Fast and Easy Toum – The Best Lebanese Garlic Sauce Recipe
What you are about to read is a breakthrough in the toum making process. I have unlocked the secret to easy, fast and perfect toum. Since I’ve decided to share this invention, I have a feeling the world will owe me something good in return, apart from immortalising me in the memory of future generations. If you don’t know what toum is, you haven’t lived, but it’s not too late. Read my first toum recipe for background information about this amazing dip and then head to the first Lebanese charcoal chicken place you can find.
Now, you may have heard me make this claim before: the best toum (Lebanese garlic sauce) ever. And I still stand by it. But hear me out. My first toum recipe is undeniably a success story, having made possible what most of you thought was impossible: home-made Lebanese garlic sauce as good as any restaurant’s toum, made by a fail-safe recipe that needed only oil, garlic, lemon juice and salt. But I needed an alternative, and after months of pondering, I have actually found the answer.
Why a second toum recipe?
But, why do we need a second toum recipe, you ask. Well. Good question. There are three issues that I have with my first recipe:
- It takes so bloody long. Ten minutes of whizzing and adding thin streams of oil interchanged with lemon juice took so much discipline and concentration. It was all a bit too hard
- A good food processor costs an arm and a leg (and the occasional finger), and many of my readers don’t have one
- It produced such large volumes of toum that unless you had your 25 cousins come around for a bbq, you’d need to be eating it for breakfast, lunch and dinner for 2 weeks straight to get through it all
What does the new approach give us?
So, with my new recipe, here are the technological advances I have been able to achieve:
- I have been able to reduce the necessary amount of oil required to make toum to 1 cup instead of 4 cups
- By using a blender (which is usually more readily available at homes) a food processor is no longer necessary
- Toum preparation time has been reduced to a maximum of 3 minutes, and the process happens without continuously worrying about using thin streams of oil as it can handle a much more heavy handed approach
That’s all good and well, but how does the magic work?
Well, inspiration came late last night, when I saw someone making mayonnaise using a food processor. I had thought that by now, people should know that a blender is a much easier option for mayonnaise (see here). I have been able to make mayonnaise in 1 minute flat. The blades actually create a sort of suction that uses gravity to its advantage and makes the emulsification process much more simple. I decided to use a blender, and an egg white (which is used by almost all Lebanese restaurants) to bind the oil to the garlic and lemon juice. The result is amazing, creamy, light, easy, and fail-safe Lebanese garlic sauce. Let the world know and share the love!
Fast and Easy Toum Recipe (Lebanese Garlic Sauce)
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
Method
- 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. Water seems to do wonders for the texture, I’m not sure why
- Taste it, praise the Lord, and write back and tell me how amazing I am
108 Responses to “Fast and Easy Toum – The Best Lebanese Garlic Sauce Recipe”
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Fouad your name will be immortalised with the likes of Newton, Shakespere, Washington and Miley Cyrus. This looks great. I saw a recipe for toum the other day that took over 15 minutes with a mortar and pestle. This seemed like too much effort to me. I like this much better. All I need to do is get a blender.
.-= Mark @ Cafe Campana´s last blog ..Everybodies Favourite – Beer Can Chicken =-.
We are not worthy! Lol. Looks amazingly easy. So glad I procrastinated making this so now I have the foolproof and smaller-sized recipe to work with!
.-= Helen (grabyourfork)´s last blog ..Salted Butter Caramel Ice Cream =-.
I stumbled across this the first time you posted about it and thought “score” but never really had the occasion to make it. I will definately have to plan it in somewhere now. If I ever get around to making it and doing a good job I have a feeling I may have a lot of Habib’s fans knocking on my door =D
.-= Angie´s last blog ..The Ugly Duckling (Cookie) – Peanut Brittle Cookies (Oct 08) =-.
Oh Toum, this holiest of garlic sauces will forever be revered in my world. I would batten down hatches and push old ladies out of the way just to get a spoonful. Praise Fouad and yes, you are amazing. Now where is my blender?
I will be doing this tonight with the shish tawouk, I will tell you about it tomorrow
.-= Cherine´s last blog ..Pineapple upside down cake =-.
I think I’ll have to try this revolutionary method. Do you know how long toum lasts in the fridge?
.-= Kirstin´s last blog ..Brie and apple sandwich =-.
