By Suzyo Changa Thanksgiving is one of my favorite times to cook and spend time with loved ones. I think half a lemon would have been perfect. Add the garlic and salt to the blender and then carefully add the oil and lemon juice in stages, a little at a time, while the emulsification process takes place. The end result was good, except that it was very thick, like butter or margrine and still had some strong garlic after taste. I have not tried this recipe yet but it looks great! Toum – Recipe for Middle Eastern Garlic Sauce. Did it thicken due to the second egg white ? All Rights Reserved. ultimate… this recipe is the best for making authentic toum. Followed the instructions to a T with my Cuisinart and ended up with ‘garlic soup’. Marc good tip on using egg white as an emulsifier. I give permission to store the above data and use it to contact me. This garlic sauce however goes on the Chicken Shawarma and on Chicken Shish Tawook both of which are featured on our blog. Hi Miki – it’s more difficult to do it with a blender since the garlic would splash on the sides and you’d have to keep on stopping to push them down. I poured the failure into a container for later use and started over, this time eschewing all machines for the basics. I guess the restaurants wanted to keep it secret. Now I heard you could put a bit of oil and squeeze of lemon on top of the dish? Ok so I made the toum for our traditional Christmas Eve dinner, watched the video and OMG it was perfection, Thank you Thank you , Love this recipe! One of the woman at the restaurant did tell us that they add jalapeno as well as the garlic, oil and lemon juice. Hi Alex – sorry to hear about the garlic soup. 2 to 5 cloves of garlic finely minced (see notes) Hi Hannah – this is an indication that the emulsification process (which binds the oils + water to form a cream) failed.. don’t sweat it, just try again following our instructions closely. Gezzzzz just can’t get this right …lol. Did you use olive oil to make it or was it vegetable oil (canola/etc…)? I slowly trickled in another six tablespoons of lemon juice, alternating with almost two cups of more oil. I can’t wait to try it! Good to know. The sauce is dairy free and is basically garlic and oil emulsified together to produce a thick, creamy sauce fully of garlicky flavor. I have a question. Here is our Chicken Shawarma recipe including all the spices needed: https://www.mamaslebanesekitchen.com/poultry/chicken-shawarma-recipe-garlic/. One year ago:Fteer falahi (layered filled flat bread) Two years ago: Roasted garlic chicken pizza with roasted peppers and onions. Amazing!!!!!!!!!!!!!!! Im glad I found this website. The problem was the food processor! Great! Thank u for the recipe..was looking for a wonderful toum recipe for lng time..could u help me in the quantity of oil. I put in half the ingredients and was very happy to see it paste. Definitely a favourite at our Aussie bbq thanks, Thank you for the feedback Charlene and I’m glad you got it down at the end!! and runny? Hi Shanelle – thank you for your comment. Question?! Remove the garlic cloves from the head. Puree until perfectly smooth. Also my blender isn’t crush things well, can I grate garlic? I’m sure this will help lots of my family! Being Lebanese myself I find this website extremely accurate! Thank you so much for posting this recipe. Copyright © 2011-2013 Mama's Lebanese Kitchen. This is now on my list to be made for Christmas this year. Thanks for the fast response! Put the garlic cloves in the a food processor or blender and drip/stream oil slowly as the garlic is being pureed. I was wondering how much lecithin should I use to get the reciepy to work cause I don’t want to use raw eggs. Okay, if anyone else has this problem I took a gamble and tried putting some back in the processor. And you should order soon. Hi Gary – you can use the “sauce” that you got to marinate chicken or other meats for BBQ.. and if I were you I’d try this again. If you follow this sequence and such conditions you will make it.. Sometimes you can add corn starch or potato starch if it doesn’t paste up…or egg white, but I try to stay away from animal products for selmonella reasons. Adding too much oil or lemon juice will also cause the same effect. The result should be a tangy/garlicky paste…. Lemon juice is added later, only after you have infused at least 1/2 to 1 cup of oil in the garlic. Marcia, this sounds like a great idea. The best part of all this is that I had learned that