Toum Garlic Sauce Food

TOUM GARLIC SAUCE RECIPE

Steps:

• Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).
• Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)
• While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you've used about 1/4 cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.
• Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every 1/4 cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.

TOUM

Steps:

• Crush garlic in a mortar and pestle with a generous pinch of salt. Mix in oil a teaspoon at a time until the mixture will absorb no more oil. Stir in the lemon juice. serve at room temperature with Lebanese breads, hummus or Tabbouleh.

TRADITIONAL TOUM (LEBANESE GARLIC SAUCE) RECIPE

Steps:

• Mortar and Pestle Method: Depending on the size of your mortar, you may need to make the recipe in smaller batches, halving or quartering the ingredient amounts. In the mortar, combine garlic and salt and grind until it becomes a smooth paste. Work oil into paste 1 teaspoon at a time. After adding 1 tablespoon oil, work in a few drops of lemon juice. Repeat until all the oil, lemon juice, and water have been incorporated.

TOUM (GARLIC WHIP)

Steps:

• Place peeled garlic and salt in the bowl of a food processor. Pulse the garlic for 30 seconds, scrape down the sides of the bowl, then repeat three more times until garlic is finely chopped.
• Add 2 tablespoons lemon juice and continue processing until a smooth paste forms, about 3 minutes, scraping down the sides of the bowl every 45 seconds or so. You want the wet, finely chopped garlic mixture to end up with a texture similar to mashed potatoes. Pinch it between your fingertips, and it should no longer feel gritty. (If you don't blend the garlic enough at this stage, it won't become fluffy and emulsified later.)
• With the food processor running, start incorporating 1 cup oil, drizzling it in at a slow, steady stream. Once the oil is incorporated, slowly add another 2 tablespoons lemon juice. Repeat this step with another 1 cup oil, then another 2 tablespoons lemon juice. By the end, the mixture should have a fluffy consistency.
• With the food processor running, alternate adding 1/2 cup oil in a slow, steady stream, then 1 tablespoon lemon juice. This should happen twice. Next, with the food processor running, add the remaining 1/2 cup oil in a slow stream until totally incorporated, then do the same for the ice water.
• Once finished, transfer to a lidded container and refrigerate for at least 1 hour. Toum will keep, refrigerated, for up to 3 weeks.

LEBANESE GARLIC SAUCE RECIPE

Steps:

• Put the garlic in the bowl of a food processor with the salt, and process until the garlic is as fine as possible.
• Use a rubber spatula to scrape down the sides as needed.
• Add a teaspoon of lemon juice and process to create a bit of a paste.
• With the food processor running, drizzle about 3 tablespoons into the paste.
• Add another one teaspoon of lemon juice.
• Add oil about a quarter cup at a time, followed by a teaspoon of lemon juice.
• Follow this alternating until you have used up your ingredients.
• The main thing to remember is to go slow, it can take ten or fifteen minutes to go through this process.

TOUM (LEBANESE GARLIC SAUCE)

Steps:

• Place garlic in bowl. Add salt and lemon.
• Add a little oil at a time to the garlic and mix with spoon until the oil stops being absorbed. Keep adding the oil until it runs out.
• Add the mayonaise and mix. If too mayonaisey - add more oil and mix. Add salt and pepper to taste.
• Once complete, put in jar and refrigerate.

TOUM (GARLIC SAUCE)

Steps:

• Peel the garlic cloves and slice them in half lengthwise. If there is a green germ in any of the cloves, remove it to prevent the bitter, burning flavor it imparts.
• Process the garlic cloves with the salt in the food processor, stopping and scraping down the sides a few times, until the garlic is minced. Add the lemon juice and pulse several times to combine.
• With the processor on, begin to drizzle the oil in so slowly that the stream turns to a dribble at times; use the oil drip hole in the top of the processor if yours has one. After 1/4 cup (60 mL) of the oil has been added, slowly pour in a tablespoon (15 mL) of the ice water. Continue slowly drizzling in the oil and slowly adding a tablespoon of ice water after every 1/4 cup (60 mL) of oil until the sauce is thickened and all of the oil has been incorporated. This takes about 7 minutes.
• The sauce will be slightly thick, with some body, but still pourable. Store the toum in an airtight container in the refrigerator for several weeks.

LEBANESE TOUM - GARLIC SAUCE.

Steps:

• Puree the garlic with the salt in a spice grinder or mortar & pestle.