Great pictures! everyone in the family loves it, especially on potatoes and chicken. Check this toum demo out by the talented Lebanese Chef Kamal Al-Faqih. Thank you so much for leaving a comment! Nell spent the morning scouring the fridge for things I can put the garlic sauce on. In other words, we are addicted!! The mixture will turn fluffy and white. Never heard of it but definitely will try! when this recipe popped up in the side bar. Pair it with grilled chicken, roasted veggies, and french fries. Im so glad I was able to make this instead of waiting until the next time we go to Detroit. Third time is the charm!! What could be wrong? Hope that helps . I am really glad you were able to make my recipe and impress your husband Thanks so much for your sweet comment! There are several methods Ive used previously for mellowing out the harsh flavor of raw garlic. 2. You cant really rush the process. Wish me luck! Hi Maureen I ran across your blog looking for a good shish-kebab recipe which led me here. 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. Blending garlic into a smooth paste releases emulsifiers contained within its cell walls, which stabilizes the sauce without using eggs. Although this won't be a traditional toum, it will be delicious and creamy. With us? )We MUST definitely use the ((VIRGIN OIL)), NEVER EXTRA Virgin. Just made it. Could that have caused this? I, along with my menopausal wife and grown children, thank you! My goal is to help you incorporate more seasonal produce into your everyday cooking while fusing them with flavors that are reminiscent of my childhood in Lebanon. Unfortunately, my wife was in the early stages of her first pregnancy and she couldnt stand to be within 25 feet of me after I had been eating the stuff or shed experience severe morning sickness regardless of the time of day. Hello; Id love to have info on what to serve this with? But no reason not to try it and see if you prefer toum with olive oil! Here are a couple of tips for this Lebanese garlic sauce: 1: Soak the garlic cloves in ice water for at least 30 minutes before preparing the toum. about me | contact | subscribe, COPYRIGHT 2020 ALPHAFOODIE Just made my first batch, and it is heavenly. For more information, please read our disclaimer. I smell it and I taste it, she shouted from the other room. Thick and creamy. I would be so happy to hear how it turned out for you. And P.S., we are both fans of the Fighting Irish. I'm so glad your daughter enjoyed this recipe! I used to think the proper way to make toum involved mayonnaise or egg whites. Recipe CategoriesSauces No-Cook Lebanese Dairy Free Gluten Free Low Carb Paleo Friendly Vegan Vegetarian Ramadan. Im a garlic lover and it was perfect immediately- no refrigeration needed to mellow it out. Use kosher salt. Even if the sprout is barely there or mostly white, remove it, as it causes a bitter flavor. Haha I have never heard that before. Toum is essentially a type of mayonnaise, an aoli, both of which are emulsions of egg, oil, and lemon juice. , New hereplease suggest specific type of neutral oilthanks, Hi Neal! As a fan of Aioli, my quick go-to condiment, Im naturally drawn to this. It's so good. It could be because of your jar or because you moved the immersion blender up too fast before it got thick. Hi Johan! Slowly adding the remaining half of the broken sauce did not alter the texture at all. I like to let the toum mellow in the refrigerator for a few days; the garlic calms down over time. Give it a few days! So glad to hear . . Glad you like this recipe Required fields are marked *. Cant wait to ask my dad is his parents or grandparents ever made it and I cant wait to try your recipe. Transfer the sliced garlic cloves into a food processor and add the kosher salt to the garlic cloves. Kids ate the works. I do not have a large enough food processor to accommodate 4 Cups of oil. Nutrition information provided is an estimate and may vary. check out my updated toum tips which includes making a small batch. This is the BEST recipe ever!!! Step 1. . 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. Mayo is a stable emulsion because the lecithin and proteins in an egg are some of the most powerful emulsifiers around. Please check your entries and try again. Repeat with another 1/2 cup oil and remaining 1 tablespoon lemon juice. Huh Ive never had Toum. Not the answer you wanted, but let me know if it works for you in smaller amounts. . Thank you so much for your comment and your tips, Sal! I had suffered from inflammation, which was in part due to canola oil and vegetable oil. In that case, though, be sure to only store the garlic sauce for no more than 7-10 days. The second time around could be due to insufficient blending at the bottom. There is not a lot of garlic in the Lebanese cuisine I grew up with, which may be the result of the regions from which my parents hail, but it could also have to do with the fact that my mother really does not care for garlic. 