Fabulously easy. This post may contain affiliate links. Emulsified in seconds. Mayo is a stable emulsion because the lecithin and proteins in an egg are some of the most powerful emulsifiers around. Oh and Jim is convinced its what cured his knee problems! Love it! So take a look around and make something delicious! When you first introduce the oil, start with only one tablespoon of oil. Make sure there is no water whatsoever and only use very very fresh garlic. This initial introduction of the oil to the garlic is the most important step of making homemade toum. 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. I wasnt quite ready to give up though, and decided to add the dose of lemon juice. We had with roasted potatoes tonight but I'm fully prepared to ear this over my cereal! I even use it as part of my chicken marinade or even as my garlic aioli sauce in my sandwiches. Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. Bottled lemon juice will work but it is a high risk. Thank you, Maureen, for another great recipe! There was a mix of a globby garlic puree moving about in the oil fail. 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. I tried your recipe and it is amazing! Ill be making again very soon. I have been looking for what I now know is Toum for months. . I hope that helps. Thanks for the awesome recipe. 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! TOUM! 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). Using a spatula, scrape down the sides. I learned so much from working with the wonderful and loving people at Sharifs everything from hot lemonade (a go to drink for its simple deliciousness, but will especially knock out whatever ails you) to braised lamb shanks, and raw kibbeh. Your site is one of my go-to sites for Middle Eastern food recipes, btw. Despite my desperate messages for extra toum, they never pack more than three two-ounce containers of the stuff. I'm sorry to hear your garlic separated. 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. I'm sorry to hear that. Also, Ive tried in a restaurant and it was more airy. I dont know if it is considered the right thing to do but I made so much that I froze some of it in small and medium cubes and then dropped them in a ziplock bag and I can pull it out anytime I need some. Once the garlic and salt are minced, add half the lemon juice and continue processing until a paste begins to form. Made this Sunday but my ratios were a little off. Creamy, fluffy, and super garlicky - toum is the flavor bomb missing in your kitchen. Once you master this garlic sauce recipe, you'll be making big batches to store and use in lots of different ways. I am really glad you were able to make my recipe and impress your husband Thanks so much for your sweet comment! Last weekend at a farmers market, my daughter and I tried this amazing garlicky stuff being sold as Joes garlic sauce. Thank you for trying it and leaving me a kind comment . I just tried for the first time and same result, so I have garlic milk instead of toum Let me know! After adding 1 tablespoon oil, work in a few drops of lemon juice. We all learned to make the Garlic Sauce, what we always called it, in a blender but it was iffy to turn out thick. It does state to continue pouring the oil into the food processor. 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! Help! I have several suggested in the recipe card, such as avocado, vegetable, canola, grapeseed, etc this recipes works great with any neutral oil! My favorite tips & recipes to delicious Lebanese meals. After you've 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. Step 3 - Transfer the toum into a jar, allow it to cool down to room temperature, and then seal (making sure it is airtight) and store in the refrigerator for a couple of months. It was as good as I remembered it and it rekindled my determination to make it at home. 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. 2. Like, the one you would find at a backyard bbq. I would be so happy to hear how it turned out for you. Sorry to hear about your batch. Pour the entire amount of oil on top of the garlic paste - do not stir! , New hereplease suggest specific type of neutral oilthanks, Hi Neal! Thank you so much for you sweet comment! Have you tried fresh instead? If you keep moving the blender up and down, it will stay liquidy. Came out beautifully with a creamy texture and perfect garlic balance. Required fields are marked *. Continue in this manner, alternating oil and lemon juice in very slow, steady streams and stopping occasionally to scrape down the bowl. After 1/2 of the oil is added, start drizzling in the lemon juice with the motor running. Mention @feelgoodfoodie or tag #feelgoodfoodie! Had to remove the lid and scrape down a bit but worth it. Yes more expensive, however, it has saved me from arthritic pain and gut health issues. Because the extra virgin oil never melt or blend with other ingredients. Once the garlic is smooth, blend in some fresh lemon juice. If you start the emulsion with a whisk and minced garlic in a bowl, adding oil very slowly, youll have a better chance of holding the emuslion. Peel one cup of garlic cloves, which should be about 4 garlic bulbs. I made this in my thermomix today and was amazing! Just like mayo, toum is an emulsion of oil into water, made possible with the help of a third-party emulsifier. