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

Mettez les gousses d'ail avec le sel et 1/4 de jus de citron dans le mixeur. Mélangez à vitesse moyenne et raclez les côtés vers le bas. Ajoutez le blanc d'oeuf et mélangez à vitesse moyenne.Ajoutez la moitié de l'huile petit à petit. Un mince filet n'est pas nécessaire. 
 
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.