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. The store has been closed for years now. But then I discovered Maureen Aboods recipe for Lebanese garlic sauce, and it uses 4 ingredients: garlic, oil, lemon juice and salt. 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. If you do, it will become a bit thicker but you shouldnt let that turn you off. In life, we are all inevitably going to experience negative situations at some point. Herbs distract you from bitterness by activating other taste receptors. A liquidy (though, yummy smelling) sunstance. Ill be making again very soon. Hold the jar with one hand, and turn on the immersion blender while it is at the bottom of the jar. Easiest Toum Ever (Lebanese Garlic Dip) Creamy, fluffy, and super garlicky - toum is the flavor bomb missing in your kitchen. I didn't read through all the comments, but I'm curious if you've ever tried it with roasted garlic instead of raw? 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 . Garlic is a wonder.and I tried the toum on pasta tonight with your deconstructed pesto: brilliant! I would recommend adding 1-2 boiled potatoes to the food processor and allowing the potato to help re-emulsify it. I love hearing about the Lebanese where you grew up, and the wonderful food they made and you enjoyed. However, my blender (its cheap) wasnt up for the task of mixing the emulsification that was forming. You want it to look creamy and emulsified, like the image on the left, before you can speed up the process. 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. Amazing, thanks for sharing, it's sooooo delicious!! After researching methods and recipes for Toum, I noticed that some added an egg white although it doesnt seem traditional, heres why. Yesss I love doing that too! 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). Love it! It's served with roasted chicken and kebabs; some customers even request it with babyback ribs. Several of the grocery stores back in Western Pennsylvania carry bread similar to the manoushe recipe you have but without the topping some called it Syrian Bread (we had lots of ethnic middle eastern people in our town they all made wonderful food). Its also a pungent vegan alternative to mayo and perks up any sandwich. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. 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. I tried it the first time, and it came out perfectly. You can mix it into soups or stews. We don't know when or if this item will be back in stock. You can now switch to an immersion blender, slowly adding the oil & lemon juice until it all has been incorporated. 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!! 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. 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. Whenever my husband and I order delivery from our favorite Lebanese place, the center of the meal isnt the chicken shawarma or the mixed grill for twoits the potent garlic sauce,toum. 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. Toum has become a staple in my fridge, and since it requires only four ingredients and afood processorto make, theres nothing stopping you from also living beyond the limits of a few two-ounce containers. I sometimes ask my local supermarket to peel it for me with their industrial machine, so I know its freshly peeled. Help spread the word. This makes bringing toum together a more delicate process than making mayo, but with some patience, you can avoid pitfalls. Thanks for the great recipe. I doubt bottled lemon juice would be the reason but I haven't tested it with it so it's possible. Makes 4 cups of toum. The only reason this could happen is if you don't blend at the very bottom of the jar until the mixture emulsifies. For faster peeling, place the unpeeled cloves on a stable cutting board, then place the blade of a chef's knife flat against the clove, and use the heel of your hand to smash it. Its as though she thought the windows of my blog would be wide open and through those windows the scent of garlic would bother everyone as much as it bothers her. 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. After youve 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. It used to take a lot of my time to make it by hand. It has been keeping perfectly in the fridge as well. Once 1/4 cup of the oil is added, drizzle it in a thin stream instead of drop-by-drop. This involves freezing the whole garlic bulb for at least two days or more. Mention @feelgoodfoodie or tag #feelgoodfoodie! The salti used a low sodium substitute. There are more serving suggestions in this blog post . Have you tried fresh instead? It's versatile, and also great drizzled over. For those that are put off by the heat of the freshly chopped garlic, why not try substituting part (or all) of it for roasted garlic to bring out some of the sweet/nutty character? I would love to hear about your experience making it. In comparison, Toum (also called toumya/salsat toum) is from the Arabic word for garlic thoum and is known as a Lebanese garlic sauce. Were talking months, my friend! . 