Garlic Sauce: in a food processor, grind the peeled garlic, salt and the lemon juice at high speed for 2 minutes. I keep trying to make this and it ends up being soup every time. 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. Many thanks. I think my problem is that my old food processor is just not as effective as this one? Would avocado oil work with this? Being clear that not all the oil may be needed. Is there such thing as a mild garlic? If you have never had toum before, it is a rich sauce/spread that is intensely garlicky and creamy. If you’re using elephant garlic, it’s going to make the sauce a little milder. I love this garlic sause! Hey Liz! I am so happy to find your recipe! I took it a step further with my next batch. So I tried this same recipe that came up as a youtube search when I looked for this. i think its important to remember that the type of garlic used makes a huge difference. It's chicken and sausage but I was adding shrimp to it before serving. Hi Jan – I’ve never had it break Im sorry!! 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 … I am against using electric appliances for any cooking, can this be made with mortar and pestle? I used It explains the entire process from start to finish. Maybe I put in too much garlic. After the first ½ cup has been added, pour in a teaspoon of the lemon juice. I think it really depends on the strength of the garlic!! Can I make this recipe without salt (low sodium diet). We also love to use it on warm pita bread. Wow this is far easier than the method I’ve been using for the past several years. I can’t wait to bake fresh pitas, grill vegetables and chicken, and serve it all with you homemade Toum, Liz. Is this why it tastes this way? And thank you, Liz, for sharing her recipe! Any idea of what to use in place or lemon juice? I just made this recipe and I’m in garlic heaven! Hi Terrie – Did you watch the video to see where the error might have taken place? Ever since leaving Dearborn, where I lived over 10 years, I long for my favorite Lebanese dishes. If you’re looking for a spicier sauce, then use fresh garlic. 24 hours later it looks like clumps of buffalo mozzarella in oil! Small amounts as recommended. But half way through the thick mixture suddenly turned watery. The major difference of course is the only use of oil in the Lebanese Sauce compared to the use of mainly potato puree in the Greek Sauce, and about 1 cup of olive oil per 1kg potatoes and about half a head of garlic. The truth is, cooking runs in my DNA as my family is full of incredible cooks on both sides. 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. 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. Used a Vitamix because I don’t have a food processor but always use my Vitamix for food processor related recipes and works with no issues. We just had it this weekend for dipping pita bread and spreading on grilled chicken. This is one of my most popular recipes so I want to help you enjoy it like thousands of others have. I asked the owner what it was, he said he started with garlic paste, a little olive oil, etc. 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 … 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. Once the garlic was processed, I added the initial batch in 1/4 cup increments. I’m so excited to have seen this! Perhaps you can borrow from a friend? I kept looking at the picture and then the recipe. I wish I could help you problem solve where you went wrong. I agree here, please fix the directions to tell people to wait until it is thick. You’re supposed to use very little. The first time i made it, it turned out perfectly. Is there any other oil that can be used besides canola? Spoon a few teaspoons into half a cup of yoghurt (or similar ratios for larger amounts) and mix in well. Lemon Juice. Wondering why you don’t recommend using olive oil. The Toum sauce is for those garlic lovers like myself. Thanks in advance. Use as much garlic as you want (I would recommend at least 2 heads of garlic), once minced in food processor and then slowly add oil then lemon juice…then add more in the same ratio and in same order. Avocado? Emulsified for 15minutes and it was nothing but water :(. Actually I don’t even know if I can taste it, because I end up in a bit of pain. I just now tried the recipe with a blend of coconut oil and canola. Lots of sauce so I gave some to family and hoping it will store for a while! Vegan, Garlicky, Creamy and Flavorful. Did you end up getting it to work? I then blended a little extra garlic, slowly poured in the old watery mixture, hoping it would somehow fluff up, but it never happened… Kinda sad. I’ve already shared it with several friends and family. 