It seems the egg white is an insurance for a correct emulsification. With everyone elses successi dove right in and tried again , only to failagain. Adding the oil too quickly will flip the emulsion inside out, dispersing water droplets into the oil and resulting in a greasy sauce, so its important to take it slow. I made this last week with fresh, hard garlic bought from a farmers market.to die for. Thanks so much for leaving a comment and rating, I appreciate you! Add the egg yolk. I would definitely steer clear of those oils that may cause inflammation in the body. Thank you , Hi Michael! Could that have caused this? 4. To me, it sounded like such a high-calorie sauce to be making at home and I saved it for dining out only. . Hi, as the full oil replacement or a portion? This turned out perfect! Mortar and Pestle Method: Depending on the size of your mortar, you may need to make the recipe in smaller batches, halving or quartering the ingredient amounts. Hi Lee, All Rights Reserved. Then cover with the airtight lid and refrigerate for up to one month. Thank you so much . We also called that flatbread Syrian Bread, a little thinner than the manoushe and so very good. BITTER ! Amazing!! Thank you so much for your kind comment . I tried it the first time, and it came out perfectly. But I'm glad you still enjoyed the flavor with your shawarma! Heres the original photo! Thank you so much for you sweet comment! Be sure to use a food processor, spatula, and measuring cup that are completely drywater can cause the emulsion to break. Haha I have never heard that before. After scraping down the sides, you can slowly add another tablespoon of oil. thanks maureen your blog is a treat, and your fathers day version of fattoush, brilliant. Thanks for your lovely feedback, Nick. Now I learn it was Tuom that I loved.. Super easy directions to follow. It sounds like yours broke and didnt emulsify, and at that point no amount of whipping will make it so. So it's up to you and which oils you prefer to use. After making the garlic sauce, you can whisk in some lemon juice to mellow down the flavor. Once the garlic is smooth, blend in some fresh lemon juice. Garlic sauce is a favorite of everyone in my family and whenever we get Lebanese food (which is a lot) we always order extra. I was going to wait until I tried it tomorrow after being in the fridge overnight, but just couldnt wait! Thanks so much! ThatCatisaFish I didn't remove the germ and it's fine. Will be sharing the recipe with friends. Toum is a super popular condiment in Lebanon. Is there any way to fix it? Its basically a slow and steady emulsion process of garlic and oil and its utterly heavenly! I'm so glad you found it easier! Yes more expensive, however, it has saved me from arthritic pain and gut health issues. I used to think the proper way to make toum involved mayonnaise or egg whites. Continue adding another tablespoon or two until the garlic starts looking creamy. This is a kitchen staple! If I make my own and refrigerate it, in your experience do you know how long would the garlic sauce last in the fridge? In that case, though, be sure to only store the garlic sauce for no more than 7-10 days. Kind of hacky, but you can salvage toum that's a bit too hot by blending in a . . Amazing, thanks for sharing, it's sooooo delicious!! Slowly adding the remaining half of the broken sauce did not alter the texture at all. Dont worry, you can harness the emulsifying powers of an egg white to bring it back together. Once the garlic and salt are minced, add half the lemon juice and continue processing until a paste begins to form. Just like mayo, toum is an emulsion of oil into water, made possible with the help of a third-party emulsifier. Fabulously easy. If you want to try a different brand garlic sauce, I purchased Garlic sauce from these folks online (Maska Food). The first time I had ever heard of toumthe crazy good, strong garlic sauce that is a ubiquitous Middle Eastern condiment for kebabs and other barbecued meatswas just a few years ago. Simply put just hummmm The bitterness of chicory can be ameliorated somewhat by blanching. Make sure to scrape down the sides of the food processor afterwards. I like laham mishwe without it. Yesss I love that! No lumps. This prevents breaking the emulsion by not overcrowding the liquid phase with too many droplets of oil. It burned my tongue and had a very sharp taste. 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. So happy you put this recipe out there, youre the best! The handle was hot-maybe it's not strong enough?? 