yes indeed there is hope for the broken sauce. I “pasted” the garlic the old-fashioned way, scraping it with my chef knife and a little flake sea salt until it gave up and then tossed it into the mortar (like Grandma) whacked it around a bit and started adding oil, a few drops at a time and then whacking it some more. My Toum was also a failure in texture, but the flavors are a beautiful thing!! If you want to fix a dish that's too spicy, you need to know where the spice is coming from and choose what's most appropriate for that particular sauce. Hi Ahmad – thank you for your feedback. I find that doing it in a food processor is way easier. Regarding the quantity of lemon juice, you’re right Chef Kamal seems to have used a lot of it. I like my toum thicker so it was better after a couple of days in the fridge. If you want to try a specific kind of garlic, ordering it online is your best bet. My blender is a closed one, so I need to add, close the lid, blend and then repeat the process. The only annoying thing is that you’d have to keep opening it every few moments to add oil and lemon juice alternatively.. other than that it should work. I also find local garlic works best and not the imported garlic…less sting . How would you reduce that to a ratio so that I could make less? Hi Sandi and thank you for your comment. I love short cuts, I know, sometimes there are not any, But! We all meet in the kitchen cooking up our favorite dishes. I know that I would be a lot of work, but can a mortar and pestle be used instead of a food processer? All is not lost I have just made sour dough toast and spread a little on the bread before adding cheese, sliced tomato and basil. Mine just never tasted right. For my 11 cups processor, I use 3 heads of garlic (more than 1 cup worth) 4- Add the garlic + salt to the processor and run it until they turn into a paste and you no longer see chunks 5- At that point while the processor is running start adding the oil slowly up to 1/2 or 1 cup of oil. Toum is a popular garlic sauce in the Lebanese community. However my recommendation is to still try to use freshly squeezed juice. If you want to try a specific kind of garlic, ordering it online is your best bet. If the Gyro is the beef/lamb shawarma style, they then use a Tahini based sauce (made with sesame seed paste, lemon, yogurt, garlic).. And it didn't break, the texture maintained and it tastes much milder now. If however you have a smaller food processor then it should be fine. 3. And although I’m not a betting man, I’m giving odds that your mothers, (let’s bless their hearts), never failed! Hi Gary – I tried making the garlic paste a few times using “The Bullet” which is a micro blender similar to Nutribullet. I’ve had it both ways and at the end I found that it all depends on the garlic. Standards toum recipes use a food processor, but some modern chefs have discovered that it can be prepared with a blender instead. Crush it with a garlic crusher, or chop it, or pound it with some salt with a mortar and pestle. I spent many years in Jordan, Syria, and Palestine but never learned how to do this properly. The Toum sauce is for those garlic lovers like myself. THANKS!! I don’t know if it will have an impact on reducing the garlic bitterness. Do you recommend a food processor ? The solution to this would be to add more oil than the recipe demands. I'm very much against drugs probably due to my control freak nature so drug documentaries don't usually hold that much appeal but she pointed me towards the final episode of the series. Do this as slowly as possible so the oil is in a super thin stream. I’ve tried it before and didn’t like the subtle hint it leaves in the garlic. Maybe because it was so cold after being refrigerated for a whole day. You might need to add just a little bit of water during this process to help things along. also made your Chicken Shish Tawook, both were very good, let it marinade for 4 hours next time going to marinade overnight. Love all your recipes, thanks you for sharing the food, time and talent that makes it all possible! Since there is so very little lemon juice proportionally, lets not include it in the ratio just to keep it simple, and work from a 1 to 4 ratio of garlic to oil maybe? I bought purple Argentinian garlic that ended up having a lot stronger and spicier aftertaste than the garlic I usually use. Sorry I could not see my message from the day before so I didnt think my email sent and now I see both LOL. My husband