Garlic Sauce (Toum)
I used to think about the right way to make toum with mayonnaise or egg whites. To me, that sounds like a high-calorie sauce to make at home and I'm saving it for eating out only. Toum is a Lebanese staple, and more than just any other condiment. This garlic sauce is great for stirring soups and pastas, marinating chicken, and mixing them with roasted vegetables; it adds an energetic garlic punch to anything without the need for peeling and chopping.
You may have this special sauce at your favorite Lebanese restaurant with grilled chicken. When I cook, I always think about the spices and what goes well with my food. Seasonings are important because they enhance and balance flavors, and I have a complete recipe collection for just homemade sauces, sauces and seasonings. Or maybe get it in 2 small plastic containers when you order Lebanese take-out. The good news, you can make it at home in larger quantities.!
This Lebanese garlic sauce has been in demand on Instagram for a long time, so I thought I'd finally share one of my favorite sauces from childhood – toum sauce. I guarantee that once you've mastered this easy homemade toum recipe, you'll be using this sauce in a variety of ways.
Garlic Sauce (Toum)
Recipe Author By: www.uniquegiftstips.com
Toum - Recipe for Arab Garlic Dipping Sauce. Use on Shawarma, Falafel, Grilled Foods. Vegan, Garlicky, Creamy and Flavorful. | ToriAvey.com #vegan #sauce #dip #garlic #MiddleEasternrecipe #TorisKitchen
- 4 cups sunflower oil
- avocado oil or canola oil
- chilled(You may need less oil - detailed instructions below. For Passover safflower oil may be used)
- 1/2 cup garlic cloves peeled
- 1/2 cup lemon juice divided
- 1/2 cup ice cold water divided
- 1 3/4 tsp salt
- Before you begin, place your oil in the freezer or refrigerator so that it is chilled, but still liquid. While the oil chills, remove the ends from your garlic cloves, split them in half and remove any green layers from inside. In a food processor, combine garlic cloves, salt, 1/4 cup of the lemon juice and 1/4 cup of the ice cold water.
- Garlic and water in food processor.
- Process until smooth, then stop and scrape the sides of the food processor with a spatula.
- Garlic paste in food processor.
- Turn the food processor back on and drizzle the chilled oil through the top as SLOWLY as possible, one cup at a time. If you don't have a steady hand I suggest putting the oil in a squeeze bottle and drizzling it in that way. After each cup of oil, add 1 tbsp each of the lemon juice and cold water.
- Drizzling oil into running food processor.
- Scrape down the sides of the food processor as necessary. Be sure that your processor does not get too hot, as this can cause your sauce to separate.
- Scraping sides of food processor.
- Only add oil until you've reached the texture you desire - you may only need 3 1/2 cups to achieve the proper texture. The final result should resemble a soft mayonnaise. This recipe makes about 5 cups of sauce, a serving is calculated as roughly 2 tablespoons. Store toum in an airtight container in the refrigerator. This recipe makes a pretty big batch, but it should keep for up to 4 weeks and it can be used on so many things. You'll be happy you have extra. Enjoy!
- Toum - Recipe for Garlic Dipping Sauce. Use on Shawarma, Falafel, Grilled Foods. Vegan, Garlicky, Creamy and Flavorful
Label: garlic paste, how to make garlic sauce, how to make toum, mayo alternative