Hi Fouad. What an amazing food blog! So interesting and so many delicious delights. You have introduced me to new foods, thank you. I am Turkish Australian, so am very interested in food! lol! I actually, came across you blog as I have recently (literally a few days ago, lol) started a food blog myself, and I have link to your page. I look forward to checking in everyday to see what other mouthwatering dishes (and interested ingredients) you have posted. Would love to get your, experienced, opinion on my fledgling blog, if you have time. http://www.feastingwithfriends.wordpress.com Thanks again and keep up the fabulous posts!! Fusun
I could hear your excitement whilst reading this! Brilliant! My friend LOVES toum, so I’ll have to pass this 3 min max recipe onto her!! Thanks!
.-= Betty @ The Hungry Girl´s last blog ..Umi Kaiten Zushi, Haymarket =-.
This is genius! You are a genius! I have a food processor but I still want to try this quicker method, ugh I love garlic so much.
Sounds too easy! A Lebanese friend once gave me 2 recipes for making toum (I love garlic), one involving egg white, the other without, and as much as I tried, it starts to break up the next day.
I’ll have to try your technique soon and report back. If I can make it, I’ll be Fouad who gets the praise!
.-= Gourmantic´s last blog ..Luxury in Paradise: Le Meridien Bora Bora in Tahiti =-.
This sounds amazingly good. I will try it this weekend.
.-= Nancie (Ladyexpat)´s last blog ..Friday’s Talking Photo #7 from the Sandbox –Cherry Blossoms in Korea =-.
Now Fouad you have made my day!!! You know what i’ll be doing tonight to psych myself up for a night of uni work! Thank you, thank you, thank you, thank you
Fouad
I for one already know how amazing you are and how darn lucky your wife is! I will try this method first thing and report back!
.-= tasteofbeirut´s last blog ..Lebanese Tostada =-.
Now I’m back and I can tell you that the shish taouk + the toum were ABSOLUTELY delicious! I have posted the shish taouk on my blog. Thanks for this GREAT recipe. It’s definitely a keeper!
.-= Cherine´s last blog ..Pineapple upside down cake =-.
i love simple recipes. sounds like a great way to make toum but i’m scared it will make my blender smell like garlic forever. i’ve used my blender to make cauliflower puree is someone mentioned was a better way than using their food processor so i think blenders are underutilised to some extent perhaps.
.-= Simon Food Favourites´s last blog ..Tharen’s: Sydney’s First and Only Fancy Dress Restaurant, Potts Point (9 April 2010) =-.
Egg white? is that it?
I am a “virgin” when comes to Lebanese food, seriously. I need a good guidance.
Where can I go for good lebanese food? Auburn?
Have you try the kebab shop in Paramatta?
.-= billy@a table for two´s last blog ..Pearl of the Sea Macaron =-.
Hi Mark – thanks for visiting. Yeah, Miley Cyrus might outlive us all…
Hey Helen – hehehe. give it a go and let my holiness know
Hey Angie – as long as it’s Habib’s fans and not Habib himself, you’re safe
Hiya Karen – Jesus, does it mean I have to find a way to make toum using a whisk?
Hi Cherine – Awesome job on the shish tawook. Glad you enjoyed it and the toum
Hi Kirstin – I’m not sure. I only made it 3 days ago. I’m guessing it should last till the expiry date of your eggs???
Hey Fusun – thanks for your visit. Glad you are enjoying the blog. Best advice I can give you is write about things you are passionate about, research well, spellcheck and talk from the heart
Oh, and get a D-SLR
Hi Betty – I was like Newton when the apple fell on him, or a Lebanese child in a garlic shop
Hi Steph – yeah! Garlic is the bomb… mmmm, garlic, aarghhhh
Hey Gourmantic – It’s still creamy and nice on the 3rd day. Try it and let me know
Hello Nancie – let me know how you go!
Trish – did you do it? was it awesome? huh? it was awesome, right?
Joumana – awwwww.. hehehe. thanks!! waiting to hear how it goes
Simon – you can get rid of the smell of garlic by marinating the blender in onions hehehe. No seriously, lemon juice dude. It’ll get rid of anything
Billy – lol, where do You live? Lidcombe or Auburn? The blender was the clincher, not the egg white. bastard hehehehe.
Ooooh I HAVE to try this. I haven’t had good homemade toum since my grandfather passed away. None of my aunts can make it the way he could.
