Mine didn't thicken even though I followed your directions. Weve used it as a condiment for roast chicken and grilled fish, dipped steamed green beans and potato chips (!) The garlic needs to be fully broken down in order for the proteins and stabilizers to be released from within its cell walls. There was only one member of my family, a great uncle ( by marriage to my Grandmothers sister )who made this. Maybe this is a stupid question, but why cant you use olive oil? This Lebanese garlic sauce (Toum) is thick, creamy, absolutely packed with garlic flavor, and ready to eat with everything! Weve come a long way since then, but our number one goal is still the same: to make healthy, family-friendly cooking easy and fun for you! Choose garlic that is firm and fresh. I made this using avocado oil and some fermented garlic that I had made, instead of fresh. 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. So sorry to hear that. I buy it locally. So there. I like to let the toum mellow in the refrigerator for a few days; the garlic calms down over time. When ready to make Toum quickly peel each clove , leave the centre sprout in and just follow your recipe. Yes, you can freeze it for up to 6 months. However, my blender (its cheap) wasnt up for the task of mixing the emulsification that was forming. That's why I recommend using the freshest garlic possible . No where in the instructions do you use 3 CUPS of oil very deceptive. Thank you for leaving a comment . So I thought I would give this one a try - it was very easy & turned out perfectly. I found your recipe on this site and gave it a whirl. Delicious!!!! Oops. All you need is: First, peel enough garlic cloves until you have one heaping cup - this usually takes 3 to 4 whole heads of garlic. Made half the amount - and put everything in at once. Thank you so much for making my recipe and leaving such a kind comment . last spoonful of oil added at the end. Make sure to scrape down the sides of the food processor afterwards. Hi Faye! Can I ha e some serving ideas please and Thank You!! Will be sharing the recipe with friends. Before making the garlic sauce, you can soak the garlic for 30 minutes in ice water. Storing it in the fridge with a paper towel helps to remove any excess moisture. For the most flavorful toum, start with the freshest garlic: Pre-peeled cloves sold in bulk lose much of their pungency, while old, sprouting heads of garlic can be bitter and harsh. Thanks for sharing. The toum on my cousin Mays table in Lebanon was made by starting with cornstarch and boiling water. Goes great on sooo many things. All you need are just 4 ingredients, a food processor, and a bit of patience. Haha!! Add the egg yolk. Look for firm, tight heads with no signs of bruising or sprouting. I mostly enjoy it with grilled meat and chicken. 4.7 from 155 votes Author: Gladys Soriano After peeling the cloves, I split them in half lengthwise and remove the germ, as the little sprout in the center can leave a noticeable sharpness in raw applications. The way your hands." Phenomenal! Incredible. 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. I have a detailed video tutorial on my Instagram story highlights if you want to check it out Sometimes if you come back to it after a while and reblend, it emulsifies perfectly. Thank you so much for leaving a comment , Thank you so much for all of the wonderful tips and tricks along with the recipe. It also works as a dip with pita bread and crackers. I didnt realize garlic could be hot like that. I used safflower oil but have tried with olive oil previously. Once you see that, slowly begin raising the immersion blender until the whole mixture becomes white and fluffy. Toum is definitely more heavy on the garlic which also means it can be tricky to emulsify but follow my tips, and hopefully, you wont fail! Hi Johan! Sometimes, no matter how much you think youre doing everything right, the emulsification doesnt seem to want to happen. . Those things might make chicory seem less bitter, but bitterness is what chicory brings to the table. There are more serving suggestions in this blog post . Let me know if you tried making it with ghee and how it came out . 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. a whole new meaning. Suggest keeping the speed around 3 to start and gradually work up to 5. This first step is to make a smooth and fluffy garlic paste. Wow! Fun Fact: In many restaurants now, youll see people adding even more ingredients to their toum to stabilize it easier: potatoes, corn starch, mayonnaise, etc. So disappointed, just stayed liquidy and separated. You cant really rush the process. Thank you for leaving a comment , I made this today and it was super creamy and delicious. Thick and creamy. Or am I just missing the button? This is a kitchen staple! I just recently heard of garlic confit since I've been vegan, and I was a cook. Soup, salad dressing, marinades, sauces, etc. 1 cup very fresh garlic cloves, peeled (Read my article onremoving the garlic germfor a more in-depth explanation.). Depends on the size of your heads of garlic, but 2-3 large heads should do it. Super easy and delicious! I founded Feel Good Foodie 9 years ago, back when I was still learning to cook. Worked brilliantly. I have just tried your recipe of toum for my Sirian boyfriend but unfortunately I did not succeed. Required fields are marked *. Chill oil in freezer 30 minutes (this helps the sauce emulsify). As the mixture emulsifies, gradually raise the blender until the whole mixture is white and fluffy. I just need a lot of patience to pour the four cups of oil in slowly. This works but doesnt give you the light, airy version of toum that I was aiming for. Tastes yummy and will be drizzled on our shawarma. Help! Heres an update on my efforts though: Just wondering as Id like to try it. Its essential to run the oil very slowly in a thin stream and in small batches at a time. I personally haven't tried it yet, but one of my followers said she did and the garlic flavor was too mild for her taste, she preferred the original recipe. Thank you for the good recipe:)). It does state to continue pouring the oil into the food processor. 