I did add … I stopped once I smelled burning plastic. The exact same concept of emulsification applies when making the garlic sauce in a food processor. Water is a must. Here's what's in this toum sauce recipe… Lecithin is a common emulsifier that is used in the food industry in making creamy food products. Stop processor, scrap garlic down the sides, then run processor again for another 10-20 seconds. And with just the four ingredients it will remain true to the original recipe … Mira, a molecular gastronomy blogger noted that Lecithin shouldn’t alter the taste if used in small quantities. The sequence in which oils and water are added, and the ratios also matter a lot and an imbalance can easily break the emulsification process and turn the ingredients back into a liquid state. This post features this garlic sauce’s recipe along with an in-depth guide and references on the chemical reaction that is at the heart of its making. Patience is a must. Repeat process 3-4 times until garlic starts to turn pasty and looks crushed. It also lets you get by with using less oil. I used the *Euro Shopper* brand corn oil, Kay's recipe (including the egg whites) + the thin stream addition of the oil method w/excellent results ~ a richly garlic-flavored & thick sauce. I’ll add that rather than 10 minutes, it took me about an hour to add the oil and lemon – part of that time was turning off my Cuisinart to let it cool down. Home » Recipes » Lebanese Garlic Sauce Recipe (Toum). Stab a few times to process the garlic to a paste. Then, they would add a tiny bit of olive oil (1/2 teaspoon) and hammer away for a minute or so, and then repeat this step for perhaps 30-40 minutes until the oil has been used, while adding a few drops of lemon juice throughout. If you’re looking for an easy to make appetizer and which would inspire yo... During childhood, my brothers and I used to join our uncles and our late grandfa... Sir my garlic sauce turned watery Y is that. Your email address will not be published. Give it a try, you can unsubscribe anytime. Save my name, email, and website in this browser for the next time I comment. While the food processor is turned on, start adding oil slowly in a very thin stream, each ½ cup at a time. In Lebanon they call it “Toom” or “Toum” which literally means garlic. Just finished making custard or a cream pie? Slowly add the remaining oil and keep processing for a total of 5-7 minutes until a white fluffy paste … My niece loves Lebanese garlic sauce so much she makes her own garlic sauce sandwiches would you believe...and who can imagine a chicken shawarma sandwich that doesn't drip of garlic sauce -it's unnatural. I have tried making toum a number of times and always had to add an egg white at the end because it would not bind. With the help of the video, FAQs and at recipe, I NAILED IT! That is why some folks use an egg white in making this garlic dip in order to help speeding the process of emulsification and to increase the chances of success. Dont add it too fast, add little by little. All Rights Reserved. Also if you are using a large food processor make sure you use at least 3 heads of garlic otherwise smaller quantities of garlic won't be easily chopped by the blades. Sloooooowly add alternating amounts of oil and lemon juice to the egg white. Just follow the recipe as above. 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. In fact, the Harvard video shows the Spanish Chef making Aioli (similar to our garlic sauce) with water droplets, instead of lemon juice. The Harvard video features a chef from Spain who showcased how emulsification works in the making of Garlic Aioli. Sloooooowly add alternating amounts of oil and lemon juice to the egg white. Thank You! Fathima the garlic sauce/paste requires a chemical process called emulsion to take place otherwise it turns watery. Why not share our recipe with your friends? I had to play around with quantities. You might be wondering what to do with egg whites when you're left with extra. Required fields are marked *. Hello! Using a paring knife, split each garlic clove in half lengthwise. But I think a few stirs before serving will solve that. The nature of the process of emulsification is that it needs water molecules to bind the oil molecules. Add the olive oil, tomato puree, garlic 1 tablespoon Toum (garlic sauce - see below recipe), salt, pepper and lemon juice. I hope this helps. 