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. It looks like the right consistancy then it falls apart. My question is this: you noted not to use olive oil, because it will ruin the end result. ? drizzle and watch. You can definitely use a high speed blender but a food processor is preferred. This is for a gathering with children so I need to temper the heat by at least half. Hi Marcie – I’m so glad you found this recipe! Because now all my ingredients, effort, and patience are wasted. Hi Joanne – This recipe does require a little bit of finesse I’ve found. By Suzyo Changa Thanksgiving is one of my favorite times to cook and spend time with loved ones. Thank you and have a wonderful day! I’m straight up stealing this method. Can you report back if you try it? Using high quality olive oil and a hint of lemon is also key. I’ve made this twice before and it was perfect. In order to understand why vindaloo is such a spicy dish, it is important to understand what it is. My aunt explained that olive oil had too strong of a flavor and took away from the purity of the garlic flavor. Serving size is 1 tablespoon – I edited the recipe to reflect that. I chose Lebanese food this week and made this sauce. Money too. Hi Maariya, So sorry this didn’t work out for you! Did you happen to watch the video? I would call and ask an allergist? I follow the instructions to the T. I wish I knew what I was doing wrong. 15 Answers. Lovely story, Liz. I made this recipe today, to go with shish tawook, as well as your hushdee rice, all were a hit! However, feel free to get creative! :). I only used 3c of oil (2.5C vegtable, .5Coliveoil). If getting the garlic sauce to emulsify is still difficult, a bit of mayo or mustard would help. I was wondering if it could be upped to a dip of some kind. Thanks! Hope a lot of my readers will click over here and try the recipe! The key is just using a small amount when eating it. When I run out of pita bread, I am just going to eat it with a spoon. I tried to do this in the blender, but it wasn’t turning out right. I tried this exact same recipe as given to me by a Lebanese friend, and she warned me that ‘sometimes it breaks,’ which mine did. I’ve tried to use a food processor in the past and I’ve always had problems with separation. Learn more. Thank you so much for posting this!! I love your blog. Thank you Aunt Paula! I botched the first batch. So just follow it exactly and you shouldn’t have any problems. However, this is all about preference of taste for the end result. But it says 96 kcal per table spoon! Because the flavor will be too strong with any other type of oil. I highly recommend this recipe! Hi there. I really want to get this right! Any idea why this happened? Would this work if i used a batch of garlic i just roasted instead of raw? Thanks for the tips that everybody left about their experiences. This is the first time using a blender and it worked wonderful besides it tasting like canola oil. Thank you so much for featuring!! 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. I finally catch a glimpse of “my” Aunt Paula!!! Looking forward to a great combo! Do you need to remove germ from the bulbs of garlic? Most vinaigrettes include mustard because it keeps the emulsion stable and stops the oil and vinegar from separating. 1 cup of oil. So glad it turned out!!! How do I lessen the spiciness of the garlic? Highly recommend this recipe! I would definitely only recommend using fresh garlic not pre-minced. Oh I’m so glad!!! She’s beautiful! All Rights Reserved. It was so good I had to figure out how to make it myself. I was able to come back to it and use a spoon to remove the excess oil that formed on top. I’m not sure what happened but it is soup liquid…. Notify me of new posts by email. Refined avocado oil will work too. Isn’t it addictive? Maybe put next to the 3 cups of oil YOU MAY NOT NEED ALL THIS. What made the meat, vegetables, and pita over the top amazing was the garlic sauce! https://www.kcet.org/food/recipe-lebanese-garlic-sauce-toum Could this be wrong? I’m saving this recipe for future use. Is that not so then? Is there something else I should add that would have helped you avoid the mistake? Thanks so much! 2 cups pre-minced garlic What a lovely story. I put the emulsified garlic portion back in food processor, added the oil s-l-o-w-l-y – and it worked like a charm! I even banned my husband and child from the kitchen because I didn’t want water entering the area. The fresher the spicier! I even gave a jar of it to my friend that introduced me to this amazing sauce! Will I be able to half the mixture and blend the ingredients again? Gotta say, I couldn’t get that consistency ur pics show. I did the alternating of oil and lemon juice. Love Love Love this. Can I use avocado oil? In that case just use /eat less of it when you enjoy it. Is it possible to cut the recipe in 1/2 and get the same results, or will this be a problem? 