Comments on: Toum – Lebanese Garlic Sauce Recipe

By: CJ

CJ — Sun, 05 May 2013 19:20:09 +0000

I have been making this recipe, exactly as noted for at least two years – and it’s perfect every time until very recently, when instead of emulsifying and becoming that magic, fluffy stuff, it suddenly started turning into an oily soupy mess – not emulsifying and fluffing up at all. Could it be that my food processor is dying? If it doesn’t process at enough of a speed, would that cause this to not work properly? Before I go out to buy a new unit, I could really use some advice.

By: El Jannah Granville : johnalchin.info

El Jannah Granville : johnalchin.info — Wed, 24 Apr 2013 07:38:36 +0000

[...] our table, and only minutes later, two plates with the chicken, pickles & a healthy serving of toum [...]

By: Pilpel & Dari’s Table Dips « food porn nation

Pilpel & Dari’s Table Dips « food porn nation — Sun, 23 Dec 2012 09:50:20 +0000

[...] beetroot almond dip is vibrant in its earthy flavours while the garlic dip is like the toum you would find in lebanese restaurants. I absolutely LOVE that stuff! I’m just glad that I [...]

By: ‘Kilo’ restaurants in Brazil | brickingit

‘Kilo’ restaurants in Brazil | brickingit — Thu, 27 Sep 2012 21:15:34 +0000

[...] ‘kibe-cru’ (raw beef and wheat – fantastic with a squeeze of lime), humous, toum (garlic spread), tabouleh and various other Mediterranean salads. [...]

By: m

Sun, 23 Sep 2012 02:24:20 +0000

Do you think this recipe would work even with garlic from the refrigerator? What if I let it out of the fridge until it was room temperature?

By: CS

CS — Sun, 09 Sep 2012 21:55:21 +0000

Just made this, but halved the recipe and seems to taste just fine!

By: Jules

Jules — Sat, 25 Aug 2012 03:50:02 +0000

I love the original recipe! I make a 32 oz jar of it and dip into when I need it! Since hubby and I are both garlic lovers I have so many uses for this recipe! Thanks so much for sharing!!!

By: Will

Will — Thu, 16 Aug 2012 02:33:23 +0000

I tried this recipe and the consistency came out great, but it’s way too salty! Is anyone else having this problem? I used the 1 tablespoon at the start as stated in the recipe but the salt now overpowers both the garlic and the lemon.

By: Garlic Sauce « Our recipes

Garlic Sauce « Our recipes — Sun, 20 May 2012 11:26:36 +0000

[...] I thought I had already posted a link to this fabulous recipe for Toum, but no, so here it is; http://thefoodblog.com.au/2009/10/toum-lebanese-garlic-sauce-recipe.html [...]

By: Daelle

Daelle — Sun, 29 Apr 2012 08:20:38 +0000

@Cynthia- Original toum doesn’t have egg in it, but its hard to stop the garlic and oil from splitting. If they split, you can use the egg whites (which makes it unauthentic, but doesn’t really change the taste)- works better if the are refrigerated to bind it and reduces how long it will keep. The answer probably doesn’t help you anymore though, hope it helps someone else…

By: Cynthia

Cynthia — Fri, 06 Jan 2012 09:28:47 +0000

thanks for the recipe, but isnt there supposed to be eggs? or can we use mayonaise instead?? plz reply. thanks

By: Jules

Jules — Thu, 01 Sep 2011 15:51:58 +0000

OMG! I just made this and it is awesome… garlic crack!!! Thanks so very much for posting this recipe!