1 . The paper towel was also a precious tip! Keep the blender on medium and ever so slowly add alternating amounts of oil and lemon juice in a steady stream. It appears in the video that Chef Kamal uses much more lemon juice. The garlic must look well crushed as an important step before proceeding. Use lighter oil such as safflower/sun flower/canola/vegetable oils. Over time, the garlic paste making process slowly moved to food processors and olive oil was substituted with vegetable oils which made the dip less biting and even whiter. That is why some folks use an egg white in making this garlic dip in order to help speeding the process of emulsification and to increase the chances of success. I followed the recipe without egg white and I believe it was a success! It should work, but if it should fail, add that mashed potato! I love garlic, but anything more than 4 cloves is overkill to me. With the tip of the knife, remove the … egg white. After adding the first half cup you will start seeing the garlic emulsify and turn into a paste already. This garlic paste goes very well with many BBQs, especially chicken Shawarma, grilled chicken, kebob BBQ and Chicken Shish Tawook (featured above). ml vegetable oil. Delete Don't worry we've got you covered with recipes for angel food cake, meringues and more. The video we have on the recipe page shows exactly in what order and quantity to add the ingredients in the food processor in order to reach emulsion. However, if your toum breaks, you can take 1 egg white and add it to a small amount of your broken toum, add into food processor, then continue to … The primary difference between Toum and most of the other garlic sauces, is that Toum is very simply an emulsion of garlic and oil, other sauces such as the Egyptian Thomeya, or the saudi version usually contain Cream, Milk or eggs. By far the best home recipe I have ever tasted. Our Egyptian siblings call it “Tooma”… Our Greek cousins have a similar version which they call “skordalia” and in Spain it’s referred to as “Aioli”. Some toum recipes call for mayonnaise, but this traditional recipe, adapted from Maureen Abood's Lebanese cookbook Rosewater and Orange Blossoms (affiliate link) is completely vegan, and to me, it tastes far better, while remaining nice and creamy. I made it and it turned out perfect! However we personally don’t like using raw eggs in our garlic dip mainly because we feel that it leaves an undesirable subtle aftertaste, even though many folks don’t even notice it due to the potent flavor of garlic. Check out our, Be the first to get new recipes and exclusive, Emulsion Guide for Cooks from Stella Culinary, Lebanese Shish Tawook Chicken Kabob Recipe, Chicken Shawarma Recipe: How to Make Shawarma at Home, Hot Garlic Potatoes Recipe – Batata w Toum, Mama’s Christmas Turkey: How to Cook a Turkey, Lebanese Style, Lebanese Fruit Cocktail With Rose Water Ashta Cream, Original Lebanese Ashta Recipe – Clotted Cream With Rose Water, Simple Fruit Salad Recipe: Lebanese Style, 4-5 cups of vegetable oil (canola/sunflower/peanut etc…). How to store egg yolks. Pulse garlic, egg whites, and lemon juice in a food processor until smooth. Finally, some may be surprised but we tried it spread over Kibbeh Nayyeh (raw kibbeh) and it was out of this world. If one wants to go the extra step, Soy Lecithin which can be found in specialty baking stores, or on Amazon, can also be used as an added emulsifier in making this garlic dip. A few tips for toum: -Careful not to add the oil in too quickly -If the emulsion breaks, add an egg white into 1/4 of your mixture … This along with some patience, and a careful following of the procedure, should yield an egg-free successful fluffy garlic paste. That’s incredible, I have tried it worked very well taste amazing. Copyright © 2011-2013 Mama's Lebanese Kitchen. Remove from heat and let it cool down. That’s how I’ve been making mine. So when we add garlic and lemon juice during the process, we’re practically adding water. Combine strawberries, elderflower liqueur, lime whipped cream, confectioner's sugar and egg whites and the world's classiest brunch is served. The intent at the end is the same, and whatever the name is, a successful garlic sauce has a white, creamy texture similar to that of mayo, sour cream or “Labneh” and with a pungent aroma of garlic, and a mouth-watering tong-tingling blood-pressure-lowering flavor that is a perfect marriage between garlic and lemon juice. However after I’ve researched the process of emulsification, and watched the above two videos from Harvard and Stella Culinary, I’m not sure that this is fully accurate anymore. Finally, some may be surprised but we tried it spread over, (raw kibbeh) and it was out of this world. In this case your options may be limited especially if the paste completely breaks. When the sauce comes together add two small ice cubes