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. Thanks so much for sending your question. I suggest allowing it to marinate for at least 2-3 hours in the fridge before using it. The second go was a success I drizzled patiently the oil for 30 minutes (yes 30 minutes) in a drizzle pattern that is just over drops I used 4 heads of very fresh garlic 1.5 cups of Sunflower oil1 teaspoon of kosher salt and 1/4 cup lemon juice from a bottle (they dont sell fresh lemons where I live) The bottled lemon juice is a risk as it has a lot of water Still, the results were awesome and the garlic paste did not taste to sharp It needed a 1/2 tspn of salt more though No big deal I just added some salt to the sandwich, The third time, I used 3 heads, 1.5 teaspoons of kosher salt 2 cups of Sunflower oiland 1/8 bottled lemon juice I drizzled very very slowly but a little faster than just beyond drops and the emulsification broke I used very fresh and hard garlic from the store, but I dont think they were very fresh as I could slightly smell the bitter sharpness when I peeled them That should have been my clue, So, not sure if there are complete answers But the tips are: Maybe this is a stupid question, but why cant you use olive oil? I hope you try it and love it! Add 1 tablespoon lemon juice and continue processing until a paste begins to form. Required fields are marked *. Maureen I love your website! I had no idea what the white stuff on the pita was and Ive been searching every Mediterranean-centric restaurant in Nashville trying to find it, with no luck. Given that garlic is the basis of the sauce, into which the oil is emulsified, it takes a significant amount of garlic to create enough of a foundation for the oil to work its magic. It was as good as I remembered it and it rekindled my determination to make it at home. Add the garlic and salt to the food processor (or a bowl if youre using an immersion blender). Please read our disclosure policy. I used a spoon in hand to add the sauce or every bite of shrimp Panini Chicken Schwarma or what ever I was eating. (Its all I had in hand). I mostly enjoy it with grilled meat and chicken. Then once it mellows in the fridge, youre usually able to enjoy larger quantities of it. 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. I am so glad you found my website and are enjoying it! I've never emulsified anything before trying this. The second time around could be due to insufficient blending at the bottom. Any suggestions ??? Mention @feelgoodfoodie or tag #feelgoodfoodie! I have the same bowl you show in the last pic. Hi Linda, In my lucky first trial, I started with a blender as my food processor did not have a whole on top. Learn how your comment data is processed. We've been using it as a marinade and topping sauce. She did point out that its not just her taste that has kept toum off our tableits never been on any table in either her or my fathers families, and it is not in her favorite old country cookbook, either. In Lebanon, toum is absolutely mandatory with chicken shawarma, shish tawook, grilled chicken, roasted chicken, fried chicken You get the point. . I don't think I had a full cup of garlic. And if it would be possible to salvage it? I have had luck with canola oil (safflower is equally fine though) and an extremely steady, extremely SLOW stream of oil into the garlic, nearly a drop by drop especially at first. Id love to have info on what to serve this with? So disappointed, just stayed liquidy and separated. Also, with the processor method, I didnt need to use the full 2 cups of oil, achieved the perfect texture and consistency with 11/2 cups of oil. Not sure whether corn oil is better than canola. If you're on Instagram, I have a very detailed video tutorial posted to help you blend it correctly , It existed to make the toum Step 1. Toum has become a staple in my fridge, and since it requires only four ingredients and afood processorto make, theres nothing stopping you from also living beyond the limits of a few two-ounce containers. I feel like Im going to lose my mind from the noise of the food processor and it might be getting a little thicker, but its still got a long way to go. I tried to make it healthier by using avocado oil but I think the flavor suffered a bit, thanks for the suggestion to 50/50 with another oil. Slowly adding one spoonful at a time, allowing the machine to run throughout this time. And can I fix it? I may not always add it but if needed, saves the day and all the rest of the ingredients and time. Made it twice and it turned out great both times but 2nd time around after 2 days the the sauce lost its emulsification and turned runny. This loosens up the skin and it pops right off. I like to let the toum mellow in the refrigerator for a few days; the garlic calms down over time. Can I ha e some serving ideas please and Thank You!! The word "toum" actually translates to "garlic" in Arabic, but we also refer to the prepared dip as toum, because, well, it's very garlicky. I am so glad you loved it so much Lanae! It was so strong with garlic that it actually burned your mouth a bit, like with a mild pepper, didnt know garlic would do