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Hey!! The world is thankful!!!! Again, we are not worthy… You gave me l’eau a la bouche so am gonna go grab a “lala” sandwich now… You know, lala, the best sandwich djej w toum joint in all achrafieh!
.-= Maya´s last blog ..>might be interesting: World Nomads at NYC =-.
I tried the recipe tonight, and it works great (but you don´t really need a whole cup of oil, I used less, and it worked perfectly). I am really enjoying your website – from Beirut, Lebanon.
I’m not much of a cook but I tried this recipe and it worked out great. Please keep stuff like this coming as I love easy intructions that result in awesome food. I was a bit hesitant at first cuz the whole thing was a bit exotic, but overall two thumbs up for sure!
.-= Michael Halogen´s last blog ..Halogen Cooking Tips =-.
As you know I will be trying this and comparing to your original recipe, thank you for the revamped less ingredient one
The pictures look fantastic. The toum looks so light and creamy, I think I need some now!
.-= Sara´s last blog ..Loose Meat Sandwich – Taylors Maid-Rite =-.
I have been in search for a good garlic sauce recipe. I cant wait to try your version.
.-= Katherine´s last blog ..Takoyaki Balls =-.
Samantha Angela – toum can be an art form hey? let me know how you go
Maya – glad you enjoyed. I haven’t been to lala and all I remember from my last visit to achrafiyyeh is a boozy drive through after a night in gimmayzeh. need to visit again lol…
Susanne – glad you enjoyed the recipe and the blog. I guess the amount of garlic is dependant on your preference. did you use a metric cup or a lebanese cup? hehehehe
Michael – loved the fact you think toum is exotic. i’ll try my best to keep it coming
Sara – let me know how you go. hope you enjoy
Katherine – glad you find my garlic sauce. hope it turned out well
I desperately want to try this. But I’m afraid of failing… My husband and I, eat toom by the spoon, and would hate to be disappointed and make a disaster of it… I might work up the courage soon.. Yours looks so light and fluffy.. And I detest the store-bought ones that add mayonnaise and such… What a horrible way to destroy the exquisiteness of toom….
I’ll keep you posted if I make an attempt of it soon..
Can you believe I was just cursing because my food processor bowl melted on the bottom shelf of the dishwasher yesterday! I thought “how am I going to make that delicious toum again?” (which I made from your first blog) and this very night, voila!! A recipe which is QUICKER, SMALLER and uses a BLENDER!!! (And yes, I used sunflower oil before also, because I believe canola oil isn’t the best, being made from rape seed, which is poisonous to humans).
Fouad, I would worship you if I didn’t already have a religious faith!
Hey Fouad, I have finally just made my first batch of the fast & easy toum. Still managed to make a mess, yet again!! It is okay don’t panic both toum and I are doing well, my hair may need washing though.
Okay on the serious side, it worked at treat! Amazing the difference that little bit of water makes.
Thanks dude, home made pita this evening, toum and some other yummies.
.-= sara (Belly Rumbles)´s last blog ..Daring Bakers’ Challenge, May – Pièce Montée =-.
G’day from hot and sunny Beirut. Hi Fouad my name is Emile and I hail from Guildford (Sydney center west) I was born in Beirut and now im back for good? Well maybe
I just wanted to say I have been making toom with egg whites since I bought my first Bamix hand blender back in 1987. I too got my inspiration when I saw a demonstration on how easy it was to make mayonnaise with the Bamix hand wand. But yeah it is the best recipe for the humble toom.
Put it on some Lebanese pita bread and chuck it on da BarBe for a minute or two for the best garlic bread.
We followed the recipe as directed and upon arriving at step nine, we eagerly awaited praising the Lord and writing back to tell you how amazing you are. Though it is entirely possible that we are garlic wimps, we thought it necessary to add some (about a half-cup) plain non-fat yogurt and a little honey (about a teaspoon) to temper the garlicky beast that was the recipe’s resulting sauce. While garlicky spiciness is always appreciated, this recipe yielded sauce that probably could provide a dragon enough firepower to fuel his duel against an intruding knight in search of the dragon’s prized damsel in distress. She would most certainly not be saved. So we, Sam 1 and Sam 2, though we find you quite divine, deem you a demigod worthy of great praise. We do, however, feel that we are the other half that completes the Garlic-Sauce-Recipe Pantheon. Take care!
Hi Sam. Honey and yoghurt? Sacrilege!!!