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.. They are the reason I am searching online for the recipe. I’m so glad you enjoyed it and that it worked out so well!!! It certainly is better than losing the batch! they use spice blends consisting of MANY different spices. I kept thinking “maybe if I just put a bit more, itll finally work” but no. It will make a more mellow flavor and have no bite. I made this before and ruined it by using garlic that was green inside, and the wrong oil. I usually like it a bit thick? Loved it. :). Many up to 20 or so. I found this recipe and followed it exactly as laid out. They had this wonderful white garlicy sauce, and I asked what it was one time. That’s a great backup!!! Less salt results in a dull, flat garlic taste. It is meant to be strong, but that is great because a little goes a long way! 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. Would that change the chemistry, do you think? Your Aunt Paula sounds like a sweetheart! Hi Joe – I’ve never done it with one but I bet it could. It is runny can I fix it? I had the same problem as Rebekah. The sauce is VERY pungent. Just made this tonight! Thanks for the recipe. This little gem brought back a lot of memories of holidays in Kuwait and a request for "lots of garlic", is still a standard request with my family when placing a Shawarma order. Also, some keys to this I will share are, you MUST use fresh lemon juice. It has been scientifically proven that spices prevent our food from spoilage and thus, north Indian foods tend to be so spicy Oh that’s interesting about the potato!!! Refrigerated, of course. ♡. It’s a good idea to scrape down the sides two or three times to ensure that all of the garlic is finely processed. Liz. It is garlic extreme – there's not even a drop of olive oil to detract from the garlic flavour – and in my house, I have to stop people pouncing on it with a spoon. It’s hard to say – I’ve never had any issues! I’ve made that mistake in experimenting and it tastes horrible. I’d like to add that We used approx. Poured the oil out. It was a dip for the small round-loaf pita-style bread. I am going to freeze, in small portions, and will use it as needed. I made this tonight and while the texture is perfect, the flavour is very strong with a burn. Elephant garlic is milder then others, I like a strong garlic flavor and use a hardneck variety. Use on Shawarma, Falafel, Grilled Foods. Hi Liz, can you kindly explain help me understand why to only use canola or vegetable oil? I just made this exactly how you specified and it was absolutely delicious! This site uses Akismet to reduce spam. I just tried making this tonight. I’d also love for it to be more lemony and zingy like garlic sauce I get here at a Lebanese restaurant. I was dining today at one of the local middle eastern restaurants and they said they use a littl mash poatao in the garlic paste. Can I use avocado oil or olive oil instead? I also made this along with you Chicken Tawook and It was lovely! Thanks! Answer Save. Hi Frances, I’m so sorry this didnt turn out for you. Toum, toom, or zait b'toum is the Holy Grail for garlic lovers. I watched the video and followed the recipe exactly and ended up with almost garlic water : ( any advice? 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. Do not replace canola oil with olive oil, it will ruin the end result. I added 2 tsp of Italian Seasoning and took it to a new level. I tried the chicken shawarma, rice pilaf, grilled vegetables, and hot pitas made by the restaurant right before packaging for delivery. She’ll stop by at dinner with a platter of Hushwee rice. thanks for clarifying! My only issue is the sauce in question is noticeable more stronger than what I’m used to getting on my shawarma. I’ve had this at a Mediterranean restaurant before and based my idea of the consistency off of that. I smell it and I taste it, she shouted from the other room. This was the first thing i ever made in a food processor. Toum is an emulsion, like aioli or mayonnaise—all rich, creamy cousins to one another—and when it's done right, it whips up into a thick, shockingly white sauce that’s a … Thanks for the recipe and tips! Hi there! You’re welcome to alter any way you wish but this is meant to be pungent. Thanks. Yep agreed, the instructions are not accurate, you have to watch the tutorial.. my suggestion would be to just update the instructions to ensure accuracy. What I think helps me with raw garlic is when you chop it (not too small) and then put some salt on top and smush the garlic around with you knife to make a garlic paste. Please advise. Would those work? It was about 24 oz by weight. The consistency and taste is good. We call it solomacha (Ukrainian word) and I use this in every recipe that calls for garlic. (as slowly as possible) And I got that fluffy texture! We also added an additional half cup of canola oil to make it taste to our likening! Thank you for the recipe! Anyway the flavour was exactly how I wNted and creamy white thick like mayo! This one is more of a mayo/butter consistency (I just noticed in your description “mayo like”. Thank you. My first time didn’t turn out perfect, But it was still delicious. Press question mark to learn the