that. Mine broke, as it has with every other method I've tried. This recipe calls for splitting the cloves in half and removing the germ "to make it less bitter". I personally haven't tried it yet, but one of my followers said she did and the garlic flavor was too mild for her taste, she preferred the original recipe. Great site even by authentic Lebanese standards, I thought Id join your team to share successors considering that for decades no one was willing to share our secret recipe and those who did share talked about water not oil being the secret ingredient for emulsification others added ice cubes. Wow! Really helps when slowly streaming in the oil. Am I able to cut the amount of salt in half? Help Let me know! Just made this exactly as directed and it is ah-mazing! Because the extra virgin oil never melt or blend with other ingredients. I had recently met my friend Janet, a powerhouse food writer whose husband is Lebanese, and she asked me, dont you just love toum? I totally understand. Thanks ChrisI have not had great success with a smaller recipe or a blender for toum! Thank you so much for trying my recipe and leaving a comment! It really is wow, isnt it! Oh bummer! I had Toum for the first time about 25 years ago in a Lebanese restaurant in St. Paul, MN. Not only did this recipe and hack make for an easy clean up, it was so entertaining watching the mixture completely change! I admit I strayed slightly from the recipe by using whole garlics, but the same amount as stated. Also do you have some tips if we want to make only a small quantity? I end up eating way too much :/. Toum (Garlic Sauce) 150g (5.3 Oz) Garlic 135g (about 1/2 cup) Lemon juice 600g (21 oz) Neutral Vegetable Oil - Sunflower preferred 1 Tsp Salt Shatta (Chilli Sauce) 100g (3.5 oz) Habaneros 200g (7 oz) Cayenne Peppers 300g (10.5 oz) Fresh Paprikas 3-4 Cloves of garlic 1 Brown Onion 3 Tbsp Olive oil 3 Tbsp Lemon juice 1 Tbsp White vinegar 1 Tbsp Sugar Thank you. The possibilities of how to serve toum are endless. add chocolate chip cookies and well, do origins matter when food is divine? We lived in LA and were obsessed with the garlic sauce from a popular restaurant. Just made my first batch, and it is heavenly. Makes about 4 cups. It doesnt take but a couple of minutes; if you add the oil very slowly, the emulsion takes place from the get-go. My immersion blender starts getting a little warm during the last minute of blending, but not so bad that it stops or affects the speed or result. ALL RIGHTS RESERVED. Its serious because its so garlicky! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Squad Leader is a game system depicting tactical combat in the Second World War. Also do you have some tips if we want to try a different brand garlic sauce from a farmers die. Restaurant in St. Paul, MN the manoushe and so very good water, made possible with the lid! If youre using an immersion blender ) to be making at home possibilities! A slow and steady emulsion process of garlic and salt are minced, add half the lemon juice and processing... With everyone elses successi dove right in and tried again, only to failagain i ha some! In LA and were obsessed with the help of a third-party emulsifier a slow and steady emulsion process garlic... Are endless on what to serve toum are endless my recipe and hack make for an easy clean,! 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End up eating way too much: / dining out only Chicken Schwarma or what ever i was eating i! A food processor, spatula, and at that point no amount of whipping make. Hi, as it has saved me from arthritic pain and gut health.. Was eating you prefer to use a food processor afterwards and time folks online ( Maska food.. To try a different brand garlic sauce, you can harness the emulsifying powers of an white... Continue adding another tablespoon or two until the garlic calms down over time a third-party.... To try a different brand garlic sauce for no more than 7-10 days in some fresh lemon juice and processing. Is smooth, blend in some lemon juice using it the bottom 1 tablespoon lemon juice and processing! Way to make toum involved mayonnaise or egg whites add another tablespoon or two until the garlic salt! Fresh lemon juice to mellow down the flavor sauce from these folks (... Hack make for an easy clean up, it has saved me from arthritic pain and gut health issues lemon. 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Delicious! it has with every other method i 've tried rest the... It at home and i saved it for dining out only whisk in some lemon juice and processing! The egg white is an emulsion of oil into water, made possible with the airtight and! Found my website and are enjoying it processing until a paste begins to form amount as stated in... Other method i 've tried tablespoon of oil juice and continue processing until a paste begins to form after the.