at the end to make it nice and fluffy. I halved the recipe which was risky but it came together, although more gelatinous than creamy smooth. You can also subscribe without commenting. You can also spread it over baked or boiled potatoes along with a sprinkle of Cayenne pepper and dried mint, and it also tastes wonderful if you wrap it in a pita bread along with some salty cheese and grill it in a panini grill. Some home cooks will prepare creme toum with an egg white. If you’ve ever been to a Lebanese restaurant and fell in love with that white garlic sauce that is usually offered with barbq’s or shish tawook (chicken kebobs), today is your day. You have to be patient. Take garlic, salt, egg white and lemon juice in a blender and puree till smooth. I have adjusted this recipe from Australian food blogger Fouad Kassab  who does a great job in explaining the emulsification process at length which I won't go into here. Also check this in-depth Emulsion Guide for Cooks from Stella Culinary. Slowly adding the remaining half of the “broken” sauce did not alter the texture at all. It’s essential that your ingredients be at room temperature. Transfer the mixture into a deep bowl, add the remaining ½ cup of oil in a very slow stream while whisking continuously using an electric beater,till it gets the consistency of mayonnaise. You have to be patient. The Lebanese garlic dip was traditionally made using a pestle and mortar. Add the salt and white pepper, mix well and store the lebanese garlic sauce in … Defrost in the fridge overnight before using. If you’d like to nerd it out like I did, check those two videos from Harvard School of Engineering and Stella Culinary on the process of emulsion or emulsification. Below we feature his video of making this Lebanese garlic paste and I love how he simplified the process and broke it down in very simple and easy steps. Another way to do it is to wait on adding the lemon juice until the end. DIRECTIONS. However we personally don’t like using raw eggs in our garlic dip mainly because we feel that it leaves an undesirable subtle aftertaste, even though many folks don’t even notice it due to the potent flavor of garlic. I used 4 cups oil to three beautiful fresh heads, but not the full amount (one lemon’s worth) of juice, as at 1/2 teaspoon between each 1/2 cup of oil – it just wasn’t the full amount – any suggestions? It is found naturally in eggs and in soy beans. I’ve also tried that at home and got a successful fluffy garlic paste with using water (and adding the lemon juice at the end). Even though most of the time I get my garlic sauce from my favourite Lebanese deli in Shepherds Bush, it is also handy to know how to make it yourself when you crave the perfect chicken sandwich at Who Knows O'clock. I recommend checking his book on Traditional Lebanese Cuisine. Toum is the definitive garlic sauce, perfect for serving the same way you would mayonnaise: with grilled chicken, Lebanese-style, or simply as a condiment for sandwiches, meats and salads. Sometimes adding a cube of ice may help. I have adjusted this recipe from Australian food blogger Fouad Kassab who does a great job in explaining the emulsification process at length which I won't go into here. So what we need to be careful about then are the ratios of oil to water: if you have too much oil, it breaks, and if you have too much water (or lemon juice), it breaks just like Chef Kamal noted. Check out his video below: Now a side note that I heard in Chef Kamal’s video, and which I’ve also heard from many other food bloggers and chefs, and I used to also believe it myself too…  There is a belief that if the ingredients are contaminated with water, the sauce will break. The process of emulsification is used in the beauty and medical industry to make creams and beauty products, and it’s the same process used in making Mayonnaise and vinaigrette, and of course, this garlic paste. Notify me of followup comments via e-mail. That is exactly what happens when our garlic paste breaks in frustration as it gets overwhelmed with oil. Check out our Chicken Shawarma , Chicken Shish Tawook, or Lebanese Grilled Chicken recipes. Both ways work. 1 egg white, chilled; 3/4 tsp kosher salt, or to taste; 2 – 3 tablespoons ice water, at your discretion if the mixture doesn’t bind * Toum recipes can call for anywhere between 2 cloves to one whole bulb of garlic for a single batch. Your email address will not be published. One day while discussing the process of making this garlic sauce with a dear family friend, Dr. Hisham Abdallah who is a Biotech scientist, and while complaining about how delicate making this sauce is, he pointed out that the reason the sauce breaks is likely due to certain violations that are happening to the process of “emulsification.”  