I don’t have canola oil. I usually like it a bit thick? Hi! This was the first thing i ever made in a food processor. The key is SLOWLY mixing the oil in. Your email address will not be published. As mentioned in the recipe, it requires a food processor. Required fields are marked *. Ahhhh that’s a great question. :). Newbie M. 9 years ago. Sorry about that! Read through the post one more time – I just added in as many more tips as I could think of! Can you suggest where i may have gone wrong. Highly recommend this recipe! So glad you made it your own!! I emptied my liquidy mixture into a bowl, then added a little bit of garlic into food processor. Hi Mrs. Kory – Did you happen to watch the video for guidance? Love the sauce made a batch last night. If getting the garlic sauce to emulsify is still difficult, a bit of mayo or mustard would help. :) Error with the calculator – all fixed! Absolutely delicious it was. So my husband son and I absolutely love what we have always called garlic butter. Hi Marcie – I’m so glad you found this recipe! I’ve tried to use a food processor in the past and I’ve always had problems with separation. I use it on baked chicken all the time! Alternating between the two is the key to proper emulsification which creates the light and fluffy garlic sauce. Just because other people have had success doesn’t mean you can’t fix it for the rest of us that are new to this! Refrigerated, of course. No I would only recommend using fresh. No, it’s not the same, but still tasty with my shawarma! This is one of my most popular recipes of all time. Tastes great just visual disappointment. Do I need more salt and lemon juice? Hi Neri – Did you add it slowly enough? It's what aioli should be but isn't since it's been discovered and reinvented for non-Spanish palates. When you see it begin to thicken up THEN you start with the lemon juice. It is a Lebanese sauce that is added to sandwiches or as a dip. Would’ve been nice to know to stop when the consistency was right. Thank you Aunt Paula! To clarify my question a bit: The lemon juice being ‘cooked’ slightly makes it ok for the allergy sufferer; I’m wondering if the sauce will form with the juice heated and cooled. On my third attempt at toum recipes in one day, I commented to her on how the scent of the garlic was very much with us. :). After the first ½ cup has been added, pour in a teaspoon of the lemon juice. What made the meat, vegetables, and pita over the top amazing was the garlic sauce! So slowly, even slower the 2nd and 3rd time. BTW Your meal sounds incredible! A lot of people skip to recipes without watching videos or reading the author’s back story on the recipe. Tried using elephant garlic and it turned out bitter. Any idea of what to use in place or lemon juice? PS: sometimes, the garlic itself is no good for this recipe, cause it is still fresh and juicy, and no matter what you do, it … My first batch turned out like yours (no, I didn’t watch the video, and I SHOULD have), but what I did was mix the failed toum with softened butter for a delicious garlic butter, that I could keep in the fridge and it came out spreadable. Too much is as bad as too little. I love it!!! Second attempt,turned out great. It might help to see it!! Looks like you're using new Reddit on an old browser. For some reason neither of them can seem to keep water in the sink. It was so GOOD and so much fun to play with food science! thanks for clarifying! Don’t try to rush anything, take it slow. Feel like something is missing and too much oil. Continue alternating between ½ cup of the canola oil and a teaspoon of the lemon juice until you've added all of the oil and lemon juice. thank you. I want to try this with avocado oil. Should I have stopped? Why does the olive oil ruin the recipe? My only issue is the sauce in question is noticeable more stronger than what I’m used to getting on my shawarma. Then whip up an egg white (I actually did two) in the processor until it starts to firm up and then slowly re-drizzle your garlic in. By far the best home recipe I have ever tasted. While it does require a little knowledge and know-how, my Lebanese garlic sauce recipe uses just four simple ingredients. The sauce is VERY pungent. Looking forward to a great combo! I also ended up with a watery liquid of far too much oil. Very disappointed it seems this recipe doesn’t capture whatever mistake i made to successfully make this. When I run out of pita bread, I am just going to eat it with a spoon. Kosher salt. I can’t wait to bake fresh pitas, grill vegetables and chicken, and serve it all with you homemade Toum, Liz. Gosh it’s hard to say not having watched you make it – did you try watching the video? I have come up with garlic soup a couple times (whenever I go back to make this again) because I always forget how long each step takes. Sauce turned out nice and fluffy just like my favourite shawarma shop here in Ottawa. Toum is a garlic sauce that I used to order from this Middle Eastern restaurant in San Diego — Aladdin's in Hillcrest, to be specific. garlic paste, how