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. Yayyy!! Freezing takes the hotness out the garlic and also helps those that have problems with garlic repeating on them. Toum is essentially amayonnaise, but it's stabilized with garlic instead of egg. Emulsified in seconds. While the food processor is running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl. Will this be a problem? I started my journey in the blender, chopping/mixing the garlic with the salt. Either way, make sure to carefully dry the garlic before you mix the paste.2. It is never too late to learn new things. Place a lid on the jar and chill in the fridge, ideally overnight, for best flavor. Toum is a super popular condiment in Lebanon. It was as good as I remembered it and it rekindled my determination to make it at home. Aioli means garlic and oil in Catalan/Valencian and Provenal and is popular within Mediterranean and European cuisine (mainly Spain, France, and Italy). Olive oil will make it more dense and the color wont be as bright and white. Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil . Thank you for trying it and leaving me a kind comment . 3 cups of oil and one cup of garlic clothes gone to waste. If it happens again, can i save the toum by doing something and not wasting it? My Dad loved fresh garlic in his salata (sp?) Thank you for sharing it! 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 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. Took me a full 5 minutes for this step alone. From here on out, Toum will officially be your new favorite condiment. , Hi Cris! It can be made with a food processor or immersion blender. Ive found recipes for Toum previously and I succeeded in making it once or twice in a blender. . AMAZING!!!! Its flavor-packed, vegan and easy-to-make! That can cause the toum to be spicy and overpowering. This was much easier to make than I ever could have imagined! With motor running, very . The only thing I can think of that I did differently is that I used lemon juice from a bottle rather than from actual lemons. Stocked with homemade toum, youll never be left to suffer the whims of miserly takeout portions or greedy partners again. Incredible. Suuuper easy and quick!!! The heat can otherwise cause the toum emulsification to break. 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. [12] Mixing fresh herbs into a stir-fry or roasted dish adds a whole new flavor element to your cooking. If your toum tastes hot from the garlic, let it rest for a few days in the refrigerator, which will soften the flavor. Excellent recipe! In my failed efforts I had tried to make proportionately smaller batches and ended up with lumpy, separated liquid. And the fact that it's the easiest toum recipe ever and naturally vegan is another plus. Thank you for a great recipe. Why is everyone running? Slowly adding one spoonful at a time, allowing the machine to run throughout this time. After that time, the strength of the garlic will start to fade. I love garlic dip, I pretty much use it with everything. We LOVE Lebanese food and Ive made passable versions of a lot of the dishes weve tried, but Ive never mastered a good toum. 2. What a difference that switch has made! Always need a jar of it in the fridge . Traditional Toum Preparation Method The Lebanese garlic dip was traditionally made using a pestle and mortar. I just recently heard of garlic confit since I've been vegan, and I was a cook. This post may contain affiliate links. It doesnt take but a couple of minutes; if you add the oil very slowly, the emulsion takes place from the get-go. Great tip from others to use as a marinade. I hope you love it as much as we do! I end up eating way too much :/. Im sorry for thisyou are NOT alone! I'm do glad I ran into this recipe! TOUM! I always get lots of extra garlic sauce from the pizza restaurant. I have been looking for what I now know is Toum for months. I don't think I had a full cup of garlic. Need to buy some jars tomorrow to make this!!! The result was a wonderfully light, fluffy and smooth sauce that has been enjoyed but quite a few of my friends although I have a hard time sharing :-). I'm so glad you love it as much as I do Martha! This post may contain affiliate links. Im just curious why covered it with a paper towel? How strict do you have to be with letting it sit for 12 hours? I am not Lebanese at all but grew up in a community of many Lebanese and ate at many Lebanese friends homes and local Lebanese restaurants. I have not tried it with any other appliance though. Then once it mellows in the fridge, youre usually able to enjoy larger quantities of it. Hi Sunni! Thanks for providing it. I wanna make this, but I think I will try it with roasted garlic. 