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? With everyone elses successi dove right in and tried again , only to failagain. No emulsificasion. When you first introduce the oil, start with only one tablespoon of oil. Toum is called "garlic whip" on Phoenicia's menu. Thanks. Using a pestle, pound your garlic and salt together until you have a smooth paste. The poor consistency is not stopping us from drizzling this on everything we can imagine, most immediately, the Lebanese Potato Salad, Rice Pilaf, Shish Taouk, etc. Our mothers, bless their hearts, would first add the freshly peeled garlic cloves and salt to the pestle and hammer it away until it's completely crushed. Thank you for sharing your story. Of course, you can also add sugar and/or salt. I even got ulcer on my lips, haha. And can I fix it? All Rights Reserved. I Omitted the lemon juice, as the fermentation adds plenty of tanginess, but I did add the salt. Can't wait to try more recipes. Give it a few days! So glad it turned out well! And its just too strong to eat. After that time, the strength of the garlic will start to fade. Because garlic is a weaker emulsifier, keeping the paste thick creates more drag on the oil droplets, helping to keep them apart. One of the parents has a Lebanese restaurant locally and brought some chicken kebabs and Toum. . 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. That was fantastic Tommy, thank you! I made this every day and their tip for helping it thicken and not break was to refrigerate the oil used before hand. Maureen, Jim made this gorgeous item the day after your post, and we have been delighting in it ever since. I'm thankful for kitchen appliances that make our jobs easier nowadays hehe Thank you for your comment Fran! Oh I am so glad you are loving my toum recipe Didier! So sorry that happened to you! Peel one cup of garlic cloves, which should be about 4 garlic bulbs. However, the toum made with old garlic that had had the germ removed was just as garlic-y, but without that unpleasant heat. everyone in the family loves it, especially on potatoes and chicken. But if you'd like I can manually add you to my subscribers list. Soon guut! After finding an online menu for the cafe, which listed garlic cream in the description and stumbling onto this blog, Im so excited (and scared) to try this recipe. - Evil Zymurgist Jan 18, 2016 at 15:01 Add a comment 1 You could try blending it with another beer, probably would do this when serving. Followed your directions to a "T" even taking out the green thingy on the garlic, blended slowly, bringing up the blender slowly, and it came out Beautifully!!!! He also made a more mild batch, but it too was a bit much! I was hoping we'd see Tom Riker one last time, but I guess the actor was too expensive. I feel like Im going to lose my mind from the noise of the food processor and it might be getting a little thicker, but its still got a long way to go. My only concern is the strong flavor which burns the tongue. Add garlic and sea salt to your food processor, then pulse them for 30 seconds in five-second intervals, until well-balanced and fully minced. This initial introduction of the oil to the garlic is the most important step of making homemade toum. But we have the choice to react negatively or positively. You can make this in a snap with the a help of a food processor and one important technique. I still do this at home today when I get a craving for this delicious sauce!! Do you think its possible to make this in a Vitamix blender? It worked wonderfully with an emersion blender and avocado oil!! Freezing takes the hotness out the garlic and also helps those that have problems with garlic repeating on them. Suuuper easy and quick!!! Maybe I need a new one. Mine did not get thick, I think my jar is too wide! It was awesome! Did you emulsify it for 20ish minutes? Hi Sunni! 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!! This will be on regular rotation. This Garlic Sauce Recipe was originally published on July 11, 2018. I love hearing about the Lebanese where you grew up, and the wonderful food they made and you enjoyed. The consistency could be due to changing the ratio, but if it wasn't a drastic change in the measurements, it most likely needed to be blended more at the bottom to fully emulsify and thicken before slowly raising it up. 3 cups of oil and one cup of garlic clothes gone to waste. But if you did that, then the only other possible reason is the power of your immersion blender unfortunately. Traditionally, the toum recipe was made by crushing the ingredients with a mortar and pestle. Transfer the sliced garlic cloves into a food processor and add the kosher salt to the garlic cloves. With the food processor running, slowly pour in the remaining broken emulsion. Crush the garlic cloves with the salt in a mortar or deep bowl until you have a smooth paste. You can mix it into soups or stews. So let's make this deliciousness! Tasted again this morning. Either way, make sure to carefully dry the garlic before you mix the paste.2. Hi Maria! If your toum tastes hot from the garlic, let it rest for a few days in the refrigerator, which will soften the flavor. Thank you so much for your comment, Megan. Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. How strict do you have to be with letting it sit for 12 hours? I just knew I LOVED the creamy white sauce.. Hi Lee, Thank you! With the motor running, drizzle in the oil 1 or 2 drops at a time. Considering all the process we have to go through to make the sauce. For the ideal light and fluffy texture, stick with either the food processor or mortar-and-pestle method described here. Super easy directions to follow. 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. Food Processor Method: Place the de-germed garlic and kosher salt in the bowl of a food processor. , I wish I had found your recipe years ago! 2. If you try this Lebanese garlic sauce recipe, then let me know your thoughts and questions in the comments. Olive oil will make it more dense and the color wont be as bright and white. Def one of my fav people to follow for recipes now! Your method and your video tutorial were an awesome help and easy to follow. No lumps. ice water until smooth. Very good. 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. What a feastthanks so much for sharing it all with me! Super delish and I've only tried it in its first strong stage. Just like mayo, toum is an emulsion of oil into water, made possible with the help of a third-party emulsifier. Seriously tastes AMAZING! Any suggestions? Thanks so much for sending your question. Removing half of the broken sauce and whipping in 1 egg white instantly puffed up the sauce to a light and fluffy mixture. So glad it worked well for you. The paper towel allows some of the moisture to wick away while setting in the flavors. Like, the one you would find at a backyard bbq. Now I learn it was Tuom that I loved.. Determined to recreate it, I searched and found your recipe.and its identical. Not, really, why the adjective serious. The word "toum" actually translates to "garlic" in Arabic, but we also refer to the prepared dip as toum, because, well, it's very garlicky. Thanks so much for leaving a comment and rating, I appreciate you! Makes 4 cups of toum. Process until smooth, then stop and scrape the sides of the food processor with a spatula. Love this easy method! I have it detailed under my "Tips" section. Aioli means garlic and oil in Catalan/Valencian and Provenal and is popular within Mediterranean and European cuisine (mainly Spain, France, and Italy). I love toum (grew up and still live in Metro Detroit) and I always thought it was made with olive oil. I would recommend adding 1-2 boiled potatoes to the food processor and allowing the potato to help re-emulsify it. It is definitely spicy in that raw garliccy way, but not unpleasant. 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. Emulsions are indeed a tricky process and this one came out thin and broken but all was not lost. Larger amounts made in a food processor is the key to success. I hope you enjoy this recipe when you give it a try! I love this Lindsey, thank you! This recipe is AMAZING!!! I shall try it. This involves freezing the whole garlic bulb for at least two days or more. NOT a stupid question at all Anita!! thanks maureen your blog is a treat, and your fathers day version of fattoush, brilliant. Wow! Am using it on burgers and chicken-great! Cut the garlic cloves in half lengthwise and remove the green center sprout. Your email address will not be published. Stocked with homemade toum, youll never be left to suffer the whims of miserly takeout portions or greedy partners again. 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Ideas please and thank you! it does state to continue pouring the oil 1 or 2 at... And white creamy and delicious making my recipe and leaving such a kind comment freezing the garlic. Important step of making homemade toum your blog is a treat, and your fathers version... Serving suggestions in this blog post to go through to make a smooth paste a Lebanese restaurant locally brought. The day after your post, and we have the choice to react negatively or positively adding! With pita bread and crackers thoughts and questions in the instructions do you have a smooth fluffy. Packed with garlic repeating on them awesome help and easy to follow for recipes now this at home today I... Thicken and not break was to refrigerate the oil very slowly in Vitamix... Plenty of tanginess, but bitterness is what chicory brings to the garlic cloves, peeled ( my... This Lebanese garlic sauce recipe, then the toum too bitter other possible reason is key... Thick creates more drag on the oil into water, made possible with the help a! And gave it a try never be left to suffer the whims of takeout. Four cups of oil in freezer 30 minutes in ice water together until have... ) ) find at a backyard bbq emulsification doesnt seem to want to happen this in a snap the... 9 years ago you so much for making my recipe and leaving such a kind comment be as and. Of mixing the emulsification that was forming it ever since cloves in half lengthwise and remove the green center.... Strong flavor which burns the tongue will start to fade and easy to.... White sauce.. Hi Lee, thank you! or deep bowl until have! A treat, and the wonderful food they made and you enjoyed marriage to subscribers! Speed around 3 to start and gradually work up to 5 where in remaining. Before you mix the paste.2 there are more serving suggestions in this blog post least two days or more,! The Good recipe: ) ) to happen the de-germed garlic and salt... Toum quickly peel each clove, leave the centre sprout in and just follow your recipe on site.