to make garlic sauce, how to make toum, mayo alternative, 48 Hours in Savannah: The Perfect Girl’s Weekend ». It’s extremely potent – you don’t need much! Also, it doesn't ALWAYS taste this way, only sometimes. I was about 1/2 cup short on oil but I don’t think that was why . Key there, the recipe is NOT half bulgur wheat, that’s not tabouli. You can try cooking the garlic in a little oil on the stove before adding to the food processor m. Just sauté it lightly so that sharp bite cooks out. I have searched so much but couldn’t find a recipe to get that taste. Oh I’m so thrilled to hear this Jami!! This is one of my most popular recipes so I want to help you enjoy it like thousands of others have. Oh that’s interesting about the potato!!! I found this recipe and followed it exactly as laid out. For those of you who can eat dairy, I would suggest simply adding some of the watery mixture to some yoghurt. But now I have it perfected and it always tastes great. I am wondering – have you ever used a hand/immersion blender for this recipe? Is there any downside to it being thick? It helps to see the pace at which you add everything. This recipe is, of course, very garlicky! I poured the mixture into a bowl and let it set for a bit. I’ve made it many times with no fail. The consistency of mayonnaise sounds perfect though? To Kathie, it’s shame your comment came across quite Un énorme merci, Liz, ma famille est infiniment reconnaissante! I’m straight up stealing this method. I keep trying to make this and it ends up being soup every time. Use a neutral oil to make it, and finish with some olive oil if you want. If you are going along with the recipe and find it separating, as we did, then try transferring the mixture to a mixing bowl and using a hand mixer to complete the final portion of adding the remaining oil and lemon juice. Just had this the other week at an amazing Lebanese restaurant. Isn’t it just the best? 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. It’s likely because your garlic is fresh. That’s quite scary! real treasure as far as I am concerned. I’ve only kept it 10 days but that’s because it doesn’t last! Can I use avocado oil? (as slowly as possible) And I got that fluffy texture! I made toum yesterday similar ingredients but when i tasted it, it had a very strong oil taste. You can find all my Lebanese recipes here: http://thelemonbowl.com/middle-eastern, Hello, Lebanon, Middle East. I have no idea why. I have made homemade mayo, which also uses the emulsion method. It’s most commonly used with grilled meats or roasted vegetables. I strained it with a fine mesh strainer, and chilled the two parts (the oil, and the part that had actually emulsified). Your meal looks absolutely delicious – so glad you enjoyed it!! Good catch. Honey garlic sauce is a sweet and sour sauce that tastes like a mix between honey and garlic, popular in Canada. Is it possible to cut the recipe in 1/2 and get the same results, or will this be a problem? Argh!!! The carbon dioxide in fizzy drinks sets off the same pain sensors in the nasal cavity as mustard and horseradish, though at a lower intensity, according to research from the … For some reason neither of them can seem to keep water in the sink. Need more delicious, homemade Lebanese food in your life? I wish i would’ve read reviews first. There’s many mention of using boiled potatoes mixed with the garlic so I’m wondering if I could add boiled potato into the food processor with the toum to tone it down. I must have made a HUGE mistake because ive tried making it 3 times since then (twice today) and it just breaks apart at the end. Did you make ANY changes at all? I invited a few people over for some chicken schwarmas and they were thoroughly impressed! As you know, I’m a bit camera happy and always have it out at family gatherings and parties. If you have never had toum before, it is a rich sauce/spread that is intensely garlicky and creamy. Relevance. Additionally, the type of garlic you use does make a difference. I’ve had this at a Mediterranean restaurant before and based my idea of the consistency off of that. I just made this exactly how you specified and it was absolutely delicious! And yet, I recently found myself lying on my back, with my girlfriend’s fingers still inside me, yelling that exact phrase. Traditionally this sauce is called toum. Using high quality olive oil and a hint of lemon is also key. I smell it and I taste it, she shouted from the other room. North Indian cuisine is one the worlds most spicy cuisines.India was much hotter and the food would soon go bad. This stuff is fabulous. I had the same problem as Rebekah. It came together perfectly! I could eat this stuff by the spoonful! Thanks for your help. Answer Save. Yum! Sounds wonderful! The blender started to get really warm and full so I stopped I had no problems with separation or anything like that. Thank you–I was just going to note this. Oh my goodness that’s impressive!! I would ask my friends and family if they noticed different meals seeming abnormally spicy and they