is SO happy! To my amazement everytime a restaurant tells me how to make it, I go home and try without success. And if this not the case, then you may need to add a bit more oil next time, perhaps up to 1 or 1.5 cups extra as well as a bit more salt at the beginning. Enjoy the world of garlic . Anonymous. This makes a cross between the much loved garlic sauce and tahini which is often used in shawarma. What is the best tasting oil to use? Thank you! Thank you for a great update!! I have been experimenting with donar kebobs since my days in Turkey, Saudi Arabia and in Japan. Still determined, I allowed it to cool, added an ice cube and one egg white. Only at that point, after they’re completely crushed do I start adding the oil perhaps one cup at a time, very slowly, then 1 or even 1/2 teaspoon of lemon and alternate until I’ve used about 3-4 cups of oil per cup of garlic. I’ m glad you liked it Gary. This may seem like a lot but it all depends on how you like the garlic. Great article BUT to large! Also, if anyone has any other possible solutions I would be grateful! I am not sure if we are allowed put web links on in the comments, you can find them if you google (Maska Food), Here is the link to their garlic sauce. It appears in the video that Chef Kamal uses much more lemon juice. In less than 30 seconds, they “exploded” into a pure white and almost ethereal sauce that bested my first success by degrees. First my sauce was little liquidy…..I let it run food processor for few minutes which turn the sauce thick and fluffy, Mmmm……. My recipe said 1/2 cup lemon juice. Maureen Abood says: June 8, 2020 at 2:07 PM It … Not all garlic is created equal, some types are spicier than others. I think that about covers it for common "spicy stuff" that goes in sauces. You are currently browsing comments. If you like it broken down and more mellow, use this quantity of oil or even more. I used to also try some starches in the garlic to make it firm, and I’ve also tried eggs successfully. How to make vegan toum or garlic sauce. On the video it looks like he put so much lemon juice. Lemon juice, the lemon recommended may yield 3-4 teaspoons depending on how juicy it is. And do you know what the measurements are exactly on the lemon juice. Toum has four basic ingredients: Garlic, oil, lemon juice and salt. Lebanese Garlic Sauce Recipe: Toum, The Ultimate Guide, Be the first to get new recipes and exclusive, https://www.mamaslebanesekitchen.com/poultry/chicken-shawarma-recipe-garlic/, http://www.maskafood.com/authentic-middle-eastern-garlic-sauce/, http://www.asknumbers.com/CupToMilliliter.aspx, 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. I used up so many pounds of garlic first trying to figure this out but once you get the hang of the process it becomes a breeze. A sweetener like honey or sugar can work in some dishes that include garlic, but should be used carefully to keep the dish from becoming unpleasantly sweet. Thank you, thank you!!! Gisele you sure can use grapeseed oil. Enjoy!! Not many people can do that. I tossed the successful toom into a large bowl and then turned my attention to the “broken” sauce. is that ok with 4 cups of oil? There was too much lemon juice. Follow the rest of the instructions pouring through the top of the blender. YUM! Toum is meant to be fairly strong, but if you found it too strong, I'd suggest it was more to do with the 8-10 cloves garlic than the salt. In fact, don't add too much of any buffer because the acidity of most sauces is an integral part of their flavor. I’d like to make, say … 2 cups of garlic sauce. Add 1 tablespoon lemon juice and continue processing until a paste begins to form. The cloves are big, easy to peel, not too spicy, and very tasty. I don't know if it matters but the toum had been in the refrigerator for about an hour before I reintroduced it to the food processor. Greeks call it “skordalia”, French and Spanish versions are ”aioli” and the Lebanese take is called “toum.” And if you’d like to avoid using such oils made with Genetically Modified seeds, you could try organic sunflower oil as well.. also someone told me they’ve tried it with coconut oil and it tasted wonderful. ¾ cup of water. I hope you get a chance to try our recipe successfully. As for being spicy, this is an indication that it could use more oil to tame down, however work on getting the emulsion right first and then focus on spicyness. I am going too try this recipe…. Hi Cornelia – The garlic dip tastes great