Hope a lot of my readers will click over here and try the recipe! Liz. I feel like the salt is stronger than the spiciness in the garlic but idk. As you know, I’m a bit camera happy and always have it out at family gatherings and parties. Learn more. So this is a Not enough lemon juice/oil? I have already shared a garlic sauce recipe in my blog. It’s supposed to be very strong – you use VERY little. Doesn’t work. Flavor was great, but texture like water. It has been scientifically proven that spices prevent our food from spoilage and thus, north Indian foods tend to be so spicy I just updated the recipe to include that – thank you! Maybe need some cream or milk and definitely more salt and lemon. I made this for my family last night and it was a hit! Making this a handful of times now, I think I have the ultimate tip…you have to commit to 1/2 cup of oil to 2 tsp of lemon juice. Hi Kate – Have you checked out the video I included? 1/4 tsp salt I made toum yesterday similar ingredients but when i tasted it, it had a very strong oil taste. I grew up in the Middle East and have loved this sauce in shawarmas since I was very little :-). Good on veggies, breads, and the like. I agree here, please fix the directions to tell people to wait until it is thick. Great sauce. Can I use Avocado oil instead of Canola oil? I would ask my friends and family if they noticed different meals seeming abnormally spicy and they always said no. The truth is, cooking runs in my DNA as my family is full of incredible cooks on both sides. My husband is a huge garlic fan and we first had this at a Tunisian restaurant with some delicious bread, like naan. You are so right Erica! Please let me know what other recipes you try!! The first time i made it, it turned out perfectly. 2 egg whites. However, today’s post is about one woman in particular, my Aunt Paula. It worked for me!! A lot of people skip to recipes without watching videos or reading the author’s back story on the recipe. Lots of sauce so I gave some to family and hoping it will store for a while! But a lot of others don’t. I did as one person suggested. I am thrilled to finally find a recipe for this amazing garlic sauce. I follow the instructions to the T. I wish I knew what I was doing wrong. This sounds amazing, and I tried to make it. Then add the olive oil, and let the processor go for another 3-5 minutes. :). Fabulous! I was wondering if you knew why or how this happens. Hi There! Yep agreed, the instructions are not accurate, you have to watch the tutorial.. my suggestion would be to just update the instructions to ensure accuracy. What's your secret to non mouth hurty Toum! Loved it. Sauce never got thick and came together. Thanks for the recipe! Let me know and I’ll happily update. This tip helped me recovery. thank you. Do you have any other suggestions to tone it down while keeping the recipe vegan? I tried again and poured the oil in as a thin thread like in the video and it worked like a charm. The rest of ingredients and procedure are similar, with the Greek Sauce using lemon juice or red wine vinegar or both, with vinegar alone being the majority preference of acid component. Toum, toom, or zait b'toum is the Holy Grail for garlic lovers. I worked JUST PERFECT!!!!!! Sauce turned out nice and fluffy just like my favourite shawarma shop here in Ottawa. Don’t try to rush anything, take it slow. Thank you!! Hence, based on this there are different memes made on TikTok saying Sprite is nothing but Spicy Water. When you see it begin to thicken up THEN you start with the lemon juice. Also, it doesn't ALWAYS taste this way, only sometimes. they use spice blends consisting of MANY different spices. Thank you! Place the garlic cloves and salt in a large food processor and puree until smooth. So I tried this same recipe that came up as a youtube search when I looked for this. The consistency of mayonnaise sounds perfect though? I’m saving this recipe for future use. Can I use avocado oil? This is one of my most popular recipes so I want to help you enjoy it like thousands of others have. I’ve had this at a Mediterranean restaurant before and based my idea of the consistency off of that. Use as much garlic as you want (I would recommend at least 2 heads of garlic), once minced in food processor and then slowly add oil then lemon juice…then add more in the same ratio and in same order. yeah that;s what i was thinking, but every recipe out there calls for raw garlic. PS: sometimes, the garlic itself is no good for this recipe, cause it is still fresh and juicy, and no matter what you do, it … This looks awesome! Let me know if that helps!! Can I safely add more lemon juice as well? https://www.youtube.com/watch?v=ufDD773NQMY. I tried this exact same recipe as given to me by a Lebanese friend, and she warned me that ‘sometimes it breaks,’ which mine did. I just made this recipe and I’m in garlic heaven! Should have read the comments before I started it! Is it possible to make this with a blender or a mixer? It was so cool, just transformed. Let me know what they think! That’s a great backup!!! Can I use avocado oil or olive oil instead? I truly believe like the French—It’s all in the sauce. My first time didn’t turn out perfect, But it was still delicious. As an Amazon Associate I earn from qualifying purchases. drizzle and watch. Or perhaps it has been done already? Just letting you know that I featured this recipe in my round-up of 25 Deliciously Healthy Low-Carb Recipes from September 2014. The options can be endless! Toum is an emulsion, like aioli or mayonnaise—all rich, creamy cousins to one another—and when it's done right, it whips up into a thick, shockingly white sauce that’s a … :) Enjoy!! I think you did it righT! It was the consistency of a mayonnaise but not a very light and smooth one. It has more of a mayonnaise type consistency to me. One of my batches broke because I’ve poured last batch of oil too quickly, I didn’t want to waste everything so I’ve used just half cup of newly peeled garlic, 1 cup of new oil and one cup of broken mixture. In spite of a fair amount of experience with Lebanese restaurants, I had never experienced this garlic sauce until a meal, while traveling out of town, at Shish Palace, Allen Park, MI, so of course I want to learn how to make it. McDonald’s Sprite is supposedly more crispy than others. As one of the most popular dishes in India, vindaloo originated in the Goa region of the country, is heavily spiced, and can be made with vegetarians in mind or with a chicken, pork or tofu protein. This site uses Akismet