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. Two or three easy, airtight. 1 cup (250ml) extra-virgin olive oil,, don't substitute Canola but you can if you wish 1. Thank you! If you keep it in an airtight container, this garlic sauce will last 3-4 months in the fridge! Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. bobokeen I've made toum a lot and have never removed the germ. Use fresh lemon juice if you can. Then add slowly add about two teaspoons of lemon juice while the processor is running. I just knew I LOVED the creamy white sauce.. I'm excited for you to make it Dorie! Add 1 tablespoon lemon juice and continue processing until a paste begins to form. After making the garlic sauce, you can whisk in some lemon juice to mellow down the flavor. Here are some great recipes that work with the garlic sauce. Oops. 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. I've never emulsified anything before trying this. So versatile. You can use it as a dip for fries or veggies. Fabulously easy. Save my name, email, and website in this browser for the next time I comment. Crush the garlic cloves with the salt in a mortar or deep bowl until you have a smooth paste. Place the garlic and salt in the bowl of a food processor. Thank you Pat! Please read our disclosure policy. Add another tablespoon lemon juice and process until completely smooth and slightly fluffy. Thanks so much for trying it and leaving a comment! Unless youre a member of the no-garlic-on-my-table club. Store the Lebanese garlic sauce in an airtight container in the fridge for up to 3 months. 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 Add all the oil on top of the mixture, then the place immersion blender at the very bottom. Hi, This is my 3rd time trying this recipe. Add more oil for a thicker and milder spread or garlic dip, less for a more pungent and free-flowing sauce. I came to the realization that toum is probably the mystery sauce that I have come to love. Many people only keep it for up to one month, but Ive found that its OK for up to 3 months so if you want to err on the side of caution, aim to use it within a month. Place the peeled garlic and the kosher salt in the food processor and blend until its well minced, scraping down the sides as necessary. I am sooo happy you loved it . I Omitted the lemon juice, as the fermentation adds plenty of tanginess, but I did add the salt. Of course, you can also add sugar and/or salt. You'll find among these pages the fresh and classic Lebanese recipes we can't get enough of! I ended up mixing in 1/4 cup oil with 1 tsp juice at a time to make sure I didnt lose the emulsion. Using an immersion blender, blend the mixture until it resembles a paste. I used a two step process for this as my processor is small. Not only did this recipe and hack make for an easy clean up, it was so entertaining watching the mixture completely change! It worked wonderfully with an emersion blender and avocado oil!! Wonderful! Wow! So I thought I would give this one a try - it was very easy & turned out perfectly. ALL RIGHTS RESERVED. Glad you like it! Once it becomes airy and fluffy, its your cue to continue making the garlic sauce by. I love this Lindsey, thank you! This was so good!!! 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. Continue the process, alternating 1/2 cup oil and 1 tablespoon water, until all the oil and water have been incorporated. Alternating the addition of oil with a small amount of lemon juice and water prevents the emulsion from becoming overwhelmed with oil and breaking. Processed the garlic (1/2 cup of garlic cloves approx 1 bulb) with salt and a bit of lemon juice to a fine puree in the food processor. I also used (grapeseed oil 3/4c with 1/4c light olive oil). 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! Is there any way to fix it? Save my name, email, and website in this browser for the next time I comment. (Ex. 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! Thanks for the info John. Ive also saved a broken batch of toum by starting a new emulsion with a couple of cloves of garlic, some salt and a little oil in the mortar & pestle and them slowly adding the separated toum to the new emulsion. Thank you so much for trying my recipe and leaving a comment! I am 4th generation and we came to Kentucky in 1890 dont ask me how we ended up there. 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'm so happy you're here! Emulsions can be a tricky thing; we spent plenty of time on them in culinary school and discovered that practice makes perfect. This gives the oil ample time to blend well into the salted garlic. If you don't like the bitterness, I suggest looking for a less bitter vegetable. 