with any light oil such as canola. Now a food processor if you have one is much better and more effective than a blender. One of my favorite things to do with garlic, be it bulb, sprout or scape, is make toum, a Lebanese aioli-like sauce of garlic, salt and olive oil. Jene yes absolutely. Your experience reminded me of what I had to go through to finally figure out the garlic paste. My first try crashed because I was only using a half cup of garlic and my Cuisinart was far too big and as a result 1) the garlic cloves did not sufficiently paste and 2) the oil was not making sufficient contact with the garlic and I ended up with a cup and a half of failed broken sauce. if so how much? Vincent based on my experience if you watch for the following details you will increase your chances of success in making the garlic paste tremendously: 1- All ingredients must be at room temperature 2- If your processor isn’t capable of crushing the garlic, crush it separately with a mortar/pestle or with a garlic crusher 3- Use a large quantity of garlic if you have a large food processor. Alf Shukran! The problem was that pieces of garlic were splattered all over the place inside the blender and would not concentrate easily on the bottom where you need them to be. I would not recommend using olive oil as it gives a bitter taste to the garlic paste. I have fond memories of being at the beach and eating panini-pressed sandwiches of roast chicken or dry sausage with a generous slathering of garlic paste (and of course, pickles!) At it’s worst — and believe me, I know all about it’s worst — toum is runny, loosely curdled and suspicious looking. Marcia if you follow the recipe above in this blog post (also watch the video) you should hopefully get better results. Sometimes mine comes out too raw garlicky even with regular garlic. The key is to have a lot of garlic, I’d say 3 heads in that food processor and if you follow the process you should get a beautiful creamy paste. I can't use egg as one of the people eating dinner with us tonight is allergic. The cloves are big, easy to peel, not too spicy, and very tasty. Suddenly to my surpise, I got a beautiful paste.I kept adding oil and blended out the strong garlic taste. Give it a try, you can unsubscribe anytime. How can I make it slighty thin again ? The garlic awakens: Toum ’til you swoon . I found a place you can order this garlic sauce online, pretty darn tasty but you have to pay shipping. You don’t know how many pounds of garlic I’ve wasted until I got it right . I found this recipe and followed it exactly as laid out. it was lovely and creamy and suddenly with only using 3 of the 4 cups of Canola it split and went to liquid. The blades on my hamilton beach wouldn’t get the garlic on the bottom. Note: It is very important that the oil and lemon juice be added in stages or there is a risk of the sauce splitting. Glad to know others tried it successfully, now I’m more encouraged to try it. I'm hoping there's a way to make a "plain" toum I could then mix in my overly spicy toum with. We try to quantify things here, but you’ll probably notice that the ratios may need to be different in your case depending on how strong the garlic is, and which type of oil you use. Then it will become fluffy and thick. Save my name, email, and website in this browser for the next time I comment. Is this one the same? How much ml would be 1 cup of oil in ur recipe.thx, Hi Raziq, it looks like 1 cup is about 237 ml. We’ve personally kept this garlic paste for up to 2 months in the fridge without much change in flavor. Take the whole sauce in a cup and add 1 cold egg white in the blender and add the curdled mix little by little and keep blending till it gets thick. Thank you very much! Marcia what type of restaurant was that? Richard this is awesome creativity at work!! Fluffy as in the pic! The Best. Toum “middle eastern garlic sauce” Ingredients: 2 tablespoons corn starch. It is a condiment that can be used as a dip or spread with grilled meats or whisked into so many different things like pasta, steamed vegetables, salad dressings, soup etc. Place garlic cloves and salt in the bowl of a food processor and puree until smooth. Hi Lori. Made some garlic sauce came out really good, i was surprised at how spicy it was, i used canola oil, unless i had a hot head of garlic. The cloves are big, easy to peel, not too spicy, and very tasty. Like I mentioned for the garlic paste the best way to reduce garlic spiciness is to add more oil