Garlic Sauce – Toum

The essential condiment in the Middle East is served with Shawarma, Fried or Grilled Chicken, and Kebabs.

Garlic Sauce – Toum

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Garlic Sauce – Toum

Author: Shana Shameer

Difficulty: Intermediate Prep Time 10 mins Total Time 10 mins

Description

Toum is a Levantine garlic sauce, similar to aioli but with a much higher proportion of garlic. This stuff is delicious and addictive!

Ingredients:

Servings

• 240 MLS Sunfower oil (1 CUP)

• 6 large Cloves of garlic

• 1 large Egg whites (use pasteurized eggs)

• ¹⁄₄ - 1/4 1/2 tsp Salt (to taste)

• 1-2 Tbsp Freshly squeezed lime juice

• 1 Tbsp ICE COLD water (* if needed)

Instructions

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1. Crush the garlic using a pestle and mortar, adding 1/4 tsp salt till somewhat a paste is formed.
2. (Traditionally the oil is added and the sauce is made in the mortar itself, but nowadays a blender works well too).
3. Add the garlic to a dry blender. Run-on high speed. (I recommend using a dry and clean blender).
4.  Add just enough of the oil to blend together first. Just enough to submerge the garlic. You will have to open the blender and scrape the garlic back to the bottom of the jar once. Continue blending.
5. Add the egg white now. Immediately you will notice the sauce becomes whiteish and foamy. Run the machine briefly.
6. While the machine is running, add the remaining oil in a thread-like thin stream.
7. Pause 1 minute into doing this to add a Tbsp of lemon juice.
8. Continue drizzling the oil into the blender, whilst blending at high speed till the oil is used up.   Using an oil dispenser bottle ( with a thin spout/nozzle)  is great for this purpose.
9. Drizzle the oil very very slowly. You should see the oil and egg mixture emulsifying into a mayonnaise consistency.
10. When you are almost out of oil, remove the lid and check on the consistency. If you find there is any liquid on the surface, if it seems thick but greasy or runny. Then it is not yet done.
11. You can taste it add salt if needed or more lime juice. Continue blending.
12. Add the remaining oil very slowly and as a trick, just at the end add a * Tbsp of ICE COLD water. This always helps to firm up the sauce and remove any greasy layer on top.
13. Sometimes, however, the mixture does not thicken or 'separates'. If this is the case start over by doing the following. Pour the separated mixture from the blender into another bowl, leaving 2 tablespoons in the blender only.
14. To the mixture left in the blender, add 1 Tbsp cold water.
15. Now drizzle the mixture from the bowl again, slowly and patiently. It should thicken this way. Just pour in a thread-like stream.
16. (It is best to make this sauce the night before, as the flavor mellows down and also thickens further).
17. Serve with Shawarma, Fried Chicken, Grilled chicken, Khubz, Kebabs, etc...

Note

• SHELF LIFE: This sauce can last up to 3 weeks if stored tightly in the refrigerator. If in regular use, it lasts well over a week. However, the more you take it out and use it (since the egg is used), the shorter the shelf life. Also, place it back in the refrigerator after you use it.
• Key Ingredients: Garlic, Oil, Salt, Eggwhite, Lime juice.

Keywords: toum, Lebanese garlic sauce, garlic sauce, toum recipe