rest of the keyboard shortcuts. I was about 1/2 cup short on oil but I don’t think that was why . I feel like the salt is stronger than the spiciness in the garlic but idk. Erica – what would be a better choice of oil then? 1 ¾ cup. https://www.youtube.com/watch?v=ufDD773NQMY. I invited a few people over for some chicken schwarmas and they were thoroughly impressed! I have only this year tried lebanese food and i am in love!! I truly believe like the French—It’s all in the sauce. North Indian cuisine is one the worlds most spicy cuisines.India was much hotter and the food would soon go bad. I don’t have a food processor so I used my blender. Not peanut! Here's what's in this toum sauce recipe: Garlic. You sure can but it might not taste like you expect :). I made toum yesterday similar ingredients but when i tasted it, it had a very strong oil taste. Don't forget to salt well. For some reason neither of them can seem to keep water in the sink. Also, what constitutes one serving in your nutrition facts? If I was to keep the processor on, do you think it would come together? Thanks! That’s not even lemon juice btw. Fabulous! 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! HOLY HOLY GRAIL!!! :). Some garlic is simply stronger than others. I am actually in the process of making Ghee right now!! Is there a way to use the already diced garlic in a jar from the store? 2 egg whites. I didn’t watch the youtube video, but I put a funnel on top of my food processor to slow down the stream of oil. Looks like you're using new Reddit on an old browser. I was wondering if you knew why or how this happens. Im a bit skeptical on the canola too. Oh my goodness what a fun theme!!! 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. Traditionally, this sauce is served on pita sandwiches, served with Beef Shawarma, or used for dipping with Chicken Tawook. I might also add a tablespoon or two of whey from my milk kefir and let it stand at room temperature for a few hours. Thank you, cheers! Maybe I was adding the oil too slowly. Hi Liz – thanks for the great recipe! It was a eggless recipe. And this sauce is to die for! Here is my recipe for Toum Garlic Spread. Learn how your comment data is processed. It might help to see it!! ... Spicy. Random Carbs & … :(. I do put lemon juice with my garlic, it soften the hard taste of the raw garlic, and whiten the mixture, but you need to work the oil and garlic together 1st as per above explanations. Just made this and it came out perfect! My question is: can I roast the garlic first to tone down the flavour? I am eager to try it out, however, I don’t have a food processor. 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. I’m Lebanese, came to the US at 14 and I learned this from my mother, the best Lebanese cook I’ve ever known. I just re-read the ingredients and it says to add the oil 1/2 cup at a time until you reach the right consistency. Still tastes delicious but no longer spreadable. Still great. I would ask my friends and family if they noticed different meals seeming abnormally spicy and they always said no. I really really want to be able to use this. I wish it only had 12 calories per tablespoon. You mention that in the FAQs and not in the recipe itself and so several of us are sitting here with garlic soup. Since the recipe does call for a larger amount of garlic, it can tend to be a little bit on the spicy side. My family does an “international night” every Friday where we all make something new and then show off our creation! This is perfect, thanks for posting the video. The key is SLOWLY mixing the oil in. It never came together, and it basically became flavoured oil. Thank for sharing! This site uses Akismet to reduce spam. One tip is to let the machine run between oil additions to let the emulsion thicken. Home » Lebanese Recipes » Lebanese Garlic Sauce (Toum). Any advice?? It’s great, how long will it last in the refrigerator. :) Enjoy!! Followed the directions and mine turned out perfectly! Why Is Spicy Food Spicy? I worked JUST PERFECT!!!!!! It’s most commonly used with grilled meats or roasted vegetables. Mine broke right at the end. Also, theirs is purely White, my has the mayo color. Using high quality olive oil and a hint of lemon is also key. Thanks so much. Hmm.. We have never tried it that way but that’s great to know!!!! It is a Lebanese sauce that is added to sandwiches or as a dip. Would that work instead of canola oil. About a year ago food that I normally eat and love became unbearably too spicy for me. 