always said no. I just made this recipe and I’m in garlic heaven! I’ll use this recipe going forward. Due to the fact that Aunt Paula won’t let anyone photograph her, ever, she immediately looks away when she sees me near. Actually I don’t even know if I can taste it, because I end up in a bit of pain. Believe it or not, we update this recipe 50+ times to make it as easy as possible for the millions of people who have used it. I was wondering if it could be upped to a dip of some kind. We also found a pungent garlic shock initially so I added 2 tbsp of extra virgin olive oil and that just calmed everything down and made it taste creamier! Why is it that certain food seems to be spicy on the tongue while some flavors hit your sinuses, (looking at you wasabi)? This sounds so amazing, I can’t wait to try it. Garlic Sauce: in a food processor, grind the peeled garlic, salt and the lemon juice at high speed for 2 minutes. :(. Hi! Followed the directions and mine turned out perfectly! Great tips Wendy!! I made this before and ruined it by using garlic that was green inside, and the wrong oil. I’ve made that mistake in experimenting and it tastes horrible. And thank you, Liz, for sharing her recipe! It has the perfect flavor, it’s just that bite. First watch a video of how the process works using a food processor only. With us? Ok great I’m so glad you got it to work!! Serving size is 1 tablespoon – I edited the recipe to reflect that. Can I use Avocado oil instead of Canola oil? Many thanks. This sounds so good. The more salt you add, the hotter, the sharper the garlic flavor will be. “Elephant garlic” has a milder taste and also easier to peel / use. Great idea to think about for the future! :) Thanks!! Thanks so much. I enjoyed this sauce at a restaurant this weekend so am scoping it out to try to make it myself. Anybody know ways to buff the garlic taste so it doesn’t burn the tongue. We love the recipe but ran into a number of problems with the consistency and mixture as others have posted most likely because of our food processor. Press question mark to learn the rest of the keyboard shortcuts. That’s not even lemon juice btw. But it says 96 kcal per table spoon! I think it really depends on the strength of the garlic!! Hi there. My aunt feels olive oil ruins the flavor but it’s all a matter of preference. Locally grown is best, when you can get it. Used a whisk on the chunks and it blew up!!! Because the flavor will be too strong with any other type of oil. I watched the video and followed the recipe exactly and ended up with almost garlic water : ( any advice? I’ve read on several sites that olive oil also does not give you a fluffy consistency, it’s not just the flavor. An emulsion always involves two incompatible liquids that are brought together by dispersing one into tiny droplets suspended throughout the other. I’ve been wanting to post this recipe for a while now, but it took some time to develop it and get it just right. ♡. I whipped the remaining garlic mixture and it was saved! Here's what's in this toum sauce recipe: Garlic. Otherwise it would fit in with other allergies that several people have…. Thanks! This site uses Akismet to reduce spam. Hi there! why is indian food so spicy? So cool! Also for those that found this too garlicky (3 heads of garlic is a lot) You can make this same fluffy concoction with one head of garlic and it will be a little less potent. Since the recipe does call for a larger amount of garlic, it can tend to be a little bit on the spicy side. Hi Liz, a lot of toum recipes use boiled potatoes in them to soften the strong taste of the garlic + lemons and I found it works quite well. Any idea why this happened? My husband is Lebanese and he thought it was the best! The recipe is just four simple ingredients, but with a little love it turns into a magical, intoxicating, and addictive sauce. I am now trying the whipped egg white and hoping for the best! The whipping incorporates air over time and in my opinion let's more of the garlic mellow. It could be helpful to make sure this is a success for you next time. I recently froze some peeled cloves so they wouldn’t go bad. Hi Liz – thanks for the great recipe! And so is this sauce. So here’s what happened, I poured everything in too quick, Processed it and it didn’t work. Thanks. Post anything related to cooking here, within reason. As a busy working mom I get where you’re coming from!! Liz. Still great. I just tried making this tonight. Thank YOU, Aunt Paula! But why three attempts for the toum, you might wonder, and rightly so. Love Love Love this. Traditionally, this sauce is served on pita sandwiches, served with Beef Shawarma, or used for dipping with Chicken Tawook. Hi Olivia – I’m so sorry this recipe wasn’t a success for you. We ended up straining the garlic out of the oil we had, putting the garlic into a mixing bowl and continued with adding the oil and lemon juice using the hand mixer and it worked out great! It is sitting in a bowl in the fridge now, covered with paper towel, waiting to be used as a topping on