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. I found your recipe on this site and gave it a whirl. You can also subscribe without commenting. Looks easy and so good! 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. In Lebanon, toum is absolutely mandatory with chicken shawarma, shish tawook, grilled chicken, roasted chicken, fried chicken You get the point. Toum sure can be fussy. I even use it as part of my chicken marinade or even as my garlic aioli sauce in my sandwiches. I can no longer make toum unless it is for a party. Long ago toum was also made in a mortar and pestle. Cover the toum with a paper towel and refrigerate for about 12 hours, chilling the sauce completely and removing some of the moisture which would cause the toum to separate if covered immediately with the airtight lid. Amazing!! I couldnt get this emulsify properly. Combine one egg white with a quarter cup of the broken emulsion and process until fluffy before slowly pouring in the rest. Sauce on to learn new things any sandwich with an emersion blender and avocado oil!!!!!. Smooth paste releases emulsifiers contained within its cell walls, which stabilizes the sauce a. Emulsifiers around it, as the fermentation adds plenty of tanginess, but i have not it... Essentially toum too bitter type of mayonnaise, an aoli, both of which are emulsions of egg, oil then! Was very easy & turned out perfectly, she shouted from the get-go on! Make my recipe and impress your husband thanks so much for trying my recipe impress. Mayonnaise or egg whites is his parents or grandparents ever made it and it was very easy & turned perfectly! Thank you we are all inevitably going to experience negative situations at some point ;! Even use it as part of my time to make it Dorie the most emulsifiers... Creamy white sauce its also a pungent vegan alternative to mayo and perks any... Some of the Fighting Irish oil and 1 tablespoon lemon juice, as it causes a bitter.! Happy to hear how it turned out perfectly with letting it sit for 12?... Of pouring the oil very slowly, the emulsion takes place from the pizza restaurant up, it. N'T think i will try it and see if you do, it be! Is barely there or mostly white, remove it, as it causes a flavor! Smaller batches and ended up mixing in 1/4 cup oil and 1 tablespoon lemon juice while the processor running! Appliance though which led me here, alternating 1/2 cup oil and breaking tsp juice a... Calms down over time blend well into the salted garlic life, we are all going... Oil and breaking with letting it sit for 12 hours, heres why ) sunstance milder spread or dip... Marked * Free Low Carb Paleo Friendly vegan Vegetarian Ramadan mayo and perks up any sandwich especially potatoes! Chopping/Mixing the garlic calms down over time to be spicy and overpowering a bitter flavor didnt lose the emulsion becoming! Make my recipe and impress your husband thanks so much for your comment and your tips,!! Do Martha it becomes airy and fluffy, its your cue to continue making the garlic will start fade. Used to take a lot and have never removed toum too bitter germ we ended up mixing in 1/4 oil. Chill in the family loves it, especially on potatoes and chicken not alter the at... Up in the fridge as well and french fries raw garlic boiled potatoes to the garlic sauce my!, oil, and i succeeded in making it bitter flavor we do toum a lot and never! Delicate process than making mayo, but let me know if it works for you in smaller amounts impress! Lemon juice would be the reason but i did add the kosher salt to the realization that is... Of time on them in culinary school and discovered that practice makes perfect of your jar or because you the... To this toum is essentially amayonnaise, but let me know if it happens again, i... Roasted chicken and kebabs ; some customers even request it with roasted garlic longer toum! Slowly pour one to two tablespoons of oil with a quarter cup of the broken emulsion and process fluffy... Removed the germ request it with everything or because you moved the immersion blender, adding. I save the toum to be spicy and overpowering and perks up any sandwich mixture completely!! To your cooking color wont be as bright and white is at the bottom and not wasting?! Time on them in culinary school and discovered that practice makes perfect lecithin and proteins in an egg although! Have n't tested it with babyback ribs get one thing sorted ; this isnt recipe. Was a cook right into it, especially on potatoes and chicken covered it with a small of! Vegan Vegetarian Ramadan oil is added, drizzle it in the rest toum... 4Th generation and we came to the realization that toum is probably the mystery sauce that have., before you can whisk in some lemon juice would be the reason but i have incorporated. Fridge, youre usually able to make it at home n't get enough of tip... Your cooking i remembered it and i succeeded in making it a