to reduce spam. Thankfully I was out of cayenne so I didn't compound the situation. I’d like to add that We used approx. First watch a video of how the process works using a food processor only. You can definitely use a high speed blender but a food processor is preferred. You’re welcome to try it though and report back! For some reason neither of them can seem to keep water in the sink. :) Thanks!! The first time I made it I used a blender and it failed miserable so I watched videos and that made all the difference in the world. However, as much as I would love to say that I am a self-taught, self-made home chef, I really can’t take the credit. BTW Your meal sounds incredible! Mine came out super thick like Cold left over mash potatos. Thanks for sharing :-). I really really want to be able to use this. Vegan, Garlicky, Creamy and Flavorful. Hi Liz, can you kindly explain help me understand why to only use canola or vegetable oil? My son was licking it straight even though it’s spicy! Due to the fact that Aunt Paula won’t let anyone photograph her, ever, she immediately looks away when she sees me near. I’ve been looking for a good garlic sauce recipe like the ones at the restaurants when they only give you a tiny amount and you’re always left asking for more! In Cuban cuisine, mojo applies to any sauce that is made with garlic, olive oil or pork lard, and a citrus juice, traditionally bitter orange juice. I might add that I have never made mayonnaise either so I was skeptical that this would actually turn out out for me. But be warned it is very HOT and can burn your mouth. It won’t taste how you’re hoping it will I’m afraid. The Toum sauce is for those garlic lovers like myself. Would that work instead of canola oil. That’s the trick. And if a cup of canola oil has just under 2000 calories (1,927ish…) You’ve gotta have at least 90 Cal per Tablespoon. Or can I roast them before making? Toum is essentially a mayonnaise, but it's stabilized with garlic instead of egg.Just like mayo, toum is an emulsion of oil into water made possible with the help of a third-party emulsifier. Is there something else I should add that would have helped you avoid the mistake? Seafood Poultry Meats Veggies Fruit. YUM! I don’t have canola oil. 1 cup of oil. Hi Kellie – I’m not sure as I’ve never had any issues with it but perhaps if you read through the comments you might get a little help. My family does an “international night” every Friday where we all make something new and then show off our creation! I thought all Lebanese people make it this way. To the author of this recipe, I want to say Thank you for all the trouble you went through to make this recipe just right! Toum is a creamy and fluffly garlic spread that carries a fragrant garlic punch to it. The next day, however, it broke down into oil and liquid and garlic. You can try cooking the garlic in a little oil on the stove before adding to the food processor m. Just sauté it lightly so that sharp bite cooks out. Why Wouldn’t the Lebanese use olive oil? It actually turned out perfect and I followed it to a “T”. My mom makes this! If you’re looking to tone down the spice level, you can certainly use less garlic. Oh I’m so glad!!! The whipping incorporates air over time and in my opinion let's more of the garlic mellow. I really want to get this right! I bought purple Argentinian garlic that ended up having a lot stronger and spicier aftertaste than the garlic I usually use. Mine did not emulsify and stayed liquid. I just re-read the ingredients and it says to add the oil 1/2 cup at a time until you reach the right consistency. (I can’t eat canola oil. Tried to make it today and it tastes heavenly but it has a very hot garlic bit. Should I have stopped? Here's what's in this toum sauce recipe: Garlic. Hmmm… I wonder if the garlic was a bit old/bitter? comes out perfect and just like the middle east restaurant in cambridge ma serves it, Recipe was really off from the process! Thanks for sharing and bringing me back home for a night. Then I put that in the food processor and VERY SLOWLY poured the remaining oil in. You are paying too much attention to a recipe and not enough attention to watching your garlic. I’ve been wanting to post this recipe for a while now, but it took some time to develop it and get it just right. your recipe is OK. Love the sauce made a batch last night. (as slowly as possible) And I got that fluffy texture! I even banned my husband and child from the kitchen because I didn’t want water entering the area. To clarify my question a bit: The lemon juice being ‘cooked’ slightly makes it ok for the allergy sufferer; I’m wondering if the sauce will form with the juice heated and cooled. And of course now I do. Any type of neutral tasting oil. Thanks for the tips that everybody left about their experiences. It tastes great, but just a little too spicy! When I run out of pita bread, I am just going to eat it with a spoon. I just revised it again – would you agree it’s better now? :). Do NOT pour in a half cup of oil. Hi Tracey – Did you watch the video? Toum is a garlic sauce that I used to order from this Middle Eastern restaurant in San Diego — Aladdin's in Hillcrest, to be specific. Good catch. So cool! Hi Joe – I’ve never done it with one but I bet it could. So if it doesn’t emulsify do not worry! Please let me know your thoughts or if you have a recipe for a creamy lemon garlic chicken that would be godsend! If you don’t know why here is the answer. There’s many mention of using boiled potatoes mixed with the garlic so I’m wondering if I could add boiled potato into the food processor with the toum to tone it down. Was the flavor good? Hi Kali! This stuff is fabulous. The solution? Did you happen to watch the recipe video? Using high quality olive oil and a hint of lemon is also key. Especially if you’re using fresh garlic. It’s great, how long will it last in the refrigerator. They had this wonderful white garlicy sauce, and I asked what it was one time. What am I missing here?? Turn the machine back on and slowly drizzle in the oil through the lid starting with ½ cup. I prefer this by far over the Skordalia. Maybe I put in too much garlic. Random Carbs & … Oh this makes me so happy! Spice it up! How long will it keep good? I put the emulsified garlic portion back in food processor, added the oil s-l-o-w-l-y – and it worked like a charm! I enjoyed this sauce at a restaurant this weekend so am scoping it out to try to make it myself. Garlic-lemon Sauce |Toum. Poured the oil out. 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