Toum - Garlic Lebanese sauce
(recipe adapted from http://thefoodblog.com.au/2010/04/fast-and-easy-toum-the-best-lebanese-garlic-sauce-recipe.html)
As I have promised you in the post of the shish taouk, here is the 'toum' recipe adapted from the blog thefoodblog.au. This is a traditional Lebanese garlic dipping sauce that goes perfect with chicken and meat. I never made toum because doing it the standard Lebanese way was quite a workout on my mortar and pestle. When I saw Fouad's recipe, I said I should definitely try it, because it uses a blender and it really take 3 minutes. Here it is, we really enjoyed it with the shish taouk, so if you like garlic, don't wait to try it!!
Ingredients:
5 cloves of garlic
1 egg white
1 cup of neutral oil (sunflower is fine)
Juice of 1 lemon
a good pinch of salt
1 cup of iced water of which you will use around 2 tbsp
Put the garlic cloves along with salt and 1/4 of the lemon juice in the blender. Blend on medium and scrape the sides down when the garlic goes flying everywhere. Add the egg white and blend on medium.
Add half the oil in bit by bit. A thin stream is not necessary, but don’t go crazy. A reasonable, fine, steady pour is good.
At this stage, the emulsification should have taken place. If it hasn’t and the sauce looks like it has split, then something has gone wrong. You may need to remove half the amount, add another egg white, whizz away and re-pour what had already split. But if you take it slow without pouring the oil too quickly, it should be fine.
Switch to a slow blend, and add the rest of the lemon juice in slowly too.
Add the rest of the oil in the same fashion.
Add 1 or 2 tbsp of water. You will see the consistency change into something wonderfully creamy and light.
Toum - Sauce à l'ail libanaise
Ingrédients:
5 gousses d'ail
1 blanc d'œuf
230 ml d'huile végétale
jus d'un citron
une pincée de sel
2 càs d'eau glacée
5 gousses d'ail
1 blanc d'œuf
230 ml d'huile végétale
jus d'un citron
une pincée de sel
2 càs d'eau glacée
A ce stade l'émulsion des ingrédients doit être assurée.
Passez à une vitesse lente, et ajoutez le reste du jus de citron lentement. Ajoutez le reste de l'huile de la même façon. Ajoutez 1 ou 2 c. à soupe d'eau. Vous verrez le changement de la consistence de la sauce.
I will have to try this recipe as my husband and I are fans of garlics!
ReplyDeleteCherine,
ReplyDeleteThanks for your lovely comment dear.You have a splendid collection of recipes. Love the previous post on Kebab! I am so following you so I don't miss any of your fabulous creations.
See soon
Cool Lassi(e)
Whoa does this sound awesome. I love yogurty garlic sauces like this!
ReplyDeleteThis looks wonderful and is a perfect accompaniment for grilled meat. I love your camera work. I hope you are having a great day. Blessings...Mary
ReplyDeleteThis look awesome Chicho, I love this type of sauce, cheers gloria
ReplyDeleteWonderful sauce. Full of flavor. Great photos, they jump off the page.
ReplyDeleteMarhaba Chicho and thanks to you and Fouad I an adopting this version!
ReplyDeleteGreat sauce! I've grown to love Lebanese food since I moved in Montreal, but it seemed like it was too much trouble to make. Je vais sûrement l'essayer!
ReplyDeleteI have always wanted to know how to make this sauce, love it!
ReplyDeleteGreat site and lovely recipes, will be visiting again.
Love the garlic aroma....good dipping sauce for my prawn fritters
ReplyDeleteThanks for stopping by my blog! I'm so glad to have discovered yours, such an interesting cultural mix of foods - love it!
ReplyDeleteMerci pour ton petit mot. Je découvre ton blog avec plaisirs..
ReplyDeleteTa sauce à l'ail doit être très bonne, j'ai l'habitude d'utiliser beaucoup d'ail normal car je suis dans la région Provence Alpes Côte d'Azur.
