Lebanese Garlic Sauce or Toum Recipe made authentic way. Try toum recipe made two ways to serve with falafels or shawarma.
Toum (Lebanese Garlic Sauce)
Creamy and fluffy garlic sauce or toum which is so tasty and makes a terrific spread or dipping sauce for shawarma or grilled chicken. Super yummy and super delicious.
About Toum (Lebanese Garlic Sauce)
I actually have already shared a garlic sauce recipe in my blog. It was a eggless recipe. Though it tasted delicious i desired to make a garlic sauce recipe which you’ll get in restaurants together with your shawarma. Finally i made it yesterday for a friend of mine who visited me. I made a lebanese spread for her and made this garlic sauce. It was delicious.
Video for Toum (Garlic Sauce)
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Ingredients for Making Toum (Garlic Sauce)
Eggs
Traditionally egg whites are using in making of garlic sauce. Eggs are used to get idiot proof garlic sauce. You possibly can skip the addition of eggs and use plain garlic or potatoes as a substitute.
Oil
Use neutral tasting oil like canola, vegetable or refined oil in making garlic sauce. Olive oil could be used too.
Garlic
Fresh garlic is added. You possibly can adjust the quantity of garlic as per your taste preference.
If you have got any questions not covered on this post and if you happen to need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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📖 Recipe
Authentic Toum Recipe | Lebanese Garlic Sauce (2 Ways)
Creamy and fluffy garlic sauce or toum which is so tasty and makes a terrific spread or dipping sauce for shawarma or grilled chicken. Super yummy and super delicious.
Ingredients
Garlic Sauce (with Egg Whites – Authentic)
Garlic Sauce without Eggs
Instructions
Garlic Sauce (with Egg Whites – Authentic)
Garlic Sauce without Eggs
Notes
- Use cold egg white. Never make the blender hot, else the combo will curdle.
- Use garlic as needed, you possibly can add kind of.
- Add oil little at a time in a gentle stream. If you happen to add an excessive amount of oil at one time it’ll curdle.
- In case your garlic sauce split or curdled. Take the entire sauce in a cup and add 1 cold egg white within the blender and add the curdled mix little by little and keep mixing till it gets thick.
- If you have got a blender jar with removable top lid then pour oil through the lid when mixing on a gentle stream till the sauce is fluffy.
- Chill the sauce for 1 to 2 hours before serving for best taste.
Nutrition Facts
Authentic Toum Recipe | Lebanese Garlic Sauce (2 Ways)
Amount Per Serving (1 tbsp)
Calories 110
Calories from Fat 99
% Each day Value*
Fat 11g17%
Saturated Fat 1g6%
Trans Fat 0.04g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Sodium 1mg0%
Potassium 36mg1%
Carbohydrates 2g1%
Fiber 0.2g1%
Sugar 0.1g0%
Protein 0.4g1%
Vitamin A 2IU0%
Vitamin C 3mg4%
Calcium 10mg1%
Iron 0.1mg1%
* Percent Each day Values are based on a 2000 calorie eating regimen.
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Version 1: Authentic Toum Recipe
1)Take garlic in a blender
2)Add in 1 cold egg white
3)Add in salt.
4)Mix till combined
5)Add in a touch of lemon juice
6)Puree it well
7)Add in oil slowly, little by little and keep mixing
8)Once it’s well blender, add more oil, little by little.
9)You will have around ¾ cup to 1 cup of oil. But add in a slow stream.
10)Now add more oil and keep mixing till it gets fluffy.
11)You’ve so as to add oil little by little, if you happen to add it too fast then the combo will curdle.
12)Add in a slow stream. If you have got a blender with removable top lid then pour oil in a gentle stream through that.
13)Now it is good and fluffy.
Check notes section to see what it’s best to do when the combo curdle.
14)Done.
15)Serve with any thing you want.
Version 2: Garlic Sauce Recipe (without Eggs)
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| Take all of your ingredients |
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| take garlic in a blender |
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| add in ,mashed potato |
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| and a few lemon juice |
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| add little salt and pepper |
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| mix it right into a smooth puree |
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| pour this right into a bowl |
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| whisk it calmly |
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| drizzle oil little by little |
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| i switched to a hand blender and whipped it |
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| it’ll begin to emulsify |
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| drizzle little more oil |
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| keep whipping |
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| drizzle little more oil |
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| it’ll get nice and fluffy |
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| done..chill this for 30 mins before using |
Suggestions & Tricks
- Use cold egg white. Never make the blender hot, else the combo will curdle.
- Use garlic as needed, you possibly can add kind of.
- Add oil little at a time in a gentle stream. If you happen to add an excessive amount of oil at one time it’ll curdle.
- In case your garlic sauce split or curdled. Take the entire sauce in a cup and add 1 cold egg white within the blender and add the curdled mix little by little and keep mixing till it gets thick.
- If you have got a blender jar with removable top lid then pour oil through the lid when mixing on a gentle stream till the sauce is fluffy.
- Chill the sauce for 1 to 2 hours before serving for best taste.