By: Hepcat288

Hepcat288 — Thu, 18 Aug 2011 19:16:22 +0000

Ok so it turned out to be the perfect consistency but then I added too much oil because I’m a dimwit and botched it up. If I try to salvage it with egg whites, should I drain the excess oil that is floating on top before I add the egg whites, or keep it all in?
Should I blend the egg whites first and then spoon in the garlic emulsion into the egg whites, or should I spoon the egg whites into the garlic? Gaaah I don’t want to waste so much garlic and oil

By: Fouad

Fouad — Fri, 29 Jul 2011 19:24:37 +0000

Hi Raziq. Not sure with weight. I use metric cups. You’d have to try it out and see. F

By: Raziq

Raziq — Fri, 29 Jul 2011 12:53:23 +0000

Hi fouad,

It’s seems like a wonderful recipe. I wonder how much does a cup mean in your recipe. 1 cup garlic equals how much grams or kg. And same thing for oil as well? Thank u.

By: Julie

Julie — Sat, 23 Jul 2011 01:18:15 +0000

Lately I’ve been making 1/4 “the large batch” using a chopper and hand mixer, and it turns out well every time. My quantities are:

1/4 c garlic
1/2 T salt
1 c oil
2 T lemon juice

I have a small electric chopper; I use it to chop the garlic (about one head of garlic), with the salt and about a teaspoon of the lemon juice.

Then into a bowl and use the electric hand mixer (the first time I made it in a tumbler, and only used one of the beaters), add about 2 tablespoons of oil, then a few drops of lemon juice, repeat, repeat, repeat etc.

By: Ryan Lau

Ryan Lau — Thu, 21 Jul 2011 18:10:54 +0000

@OkiWife – My processor only has one speed, but I’m sure that you can set it on high and leave it on, do not pulse. Per instructions, you should be alternating between 1/2 cup of oil and 2 teaspoons of lemon juice. I’ve made the large batch twice and both times came out as a very creamy sauce. There’s an easier version at http://thefoodblog.com.au/2010/04/fast-and-easy-toum-the-best-lebanese-garlic-sauce-recipe.html
But I prefer the product of the larger batch recipe. Hard to use it all though.

By: OkiWife

OkiWife — Thu, 21 Jul 2011 08:56:27 +0000

Tried t make this, followed directions to the t. Poured the canola oil in very very slowly almost to a trickle but you didn’t say what speed to keep the processor on or if we should continue to pulse. It turned in an oily, yellow garlic mix , almost like a soup =( very disappointed

By: Jas

Jas — Wed, 29 Jun 2011 19:02:54 +0000

I made toum twice, once yesterday and once today.

Yesterday’s toum was made in a blender, and although I tried my best to follow your instructions, I messed up on the step when adding oil- I added all of it in a thin stream, but you had instructed to only add half, then add lemon juice, then the rest of the oil. It split, but I poured out the liquid, added another egg white and whizzed away. It resulted in the perfect texture, but I was scraping down the sides of the blender when my small spatula hit the blade and it cut a piece of plastic off. To be safe, I threw that batch out, but the flavour and texture was delicious.

Today’s toum was made in a food processer as the blender was too messy- the liquids kept flying out of the top hole. I used the proportions in your recipe, but blended the lemon/salt/garlic first, then added the stream of oil, lemon juice, stream of oil (repeated). I guess I was trying to see if it would become thick and fluffy without having to use egg whites. In the end, the mixture did not split, but seemed too watery. I added one egg white and it thickened up the texture. I think if I added one more egg white, it’d improve the texture even more!

By the way, different types of garlic (chinese, mexican, etc.) gives different strongness to the garlic flavour, and it’s better to use other types and not the chinese garlic.

Thanks for the recipe and I’m finally glad I can make this now, although there’s tons of stuff to wash and clean up after, it beats paying 5CAD for the same amount when I can just whizz away with ingredients I already have on hand.

By: Ryan

Ryan — Fri, 10 Jun 2011 17:54:43 +0000

@ Elizabeth. I actually like the heavier (original) version, but it just makes way too much. He posted an updated, easier version, but you have to have a blender: http://thefoodblog.com.au/2010/04/fast-and-easy-toum-the-best-lebanese-garlic-sauce-recipe.html. I added 2 tablespoons of water and it was quite light.