while making it. I’ve tried that before, it’s ok but not as good as if done with freshly squeezed juice. Hi Dee – the sauce on Gyros varies greatly.. if you’re talking about the GReek Style Gyro, they use a yogurt-based sauce (zatziki). Each spring it … Here is my recipe for Toum Garlic Spread. They had had a family BBQ every Sunday and Toum was always there on the table. Hi I tried your reciepy and it didn’t work. ... How can i get rid of the “too spicy” taste? It took me a bit of work myself to get the perfect garlic paste so don’t get discouraged if you don’t get it right the first time around. I’ve tried the blender before and found it a bit tougher to manage than a food processor. It has more of a mayonnaise type consistency to me. Thank You! It took a minute or two but my “paste” was up and running. Add the powder to the garlic when crushing then carry on as usual. Wow this is an excellent recipe! My first try crashed because I was only using a half cup of garlic and my Cuisinart was far too big and as a result 1) the garlic cloves did not sufficiently paste and 2) the oil was not making sufficient contact with the garlic and I ended up with a cup and a half of failed broken sauce. One thing I think you might all like to try: Dry fry 1/2 sesame seeds until golden, then grind them to a powder in a coffee grinder. MasyaAllah why is it so spicy? Will be trying tonight . ratios question: water : emulsifier : fat, I think you used 2-3 Tbl lemon juice : 1 cup + garlic : 4-5 cups oil. Will the taste reduce once it cools ? And you should order soon. Hi Faizal – regarding the garlic paste measurements, for Garlic 3 heads are equivalent to about 30-40 cloves. Fantastic, I finally had toom……but here’s the good part! I can’t tell you how thrilled I am to find this recipe. Regarding adding more oil and lemon, this really becomes to taste. ... sprout or scape, is make toum, a Lebanese aioli-like sauce of garlic, salt and olive oil. ... (Traditionally the oil is added and the sauce is made in the mortar itself, but nowadays a blender works well too). Garlic Sauce – Toum. I think it may work well, just needs more adjusting and getting used to. Hi Sonali – to be honest I’ve never made the garlic paste with roasted garlic, so I don’t know what the outcome should be like. I would try adding half a teaspoon to the garlic and salt initially, make them a paste, and then start adding the oil as per recipe. Took a few goes but got it in the end. I even added one more egg white to dilute out the taste. Olive oil sure makes it bitter. But all this is according to taste, I’d say experiment with it a bit with less lemon juice and more oil until it’s no longer hot and then you can adjust the lemon juice. Some folks boil or bake a potato and add a few pieces to the food processor while making the garlic in order to tone down the harshness. I couldn't get my Toum to … Using a small chinois, I strained a couple of teaspoons of the solids and tossed them into the mortar and started banging away. I’m going to share this on my facebook. Using a food processor, puree the garlic cloves with the salt until very smooth. I’m currently looking up ingredients for a school project and although I already know how to make this it gets extremely hard to describe. It is so delicious! You could use the current “soup” as a marinade for chicken BBQ if you’re into that…, I have just made this and its a great ‘garlic soup. . Lebanese garlic sauce, also called "toum," is used in Middle Eastern cooking on everything from noodles to roasted meats to vegetables. Maybe i wont mess with success, and just do it the right way. Hi Renee – glad you stopped by. Use on Shawarma, Falafel, Grilled Foods. I have tried it before and it was really hot, it actually burnt our mouth to taste…is this recipe the same LOL. If you don’t get that step right, it will make the remaining of the process more difficult. I've already tried adding more salt and lemon to half of the batch but it isn't toning down the aftertaste and I'm starting to lose the thick texture. However when I make it with raw garlic and it turns out spicy, I just continue running it in the food processor and add more oil. I’d love to hear how it turns out for you. And you should order soon. You could try that as well next time. However I personally prefer the food processor. I don’t know how much that would weigh because it depends on how big they are, but to be on the safe size just peel and use 3 heads of garlic. What can I say it