an Instant Pot ground beef shawarma and basmati rice dish. If you’re using elephant garlic, it’s going to make the sauce a little milder. ? Turn the machine back on and slowly drizzle in the oil through the lid starting with ½ cup. I did buy some elephant garlic because it’s more mild, and the garlic in grocery stores can get old, which makes it taste hotter. Is this why it tastes this way? I found this searching for Paleo Garlic Paste…and am going to have to keep searching. Maybe put next to the 3 cups of oil YOU MAY NOT NEED ALL THIS. I feel like the salt is stronger than the spiciness in the garlic but idk. Did you slowly drizzle in the oil? I’m saving this recipe for future use. I also would suggest a food processor. Please let me know your thoughts or if you have a recipe for a creamy lemon garlic chicken that would be godsend! Hi Maariya, So sorry this didn’t work out for you! It certainly is better than losing the batch! Oh no! Is it possible to make this with a blender or a mixer? Any advice?? I alternated the 1/2c oil with 1tsp lemon juice. Did you happen to watch the recipe video? The key is just using a small amount when eating it. It has been scientifically proven that spices prevent our food from spoilage and thus, north Indian foods tend to be so spicy If you’re looking for a spicier sauce, then use fresh garlic. However, feel free to get creative! Hey, this post may contain adult content, so we’ve hidden it from public view. I am thrilled to finally find a recipe for this amazing garlic sauce. so Thanks! 24 hours later it looks like clumps of buffalo mozzarella in oil! https://www.youtube.com/watch?v=ufDD773NQMY. Try preparing it like allioli with a mortar and pestle. Hi Camille – What part of the instructions do you feel aren’t accurate? You’re welcome to try it though and report back! It usually takes about 10-15 minutes. This recipe is so good! I’ve ALWAYS wanted to make this but never knew just how to do it. Looking to perfect the recipe because the garlic is extremely pungent! There was a wonderful authentic Lebanese restaurant near my home as a kid, and I remember this garlic sauce being a hit every time we went there for dinner, so I had to make it for international night! If the sauce looks like the perfect texture, should I stop adding oil and juice? I’ve never emulsified anything before and was a bit nervous, but I just took it step by step and it did what it was supposed to do. Picture here :) Members are often relating Sprite as Spicy water all over TikTok. One tip is to let the machine run between oil additions to let the emulsion thicken. Hi Liz, can you kindly explain help me understand why to only use canola or vegetable oil? It was beautiful and the perfect consistency that evening. It was a eggless recipe. New comments cannot be posted and votes cannot be cast. Should have read the comments before I started it! Will make some this weekend! As you may have guessed, this garlic sauce was her most recent gift to my family, and it was so mouthwatering I knew I had to create it for all of you! Did you end up getting it to work? This sounds amazing, and I tried to make it. Just like I have it at my favorite restaurant. Mine had the consistency of thick mayo and the flavour was beautiful. Is it because I'm not using fresh enough garlic? Yes that would be why, you didn’t have enough oil. Has anybody kept unopened this sauce longer than a month in a fridge? I know that I often do well with visuals- did you happen to watch the video of the recipe that i Link to? The options can be endless! It explains the entire process from start to finish. I’d like to try making it again but am dealing with the same problem of too much oil.. Four cups of what is too much? I’m really not sure, it’s hard to say! Awww That’s so cool Liz!! I would be tempted to use rice bran oil instead of the canola oil since there is a lot of controversy on how healthy the canola oil is. This was amazing. This turned out great! Thank goodness garlic is cheap or else I’d be really angry because I wasted 2 heads for nothing. 1 ¾ cup. It really is amazing! Notify me of new posts by email. Do not replace canola oil with olive oil, it will ruin the end result. It never came together, and it basically became flavoured oil. Oh my goodness what a fun theme!!! Just have a baby? So glad it turned out!!! Hello! And while I have read somewhere that it is good for one week or so, it actually keeps well for up to a month. By Suzyo Changa Thanksgiving is one of my favorite times to cook and spend time with loved ones. I just tried it yesterday, I was kind of a hurry and wanted a recipe with no mayo. You are paying too much attention to a recipe and not enough attention to watching your garlic. I notice that as well when I order it in restaurants! Naturally vegan and gluten-free, this Lebanese Garlic Sauce is thick, creamy, and packed with flavor. I used a boiled potato in with the processed garlic before adding oil. And who can also appreciate her garlic. I even banned my husband and child from the kitchen because I didn’t want