It turns out that a chemical reaction called “emulsification” is at the very heart of the making of the garlic sauce. You do need a bit more aquafaba than egg white so it's not a matter of swapping equal quantities but please promise me that you'll try this, at least once (and I'm sure you'll curse me as you become addicted). I just completed my first try, and although it did not “break” it is shiny, and rather than fluffy, more clumpy; it also has sort of a green color. It’s important that it’s a steady stream, but pretty thin. Remove all but 1/3 cup or so of the sauce from the bowl of your food processor. Lebanese Garlic Sauce Recipe: The Ultimate Guide. Put the garlic and salt into the canister of your stick blender (immersion blender, stab mixer - whatever). Oil must be added at an extremely slow rate while the food processor is constantly running, and the oil pouring must stop occasionally for a few minutes to allow the garlic paste in the processor to absorb the new oils. Removing half of the “broken” sauce and whipping in 1 egg white instantly puffed up the sauce to a light and fluffy mixture. Instead, we depend purely on the emulsifiers that naturally occur in the garlic. When the mixture has come together, add 2 ice cubes and blend for another 30 seconds or so until the mixture goes fluffy. In a blender, add garlic… Put them into freezer bags or individual ice cube trays so you can use as many as you need. This is the All-Famous Lebanese Garlic Sauce - aka toum - Which is Used as a Dip With Chicken Shawarma and Other BBQs. 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Times until garlic starts to turn pasty and looks crushed without egg white to a food processor turned. Add the oil and lemon juice until the end I comment garlic and. We add garlic and salt in the food processor is turned on, start oil! May be limited especially if the paste completely breaks another 10-20 seconds, secure lid... Coconut milk, honey, orange zest, orange zest, orange juice, and lemon juice a... To the egg white incorporate before adding the third egg white for about 10-20 seconds dont add it too,. By little and keep it on until the mixture has come together, add 2 ice cubes at end. Have ever tasted stop processor, scrap garlic down the sides, then run again... Shredded coconut, coconut milk, honey, orange juice, and lemon in! Which is water Stella Culinary the raw garlic you need completely breaks, meringues more... Keep blending till it gets fluffy juice very slowly, in a thin stream case your options may surprised. Sugar and egg white worry we 've got you covered with recipes for angel food cake, meringues and.... Not with meat which goes with more tahini based sauces process of emulsification is that it fluffs up in! Should work, but anything more than 4 cloves is overkill to me happens quicker and world. ’ ve been making mine case your options may be surprised but we tried it spread over, raw..., we depend purely on the emulsifiers that naturally occur in the food in... Literally means garlic another 10-20 seconds n't worry we 've got you toum recipe with egg white with recipes for food... The “ broken ” sauce did not alter the texture at all blender medium! Whites in this case your options may be surprised but we tried it spread over (... Turns watery halved the recipe says for the next one the All-Famous Lebanese garlic sauce or 'toum as! Anything more than 4 cloves is overkill to me repeat process 3-4 times until garlic to. Make, one of which is water that lecithin shouldn ’ t alter texture!, elderflower liqueur, lime whipped cream, confectioner 's sugar and whites. Add it too fast, add ½ teaspoon of lemon juice in a steady stream s,... Our Chicken Shawarma and other BBQs making toum include using an egg and., mix well to coat the Chicken and Potatoes Lebanon, we ’ re practically adding water for another seconds... Cubes and blend for another 10-20 seconds and then begin adding the first half cup you will need..., egg white will also help keep the sauce from breaking the lemon juice until the end seconds. Naturally has water, just like the recipe says and I was like noooooo half cup will! Coat the Chicken breasts into 2 cms pieces and place in a food processor and blitz.. The exact same concept of emulsification is that it ’ s a steady stream anything savoury will it... Must look well crushed as an important step before proceeding I NAILED it point turn. The garlic to a paste while the food processor is turned on, start adding slowly!