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Love TOUM! Its serious because its so garlicky! Hi Erum, it sounds like it may not have emulsified for long enough the second time around. If you do, it will become a bit thicker but you shouldnt let that turn you off. I was sold! Thank you comment, Samm! Thank you so much for trying it and leaving a comment! Ive tried to fix toum and it can be hit or miss; using an egg as you would mayonnaise is a solution as well, but thats a raw egg. Thanks for providing it. I have just tried your recipe of toum for my Sirian boyfriend but unfortunately I did not succeed. . 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! The dip was so creamy and tasty! I started stirring the mixture again and a magic trick happened before my eyes it started to emulsify! Glad you are enjoying the recipe! I love it! 1,970 Likes, 70 Comments - Tom DeBlass (@tomdeblass) on Instagram: "Today is two years without you, Dad. 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. I'm excited for you to make it Dorie! ice water until smooth. Nutrition information provided is an estimate. 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. Worked brilliantly. Will be sharing the recipe with friends. Learn how your comment data is processed. You can spread it on a falafel or chawarma wrap, or just on toast. Yesss I love doing that too! Toum is like the ultimate condiment for anyone who loves garlic and creamy sauces similar to mayonnaise. For the ideal light and fluffy texture, stick with either the food processor or mortar-and-pestle method described here. How to Make Toum This first step is to make a smooth and fluffy garlic paste. I had recently met my friend Janet, a powerhouse food writer whose husband is Lebanese, and she asked me, dont you just love toum? Hope that helps! I love hearing about the Lebanese where you grew up, and the wonderful food they made and you enjoyed. Food processor or mortar and pestle, paring knife. Hi Rubia. Thanks so much for leaving a comment and sharing your experience and tips! Take out some of it as it may be too much; you can add it back later. I'd love to hear how it turned out for you! I like to let the toum mellow in the refrigerator for a few days; the garlic calms down over time. I tried your recipe tonight and it went to garlic water not sure what happened, it sarted off good, but failed ahd went water about the end of 3rd cup of canola oil Yes, you can freeze it for up to 6 months. I have been making garlic sauce (Toum) all my cooking life as a Lebanese mother (38 years) and everyone like it. Oh my gosh thank you so much Kelly! Am using it on burgers and chicken-great! Maureen I love your website! Any tips? I was in the middle of adding a dose of oil when I transferred to the bowl, and very quickly realized that I was doomed. Thanks for posting. The next day, replace the paper towel with an airtight lid and keep in the fridge for up to 3 months. But if you'd like I can manually add you to my subscribers list. I am sooo happy you loved it . Thank you so much for the step-by-step! This post may contain affiliate links. Love this easy method! This recipe calls for splitting the cloves in half and removing the germ "to make it less bitter". Jerry, you are not alone on this. Great tip from others to use as a marinade. Can I ha e some serving ideas please and Thank You!! Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil . You can also subscribe without commenting. Im a garlic lover and it was perfect immediately- no refrigeration needed to mellow it out. Process the cloves in a food processor, along with kosher salt for added friction, until completely pured. I got my first taste of Toum last weekend at a tailgating party for our local soccer club. The same recipe is also ancient recipe followed in Spain (Alioli) which translates from the catalan "all i oli" / "allium et ollium" - garlic and oil, although it was manually smashed back then and contained less garlic, being more like a sauce which nowadays converted to famous Alioli sauce, although the current one contains egg/milk and is more similar to a garlic mayo. 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