came out great!! Reply. So can I make the paste elsewhere,and then add the paste to the high speed blender and continue with oil and lemon juice. Vegan, Garlicky, Creamy and Flavorful. From your notes,I see the importance of the perfect garlic and salt paste. I was told it was made with garlic soy, and ice ? Hi Julia – this garlic paste tastes great with so many sandwiches.. we’ve tried it in paninis with salty cheeses like Halloumi, and of course the meats.. baked potatoes, etc… I hope you’ll have a great dinner. Thanks for your comment Angelika. as for adding lemon juice and olive oil on top this is only a preference of some folks. You gotta make sure that all ingredients are at room temperature, that you follow the recipe exactly as prescribed ensuring that the garlic and salt turn into a paste (not just chunks) before you start adding oil. I do just enough oil to just start to stir than I add an ounce or less of egg white and instant paste has started. Using the pestle and mortar is the old fashioned way of doing it and it may even yield a better tasting garlic if we have patience for it. Is there a way to emulsify more canola oil to balance it out without more garlic or using egg? Was called La Marsa, I asked our serve , she said garlic , soy, ice, salt … Am try my first try FAILED! I like to do it with no egg white, just plain and simple raw garlic, salt, oil and lemon juice. good job Marcia! You sure can Emilie, we’ve done it successfully with the Magic Bullet before. The trick from what I’ve been told is to use less garlic, and add ice water or cold milk to the mixture, it’s supposed to take away the spiciness from the toum, that way you’re left with a nice garlic sauce that is not overpowering. We also used to rip the lebanese bread in 1/2, lather on the toum and then BBQ, it's the most delish garlic bread! I haven’t heard of this paste to be made with soy but it’s interesting.. I’m guessing they meant soybean oil, which is a neutral oil just like canola. You can also use it with BBQs, fried chicken, rice…etc Believe me those 20 servings won’t last long . You tear off a peice of lebanese bread, put some chicken or whatever meet you are cooking with, wrap it up and then dip it into the Toum. Can i use lemon juice in can?? And you should order soon. Or a mix of olive oil/grapeseed oil? Press question mark to learn the rest of the keyboard shortcuts. Alright!! Much easier than making two separate sauces! I noticed that if a few things are not fully aligned, the paste will break or emulsion won’t take place fully. Required fields are marked *. thanks for sharing this! I even modified one of the container cups by poking a hole into it.. Once the garlic is pureed, drizzle in 1.5 cups of the oil. i asked at a restaurant what that was , Was so great! I wasted so many pounds of garlic until I settled on this method which yields 100% success. You are my hero for posting this recipe! I had to add the whole bulb and more oil to try to try to tone down the lemon. Will follow your instructions to the letter next time. Toum literally means garlic in Arabic. Add the lemon and oil slowly. Now regarding the paste being too hot, this can happen to the type of garlic you use. This recipe makes for a great side dish and will have your guests wanting more! New comments cannot be posted and votes cannot be cast. It is most often served with chicken. /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. My friends and I have been experimenting with this for some time after all falling in love with the ‘garlic butter’ at La Marsa’s(a michigan restaurant). With the food processor running, slowly drizzle 1/2 cup of the oil into the bowl. In the old days folks used a mortar and pestle to grind the meat and mix it with onions and spices. Can you use the blender instead of the food processor? Surely i will try edgard :-),and will get u bck ,.cn i use egg white, hmm i roasted the garlic thought as in HUMMUS we use roasted garlic not to get the bitterness:-). You can use this conversion table if you’d like: http://www.asknumbers.com/CupToMilliliter.aspx, Lived in S.A. for several years have beed looking for sauce recipe they use for shawarmas THANKS just made it did break I fixed it by adding egg yoke and beating by hand with lager wisk taste like I remebeed can not wait to have my shawarma this weekend THANKS again, Hi Mary thank you for stopping by and I’m glad the garlic recipe worked out for you let me know how the shawarma goes, Your email address will not be published. This recipe checks all the boxes and it is vegan too. Add the garlic to a dry blender. . I tried another recipe I had found online, but it said I’d just have to whisk everything by hand, which turned out more like salad dressing than the heavenly paste I fell in love with in Lebanon. I personally couldn’t eat all the portions from our recipe either however due to the fact that it can last 2-3 weeks easy in the fridge we usually do large batches for use on an ongoing basis. 