No, but seriously, you should be able to add way way more oil than the recipe specifies. Add until you garlic whimps can handle it.
Hi Fouad,
I have tried several toum recipes that promised the best ‘restaurant-type’ toum but never succeeded and therefore was hesitant to try your recipe because of the use of raw egg whites…
HOWEVER.. I figured the acidity in the lemon would destroy any bacteria present in the raw whites, so I was game and made a double batch. I used a stick blender and I have to admit it worked a treat. Tasted exactly like the ‘Awaifi” toum but better. The enjoyment on my husbands face when the mixture miraculously turned into a texture of mayo. Well done!!!
Keep up the good work and congrats on your new bub
In response to Nazira’s comment about bacteria and raw egg whites: I’m not sure about lemon juice and bacteria, though if anyone is concerned, I suggest using pasteurized egg whites that are sold in a carton (for example, All Whites brand). Though these are more expensive than whole eggs, they give me more peace of mind (though salmonella is pretty rare). These products are also great for making easy meringues (no more food poisoning worries and no more struggling to separate white from yolk).
Thanks Sam I’ll look for that product. Cheers
We made this for an all-American all-Lebanese 4th of July dinner last night, and here is a sampling of the comments we heard: “a proof of the existence of God” … “a 12 step program waiting to happen” … “I wish you would put this in a bigger dish so I could just do a face plant” … We at it with chicken, we ate it with bread, we ate it with figs. It was all good. Seriously. You have some HUGE fans in Ann Arbor, Michigan.
my sauce went quite bitter & the taste of garlic was quite strong. any advice?
but the texture was excellent.
Toum turned out brilliant! Thank you Fouad. I have passed your recipe onto my mother who, as the daughter of Lebanese immigrants, always managed to somehow stuff it up. Congratulations on the birth of your daughter by the way!
Thank you so much lucas for your congratulatory words : and I’m very happy your attempt at the recipe worked out! I hope your mother likes it too!
Thanks for the recipe. My husband’s family introduced me to middle eastern food when we first started dating and I love it. I can’t wait to make this for my in-laws, they will be surprised!
Lisa´s last [type] ..Blueberry Spinach Smoothie
Well, I tried it once, a little while ago and it didn’t work – had to add whole eggs and make it into mayonnaise.
THEN, I tried it again today, but with less garlic and put ALL the lemon juice in next (so there was enough liquid for the blender to work) before I scraped it down, then the oil etc after that and….. IT WORKED!!!
We had chicken yiros and the boys loved the toum (but they only know it as “garlic sauce”…)
Thank you Fouad!!!
I should say that when I say “less garlic”, I put too much in the first time I tried. Today I stuck to the recipe. Five average sized cloves of garlic exactly! And it wasn’t ultra strong, like the last lot, which put my husband off it.
[...] I was all ready to crow gleefully across the internet with my new discovery, but someone already beat me to the punch…and has much nicer pictures, to [...]
Allioli gone heaven and playing harp on a cloud.
An argument for the existence of God.
Oh my stars and buttons!!
Hallelujah!
This is a failsafe recipe! Turned out good the first time!… and I have never made mayonnaise in whole life before.
OK, so basically we are now eating this until our collective head falls off. I’ve just posted it on my blog and several friends are similarly thrilled to finally have a garlic dip recipe that works/is edible/is easy to whip up.
Jog it in.
kim at allconsuming´s last [type] ..Current obsession – garlic dip or toum
Thanks for all your comments guys! it’s wonderful that everyone seems to be having huge success! Spread the word
hi !! J’ai découvert dans un livre qui parle des soins en URSS donnés aux cancéreux dans des centres spécialisés où avant les trois repas on pile de l’ail avec du sel, on laisse une oxydation entre ail sel et air se faire durant 10 minutes, et une grande cuillère à chaque patient un 1/4 d’heure avant le repas
il semblerait que
ce mélange aide l’organisme à tuer les cellules cancéreuses selon ce livre…
là je me suis dit que nous avions au Liban de précieuses habitudes dont nous avons un peu perdu les modes d’emploi et surtout à quoi ça correspond !
ça m’arrange Nous sommes fan du Toum à la maison alf sahtén
thanks for sharing this recipe i LOVE garlic sauce :O)
betty´s last [type] ..Fat Panda
That looks amazingly light and fluffy! I’ve got to try it. Thanks!
Is it ok to use olive oil? Will it negatively affect the taste or the consistency?