Garlic Sauce - Middle Eastern Toum
This garlic sauce recipe is perfectly light and fluffy, and the perfect pair to chicken, BBQ, and kebabs recipes. Try it now!
Equipment
- Food processor
Ingredients
- 1 cup garlic cloves mine measured 35
- 3½ cups neutral oil Mazola oil, Canola oil, Avocado oil
- 1 tablespoon salt
- ⅓ cup lemon juice
Instructions
- Cut each garlic clove in half lengthwise and remove the inner germ. This process makes the garlic taste a lot less spicy.
- Add to your food processor. Your food processor must have a small emulsifier spout. It has to be a strong and large food processor (minimum of 12 cups).
- Add the salt to the garlic and turn the food processor on. Let it go until the garlic gets finely cut.
- Stop, and scrape down the sides.
- Add 3 tablespoons of the oil you are using and about 1 teaspoon of lemon juice. Start the food processor once again and you should see the garlic getting chopped even more finely.
- Stop the processing one more time and scrape down the sides, making the garlic move towards the middle. Close the lid, and add the emulsion sleeve to your food processor.
- Start the food processor and add ½ cup of the oil into the emulsifier cup. Let it drip slowly, then once it is finished, add another ½ cup. Repeat until you finish 2½ cups of oil.
- Once finished, add in ½ of your lemon juice to the emulsifier cup. Once it is finished, add ½ cup of the oil, then add the remaining lemon, and finally the last bit of oil.
- Once it is finished, it means that your garlic sauce is now ready. It should be fluffy and creamy.
Notes
- You can skip the step of the remove the inner germ of garlic cloves, but the sauce will be spicy aka month burning a bit.
- To make the garlic sauce more mellow, soak the garlic cloves in ice water for 30 minutes.
- Make sure to follow the directions fully.
- Add the oil and lemon juice slowly. Otherwise, when you add them quickly the emulsification will fail and the sauce will break.
- You can chill your oil before using if your food processor gets warm too quickly.
- Sometimes the emulsion will break since there isn't a binder, which is okay. Mix 1/4 cup of broken emulsion with 2 large egg whites in a food processor and mix until white and fluffy. Then slowly drizzle in the remaining broken emulsion while the food processor is running
- Don't beat yourself up if it doesn't work, I tried it numerous times on different food processors until I found what worked for me.
Nutrition
Calories: 377kcalCarbohydrates: 3gProtein: 0.4gFat: 41gSaturated Fat: 3gPolyunsaturated Fat: 12gMonounsaturated Fat: 26gTrans Fat: 0.2gSodium: 350mgPotassium: 32mgFiber: 0.2gSugar: 0.2gVitamin A: 1IUVitamin C: 4mgCalcium: 13mgIron: 0.1mg
Tried this recipe?Let us know how it was!