Je note tout de suite cette recette.
A très bientôt
Ooooo, a wonderfully garlicky white mayonaisse. Looks yummy like everything else I've seen here since discovering your blog recently.
ReplyDeleteSincere thanks for sharing, Michelle down in NZ
This is my first time visiting your blog. I'm so glad you left me a comment or I might never have found your blog. It is wonderful.
ReplyDeleteThe chicken is in the fridge marinating and we will have your Shish Taouk with garlic sauce for dinner tonight. Thank you.
Ann
Chicho, this is an awesome sauce. Great photo!
ReplyDeleteI have had this sauce many times at lebaneese places but couldnt figure out exactly what it was. Now that I know, I'm going to make some. Thanks for the recipe, I'm going to bookmark this.
ReplyDelete*kisses* HH
une sauce ideale pour les plats froids
ReplyDeleteLooks very creamy and delicious. I can imagine the lovely garlic flavour. Thanks for sharing, Cherine.
ReplyDeletewhat a fabulous sauce with garlic - wow! I need to try this asap!
ReplyDeleteWith garlic and lemon, I can't wait to try this.
ReplyDeleteYou have a great list of fabulous recipes--and beautiful pictures to accompany them. I'll be coming back to try some!
Cherine, I love this garlic sauce, everytime that we get a roasted chicken at the local Libanese restaurant it always come with this sauce and I always wonder what is in it...thank you a bunch for the recipe :-)
ReplyDeleteI love, love, love garlic so I know I would love this sauce.
ReplyDeleteHi Chicho! Interesting recipe and great pictures!
ReplyDeleteJust saw this on another blog and until today never saw it at all. Looks like a great accompaniment to shish kebob.
ReplyDeleteChicho ! Merci pour ton message ! J'aime beaucoup les recettes que tu partages avec nous sur ton blog :) Keep it up !!
ReplyDeleteOh je crois que je vais revenir par ici assez souvent...c'est exactement la cuisine que j'aime!
ReplyDeleteOriginale cette mayonnaise avec du blanc d'œuf,je ne manquerais pas de l'essayer!!
ReplyDeleteIntéressante cette sauce, légère et doit être forte au goût d'ail, avec quoi elle se sert stp?
ReplyDeletefranchement ? ça donne envie d'essayer...Je ne suis pourtant pas très fan d'ail, mais je sens ici la légèreté de cette sauce, le "mousseux" et la finesse du citron...A suivre...Très belles photos et très joli blog bravo !!!
ReplyDeleteSalut Houda, cette sauce tu peux la servir avec du poulet grillé ou de la viande grillée!
ReplyDeleteLooks and taste nice. Only one question the egg white should be cold or at room temperature? Some guys replace the egg white with plain yogurt but taste different. With fish and a glass or two of white wine is super.
ReplyDeleteGreat recipe, just made it to accompany my Lemon-Garlic roasted Chicken Dinner. :) Thank you Chicho!
ReplyDeleteJust made this along side grilled chicken and it was excellent. Great recipe and instructions thx. Im of syrian descent and i make a cream garlic similar but this is so much better
ReplyDeleteDo not put egg white
DeleteIt was really amazing recipe and also color was beautiful. I really loved this type of recipe. I am also doing this in my home so i got some tips from your blog as well. Thank you so much for your hard working.
ReplyDeleteCHEESY GARLIC SCALLOPED POTATOES
ReplyDeleteI go through your blog first time. I love the recipe of garlic sauce. I will definitely try it at home. This creamy sauce looking nice and tasteful. Keep sharing such delicious recipes for us. Thanks
ReplyDeleteI have made this Toum on several occasions recently, great dip to put out at family BBQ. It has never split or let me down, and to cap it all I made some for my daughter who had an Arabic friend for dinner. The Toum accompanied falafels and the lady in question asked my daughter for the recipe as she said it was a real taste of home!
ReplyDeleteGreat to have a Toum recipe that doesn’t require industrial quantities of garlic and oil.