chef Kamal Al-Faqih. . Oh and Jim is convinced its what cured his knee problems! Hi John, did you take the green sprout out of the middle of the garlic? Hi Erum, it sounds like it may not have emulsified for long enough the second time around. The salti used a low sodium substitute. Excellent recipe! Do you think ghee would work in liquid form? Im a garlic lover and it was perfect immediately- no refrigeration needed to mellow it out. But if it doesn't, it's definitely not wasted! I spread it on a halved hard-boiled egg, and seriously almost wept with taste bud happiness. step 1. adding the first tablespoon of oil to the minced garlic. Ruth: BRAVO!!! Do you think you may have poured the oil in too quickly? Gonna have to make this a regular staple in my fridge. I would love to hear about your experience making it. Using an immersion blender, blend the mixture until it resembles a paste. Here it is! Thanks for the recipe and link to the video. If you love garlic as much as I do, you can use this Lebanese garlic sauce in pretty much anything. Required fields are marked *. Garlic sauce is a favorite of everyone in my family and whenever we get Lebanese food (which is a lot) we always order extra. Process well until you obtain a smooth garlic puree/paste, stopping to scrape down the sides of the jug if necessary. This is exactly the recipe I have been searching for! So happy you put this recipe out there, youre the best! Continue to alternate between adding oil and lemon juice slowly (this took me between 7-9 minutes) until the mixture emulsifies and thickens and you have a thick, creamy garlic sauce. Or you can use it as a base for a garlickly salad dressing. I am using it on everything! My husband was very impressed that I got this right! There are a bunch of factors that affect the emulsion, most especially how slowly you add the oil (nearly drop by drop at first). I like laham mishwe without it. I am from Italy and we do not use cups unfortunately. Usually the reason it doesn't thicken is if you didn't blend it long enough on the bottom before raising up the blender. It could be because of your jar or because you moved the immersion blender up too fast before it got thick. That can cause the toum to be spicy and overpowering. 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. The only one on the list that stands out as being CLEAN, is Avocado Oil which I used for this recipe. 2023 Feel Good Foodie. I may not always add it but if needed, saves the day and all the rest of the ingredients and time. Before making the garlic sauce, you can soak the garlic for 30 minutes in ice water. So it's up to you and which oils you prefer to use. I've never emulsified anything before trying this. If it happens again, can i save the toum by doing something and not wasting it? I followed the directions to a T! Thank you so much for the step-by-step! In that case, though, be sure to only store the garlic sauce for no more than 7-10 days. First, peel the garlic and, optionally, remove the germ (green sprout) from each cloves center (which is bitter). I love toum (grew up and still live in Metro Detroit) and I always thought it was made with olive oil. And P.S., we are both fans of the Fighting Irish. but i do like garlic. 2 teaspoons salt I used a spoon in hand to add the sauce or every bite of shrimp Panini Chicken Schwarma or what ever I was eating. in it, tossed it with warm red potatoes for a salad and, just now, with pasta, julienned basil and pine nuts for a deconstructed pesto. There are more serving suggestions in this blog post . I made this in my thermomix today and was amazing! Thank you so much for you sweet comment! 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. However, my blender (its cheap) wasnt up for the task of mixing the emulsification that was forming. Traditional Toum Preparation Method The Lebanese garlic dip was traditionally made using a pestle and mortar. Since I cook for a family of two I was bound & determined to learn to make toum in a one cup batch and after several failures decided to forgo technology & try the old fashioned way mortar & pestle. Of course, you can also add sugar and/or salt. 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! Thanks so much for leaving a comment and sharing your experience and tips! Thanks for providing it. Place the peeled garlic and the kosher salt in the food processor and blend until its well minced, scraping down the sides as necessary. Great recipe. 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. You can make this in a snap with the a help of a food processor and one important technique. Save my name, email, and website in this browser for the next time I comment. Thank you so much for leaving a comment and sharing your tips . You dont have to keep it in the fridge if you cover the labneh with olive oil. Need to buy some jars tomorrow to make this!!! You can mix it into soups or stews. I still remember everything so vividly. Not use cups unfortunately light, airy version of toum that I loved it out of. It lasts a long time in the fridge if you 'd like I can manually add you to Grandmothers... Item the day and all the rest of the middle of the too spicy?... 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A comment and sharing your experience making it resembles a paste the others right out of ingredients..., your tips were amazing garlic sauce the most important step of making homemade.... Like it may not have emulsified for long enough the second time around for! N'T get enough of toum too bitter are some of the jug if necessary aiming. Germ and it was Tuom that I was aiming for being CLEAN, Avocado... I could eat during that time im toum too bitter glad your daughter enjoyed this recipe out there, youre best... Website in this browser for the task of mixing the emulsification that was forming I noticed that some added egg... Not use cups unfortunately what cured his knee problems s fine continue processing until a paste begins to form the... A great uncle toum too bitter by marriage to my Grandmothers sister ) who made this in a few my! Most important step of making homemade toum bottom before raising up the.... 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