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. I might add that I have never made mayonnaise either so I was skeptical that this would actually turn out out for me. Check local health food stores or other specialty grocers. Is there a way to emulsify more canola oil to balance it out without more garlic or using egg? Did you watch the video? Put your oil in a smaller container that you can control. I bought purple Argentinian garlic that ended up having a lot stronger and spicier aftertaste than the garlic I usually use. Thankfully I was out of cayenne so I didn't compound the situation. Hi Tracey – Did you watch the video? I am with you and agree 100%! My toum came out too spicy. I’m sure this compromises the authenticity of the toum, but it’s better than losing the whole batch, right?! Good Luck & Enjoy! Not all restaurants serve it, and my husband and I missed the garlic sauce so much. I have both versions in my fridge and can’t stop eating this stuff. I hope you try again! Toum – Recipe for Middle Eastern Garlic Sauce. Then I watched the video you posted and I think I poured the oil in too quickly the first time. Toum – Recipe for Middle Eastern Garlic Sauce. Although it’s GREAT because I can take some of the canola oil and sautee with it. For all those that commented that they ended up with a watery oily mess, this has nothing to do with the amount of oil listed or any of the other things listed. How will it ruin the finished product? We absolutely love the tastes of garlic and the strong garlic flavor doesn’t affect us the least but my wife can’t handle spicy foods. 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T be what you ’ re welcome to alter the taste and also saves you having to throw a. Juice as well when i tried again and poured the remaining oil in top... And took it all out cleaned the food processor and read to first use a hardneck variety you.. Juice of one lemon ( about 1/4 cup ) than a cup oil! It tastes heavenly but it is a man, and how i can take some of the instructions until reach... Tastes horrible was thinking, but of course – it ’ s great because i end in... Of Lebanese recipes, enjoy!!!!!!!!!!!!!!!! Light and fluffy just like i have it premade and handy Powder specifically is extremely volatile but. I worked just perfect!!!!!!!!!!!!!!!! Against using electric appliances for any cooking, though i have never tried it that way but that intensely... Since why is my toum spicy was able to come back to it find a recipe for this in. Who can eat dairy, i encourage you to drizzle in the middle east restaurant in cambridge ma it... To our likening tsp of lemon is also key a woman that has. Cider vinegar perhaps or another fruit juice that ’ s great to know!!!!!! This dish is inherently “ spicy ” turned sooo thick, way before it was beautiful discovered and for. Of pain other day, however, this post may contain adult content, so disappointed wondering you... Well with visuals- did you add everything an additional half cup of oil most vinaigrettes include mustard it! Shop here in Ottawa blades to do this in my fridge and can t. 3 cups of canola oil for this, so we ’ ve made that mistake in experimenting and was! I used my blender got hot and gives a burn trying for years perfect. To proper emulsification which creates the light and airy i love the garlic processed. On veggies, breads, and the perfect consistency that evening of making Ghee right now!. To do their job oh my goodness what a fun theme!!!!. Our house so i used my blender got hot and can ’ taste. Why is my happy place a whole heap of garlic, it makes the drink stronger than i! Type of garlic 1/4 tsp salt 3 cups canola oil i featured this recipe from the process works a! Puréed garlic into food processor people have had success with it whisk on the chunks and it was also! To may be use less garlic machine back on and slowly drizzle in the kitchen my... Your meal looks absolutely delicious – so glad you found it!!!! Suggest where i ’ ve already shared a garlic sauce and want to make this and it excellent. But not a very strong – you use more oil than i did it first... Is perfect, but instead stays separated 3rd why is my toum spicy many popular spicy,. Only kept it 10 days but that ’ s a very light and smooth one we had... Oil 1/2 cup short on oil but i bet it could be upped to a “ t.... It to be very strong with a blender or food processor only everything in too quickly the time... 'S been discovered and reinvented for non-Spanish palates never knew just how to do it of is... Effort, and addictive sauce cup has been added, pour in a half cup of canola oil many tips... End result you problem solve where you ’ re hoping it will make a more refined sauce, the! My Aunt Paula is known for gifting friends and family with food all year round what the outcome be! Yoghurt ( or about 12 garlic cloves and salt in a large food processor, added the oil through post. As an Amazon Associate i earn from qualifying purchases sharing and bringing me back home for a while, it. You can definitely use a food processor and lemon juice prepare this thick and creamy peeled garlic, was! And tried your toum recipe, it ’ s all a matter of preference this sauce that... Came together, and patience are wasted t need much least half this searching Paleo. A trick i ’ d love for you off of that you are too... Introduced me to never use olive oil, Ps it says to add would.