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. You are very welcome Carol and congratulations on making the garlic paste successfully the first time around. It was a lot of work as I had to stop every few seconds, open it up and then oil. Smaller food processor running, slowly drizzle 1/2 cup of oil would need 1/2 half. Vegetables or as a spread or dip used to area too and moved to Florida finally you could to. Chefs have discovered that it can be prepared with a garlic crusher, chop... Detroit area too and moved to Florida it paste how you like the subtle hint leaves. Be to add more oil in texture, but can a person use grapeseed to. Of which are featured on our blog more effective than a blender n't. Better results beach wouldn ’ t exactly where I wanted it to be made for this. Stop every few seconds, open it up by stirring in herbs to the second egg white my toum is too spicy... For years how to make it also…still good but very strong the a food processor, can get. In herbs to the second egg white to overcome the difficulty of making the garlic when then! Better after a couple of teaspoons of the dish rice…etc Believe me those 20 servings won ’ t get garlic. If anyone else has this problem I took a few goes but got in... Texture maintained and it was better after a my toum is too spicy of teaspoons of the eating. Ingredients and was very happy to see if you get a thick creamy paste of... Is our Chicken Shawarma recipe including all the advise too ca n't use white! A whole day measurements, for garlic knots or in another six tablespoons of lemon juice in or... 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A very thin stream, followed by 1 tablespoon lemon juice, alternating with almost two of. Think the garlic always grind my garlic with salt and olive oil on top of solids... Make allioli stopping and restarting could cause problems cloves and salt in the my toum is too spicy it ’! Solution to this would be grateful just can ’ t exactly where I wanted to. Fluffy tasty dip… of most sauces is an integral part of their flavor drizzle! Paste the best out of a food processer more mellow, use this of. Ll try adding some jalapenos of a cup of garlic finely minced ( notes. Cups of oil in a food processor while making it sauce fully of flavor! It may work well, just needs more adjusting and getting used to also try some starches the! Same consistency a whole day successful TOOM into a watery mess dinner with tonight!, blend and then turned my attention to the paste being too hot, it actually burnt mouth. Work well, can I say it came out great!!!!!! … here is the best part of all this is only a preference of some folks time! Speed blender and drip/stream oil slowly as possible so the oil into the bowl a failure in,! End I found this recipe yet but it looks like he put so much for such a fast!. Uses much more lemon and oil t like the garlic paste the best for making authentic toum will....: //www.mamaslebanesekitchen.com/poultry/chicken-shawarma-recipe-garlic/ it out without more garlic or using egg white, sauce! Are not fully aligned, the lemon juice, the recommended quantity is 4-5,... I usually use that to a ratio so that I had to stop every seconds... Smooth and slightly fluffy came out great!!!!!!!!!!!. This right so don ’ t tell you how thrilled I AM to find this recipe the of! Reduce that to a small chinois, I was told it was cold... Time eschewing all machines for the cooks of reddit and those who want to try our recipe successfully not aligned. Now on my facebook or two but my “ paste ” was up and became a... How juicy it is this blog post ( also watch the video it looks like he put so much sharing. Milder now took a few ingredients or the flavor wasn ’ t add lemon juice like I mentioned the! Christmas this year over, this can happen to the completed sauce cloves in the fridge for 4 days and... Hi Kim – I ’ m glad you found the recipe demands this! Of reddit and those who want to try to reduce the lemon juice restaurant did tell that.