Cosette’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. I love the creamy texture that it creates when making a salad dressing, all from adding a bit of Toum. Yes, I apologize for not including, my food processor only has one setting. what is the estimated lenght of time I can keep this in the fridge? Use lighter oil such as safflower/sun flower/canola/vegetable oils. At the very end, add a teaspoon of kosher salt and finally a squeeze of lemon. While toum packs a punch and flavor, the ingredients are simple. So, I'm torn. Now that I’ve made this, I can’t live without it! So glad you enjoy! When the fruit is perfectly ripe the avocados are pushed through the press. I’ve had many people ask questions regarding Toum from how to use it (see above), how much to use and alternative oils to use. It’s heaven! But yes, it should still be used!!! You see, that is how we all started our cooking journey is by peeling garlic. The vegetable oil I use is canola oil since it has a nice neutral flavor to it.. I don’t have a food processor. But lately my toum turns liquid like water. Next time, I would add slightly less garlic to your “one cup”, especially if you know it’s a stronger/older garlic. But if you want true, traditional, in-your-face Toum, try this recipe, I promise it won’t disappoint and will cost you a fraction of the prepared stuff. First one that comes to mind is Trader Joe’s Garlic Sauce. Get the AIP Quick Start Series now! I used avocado oil but I’m sure this trick will work regardless of the type of oil you used. Cook the mixture on medium heat stirring every five minutes. Avocado oil is commonly used as a carrier oil for essential oils. I just posted a recipe for a Grilled Summer Salad with a toum dressing. Does anyone have experience making this sauce with healthy oils? I’ve been using it for almost everything that calls for garlic, I’ve even used it as a spread on hamburger buns…it’s amazing! Tell me how you make this. The amount of water varies to your garlic size, so just fill to the top of your measuring cup with garlic in there for an accurate amount. Does your mama’s homemade spaghetti sauce taste the same as the one in the jar? It should take about. Also intrigued to try this with avocado oil… Awwww, thank you so much for leaving a review. Now some folks have told me that it has a different taste than the Toum they have made. You can always try halving the recipe if the full recipe is too much. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! Made 1/2 recipe. Remove and enjoy. Absolutely delicious! It is a very versatile spread for sure! The hardest part of making Toum is peeling all the garlic!! This is the BEST recipe!! Even worse, many restaurants that are supposed to have mastered making aioli add mayo, corn starch, mashed potatoes or even eggs because they cannot get the right consistency. Hahahahaha! Add in your salt and the juice of one lemon. Sunday mornings after church, I have my sister come to my house for lunch. Such an incredible condiment, marinade, and recipe shortcut (when I don’t’ feel like chopping garlic). Thank you cosseted! The reason I ask my husband to get me a processor for my birthday just to do the Toum! Sign up for our newsletter and you’ll get our AIP Quick Start Series. We make toum a different way using labne. So good! So addicting! Here are a few ideas to fixing or what to do with it if it happens to you – and it will, even as an expert! Hi Valentina, Toum is no stranger to Middle Eastern cuisine, it’s been around for centuries from the time of using a mortar and pestle to make the creamy sauce. That liquid is like liquid gold!!!!! Food process together peeled garlic cloves, 1 tsp salt, and 1 tb lemon juice until well-combined (scrape down sides with a spatula as you go along). Please leave your comments below for others to read with adjustments and modifications. In a food processor, combine the salt and garlic. Hmmmm, it shouldn’t be too salty one way or another, the timing shouldn’t matter except with the binding of the garlic sauce. Sometimes it will separate, could be the oil stream, if garlic wasn’t fresh or some other reasons. As I began cooking more and more for my family, I realized heck…I’m going to throw Toum into pretty much everything I make. Add Rating & Review. At the very end of your processing, add your salt and lemon juice to stabilize. Holy yum. Mine turned out too runny also! Before I started this blog, heck before I started cooking, Toum has been a vital part of my life. ⭐️, Yes! The best with everything! The water helps to mellow the garlic flavor and stabilize. I always order it at Lebanese restaurants and Love it! That’s it! Well, of course it does! Grandmothers all over Lebanon and surrounding countries have made Toum for chicken on Sundays since the dawn of time. to help you get started on your journey. To achieve this, it is best to use a food processor and very slowly drizzle in the oil. Yes! Often times it’s due to lack of fresh garlic or streaming oil too fast. Oh no!!! Containing little more than garlic and oil, the Lebanese sauce toum whips up into a bright-white, intensely-flavored sauce that begs to be slathered on grilled meat. . Yum! I think I spent more time trying to scrape out every last bit of it from my food processor than I did making it. I was surprised at how simple this Toum recipe was to make! WOW. Maybe too much water? Toum can be stored for at least a month in the fridge and up to 6 months in the freezer, some natural separation will occur. With a little bit of garlic, oil, salt and lemon, you will have a most amazing sauce! Enjoy!!! It might be the quickest way to do it, but it is also the most labor intensive as you need to keep stirring continuously to ensure it doesn't burn on the bottom. Since Toum is an emulsified garlic sauce the balance of garlic and oil is sometimes less pungent in cooking. This sounds so good! You can always half the recipe too. Recently I made mashed sweet potatoes to top a shepherd’s pie. Thank you; for the recipe Cosette. Continue alternating between ½ cup of the canola oil and a teaspoon of the lemon juice until you've added all of the oil and lemon juice. Half a lemon or literally a squeeze of lemon like a tablespoon worth? Pour all the ingredients into a bowl and thoroughly mix with a blender until the mixture gets really smooth. Thanks for checking! Happy you are enjoying on all the things. How to Make Toum. I would love to see your creations! Good for at least 1 month. But if you want true, traditional, in-your-face Toum, try this recipe, I promise it won’t disappoint and will cost you a fraction of the prepared stuff. I measure my garlic in a, Add your water to fill the cup – just shy of 1/2 cup (3.8 oz). *Toum should be stored in the refrigerator. Toum is perhaps the most versatile Lebanese condiment; it consists only of fresh garlic, salt, oil, and lemon juice. Extracting Avocado Oil From Avocado Skins You can also extract avocado oil from avocado skins. Smells great, but it is on the thin side. Yessss! This recipe is even BETTER than the stuff you get at restaurants. Reviews (24) Read More Reviews. Remember, if your Toum did not thicken up like mayonnaise, it is still delicious and useful! If toum separates, try the egg white tip or simply use for cooking. Be sure your garlic is FRESH! It is a Lebanese sauce that is added to sandwiches or as a dip. Thanks for sharing the recipe and the tips and videos, That sounds incredible! Thanks again! 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