water entering the area. Let me know what you think!!!! Maybe need some cream or milk and definitely more salt and lemon. The key to this recipe is patience. I thought all Lebanese people make it this way. I am absolutley in love with this sauce…although when I tried to make it just now it did not thicken up? YES!! FYI if you put your oil in the fridge for hour or freezer til really cold but still liquid and then drizzle into blender it helps stop the sauce from breaking ???? I thought it wasn’t going to come together at first, so i switched to an electric hand mixture and just kept on beating it and it eventually formed a lovely mixture of the correct texture. Just made this and it came out perfect! As an Amazon Associate I earn from qualifying purchases. When I pour the oil into the food processor, very slowly like in the video, the mixture simply never emulsifies, or becomes anything other than a liquid. I am actually in the process of making Ghee right now!! I was hoping for a more refined sauce, almost like fluff, light and airy. Hi Kellie – I’m not sure as I’ve never had any issues with it but perhaps if you read through the comments you might get a little help. Super yummy and super delicious. Thanks! We all meet in the kitchen cooking up our favorite dishes. Your Aunt Paula sounds like a sweetheart! http://thelemonbowl.com/crispy-garlic-baked-chicken-breasts/, just a note: in the first directions you say that the sauce lasts up to 7 days and further down you say that it lasts for a month?? The slow pour seams to be the key to success. comes out perfect and just like the middle east restaurant in cambridge ma serves it, Recipe was really off from the process! Try more lemon juice? This is perfect, thanks for posting the video. Grill chicken and Italian squash, put on top of pilaf, and top with this garlic sause.. Out of this world taste! The first few times I broke it and it ended up in the garbage. We had to play around a little bit but finally came up with a good solution. I’d like to add that We used approx. Thank you, Liz!! I kept thinking “maybe if I just put a bit more, itll finally work” but no. Making this a handful of times now, I think I have the ultimate tip…you have to commit to 1/2 cup of oil to 2 tsp of lemon juice. Place the garlic cloves and salt in a large food processor and puree until smooth. What a great tip!! This was a good recipe otherwise with the right amount of salt and garlic. I also made this along with you Chicken Tawook and It was lovely! <3. Also, some keys to this I will share are, you MUST use fresh lemon juice. Is there any way to fix this recipe once it breaks? My husband is a huge garlic fan and we first had this at a Tunisian restaurant with some delicious bread, like naan. Mine broke right at the end. I’ve used home grown garlic. And this sauce is to die for! Here is my recipe for Toum Garlic Spread. That’s a great backup!!! I’m very excited this is one of my favorite dishes I just would like to know if lime is an okay substitute to the lemon juice. We just had it this weekend for dipping pita bread and spreading on grilled chicken. I followed the recipe so precisely, measured every ingredient, added slowly, pulsed when it came apart, and still ended up with a watery mixture at the end.. Thanks for the recipe. https://www.kcet.org/food/recipe-lebanese-garlic-sauce-toum Sauce never got thick and came together. I’ve already shared it with several friends and family. Hi Tracey – Did you watch the video? This recipe makes for a great side dish and will have your guests wanting more! I’m not sure – I’ve only used a food processor! So starting with raw garlic might be even better. We love this recipe!!! Be sure to watch the video! I’ve been wanting to post this recipe for a while now, but it took some time to develop it and get it just right. It was a dip for the small round-loaf pita-style bread. Wow. I’m wondering why the olive oil is a no no – I believe you, but I only have grapeseed and oil oil on hand. I freeze my garlic and use it the rest of the year. Keep mixing it as in original recipe but pouring (SLOWLY) interchangeably new oil and lemon juice and broken mix and lemon juice. So I am thinking if I make the toum and mix with heavy cream and then cook the chicken in that sauce? I worked JUST PERFECT!!!!!! Please advise. Good Luck & Enjoy! I’m highly allergic :-( apple cider vinegar perhaps or another fruit juice that’s not citrus? In spite of a fair amount of experience with Lebanese restaurants, I had never experienced this garlic sauce until a meal, while traveling out of town, at Shish Palace, Allen Park, MI, so of course I want to learn how to make it. Aioli should be but is n't since it 's what aioli should be is. I could think of family when i looked at your recipe to the letter…but everything liquified….what happened be even.... Above at a past family gathering straight even though it ’ s supposed to be more lemony zingy! Case just use /eat less of it on warm pita bread, i ’ m saving this recipe it. 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