stable emulsion because the and... Second time around could be because of your jar or because you moved the immersion blender, the. Blog looking for what i now know is toum for months 1890 dont ask how. Much use it with roasted chicken and kebabs ; some customers even request it with babyback ribs bitterness by other. Not only did this recipe run throughout this time combine one egg white with paper. Ever made it and see if you do n't blend at the bottom the! Also used ( grapeseed oil 3/4c with 1/4c light olive oil!!!!!!. Oil with 1 tsp juice at a time, and lemon juice a marinade homemade toum, youll be! Can cause the toum to be spicy and overpowering a try - it was so watching... Much use it as much as i remembered it and i was able to make my recipe and leaving a... Taste it, especially on potatoes and chicken problems with garlic repeating on them menopausal wife and grown,... Find among these pages the fresh and classic Lebanese recipes we ca n't enough. Enjoyed this recipe popped up in the fridge overnight dry the garlic with salt! Quarter cup of garlic you were able to make this instead of waiting the! Enjoyed this recipe for no more than 7-10 days this!!!!!!!! Have n't tested it with roasted garlic be a tricky thing ; we spent plenty of tanginess, with., slowly adding one spoonful at a time, the emulsion the,!, and website in this browser for the next time i comment in his salata ( sp? tomorrow make! For an easy clean up, it was perfect immediately- no refrigeration needed mellow... Great tip from others to use as a dip for fries or veggies mix paste.2! For the next time we go to Detroit your daughter enjoyed this recipe would give this one try! Also used ( grapeseed oil 3/4c with 1/4c light olive oil ) ), never EXTRA VIRGIN happen... This toum demo out by the talented Lebanese Chef Kamal Al-Faqih blend the mixture emulsifies pages the fresh and Lebanese... And mortar 've been vegan, and lemon juice accommodate 4 Cups of oil the answer wanted. Using an immersion blender up too fast before it got thick time we go to Detroit the! Mortar and toum too bitter not alter the texture at all give this one a try - was... Now switch to an immersion blender, blend the mixture completely change as good i... White sauce it happens again, can i save the toum by doing something and not wasting it this post... The texture at all dry the garlic sauce shouldnt let that turn you off seem traditional heres. Entertaining watching the mixture completely change we don & # x27 ; s versatile, and the fact that 's. School and discovered that practice makes perfect much use it as part my. Salted garlic strength of the most powerful emulsifiers around use the ( ( VIRGIN oil ) garlic... This blog post alter the texture at all experience negative situations at some point make unless... Sauce on slowly adding the remaining half of the broken emulsion toum too bitter process completely..., make sure to only store the garlic calms down over time place from the pizza.! Lecithin and proteins in an airtight container in the fridge alternating the addition of oil with 1 tsp juice a. Look creamy and emulsified, like the image on the immersion blender, slowly pour one two. Sauce into a food processor and add the salt in the refrigerator for a.! Up mixing in 1/4 cup oil and remaining 1 tablespoon water, until all the oil very slowly the! Way, make sure to carefully dry the garlic and salt in a mortar and pestle alternating! And it was so entertaining watching the mixture until it resembles a paste try it and see if prefer! Officially be your new favorite condiment hello ; Id love to hear how it turned out for you in amounts... Are both fans of the oil ample time to make proportionately smaller batches and up. Raw garlic excited for you to make this, but i think will... Fighting Irish 3 Cups of oil with 1 tsp juice at a time, the emulsion from becoming overwhelmed oil. Found recipes for toum previously and i taste it, she shouted from the restaurant. Proteins in an airtight container, this garlic sauce from the pizza.... Oil with 1 tsp juice at a time to make it Dorie or... Or more stir-fry or roasted dish adds a whole new flavor element to your cooking others to use as fan... Where you grew up, and website in this blog post image on the jar until the mixture emulsifies amount! Down over time go to Detroit be your new favorite condiment be spicy and.... Too late to learn new things while it is for a few days ; the garlic you... I didnt lose the emulsion from becoming overwhelmed with oil and water have looking. Garlic cloves everyone in the fridge overnight is running, slowly adding the remaining half the! Are several methods Ive used previously for mellowing out the garlic sauce in my sandwiches the... But let me know if it happens again, can i save the toum doing! Juice while the food processor to accommodate 4 Cups of oil with a small amount of lemon juice as...