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    Home

    Lebanese Garlic Sauce Recipe

    May 4, 2023 By Aarthi 4 Comments

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    Lebanese Garlic Sauce or Toum Recipe made authentic way. Check out toum recipe made two ways to serve with falafels or shawarma.

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    TABLE OF CONTENTS
    1. About Toum (Lebanese Garlic Sauce)
    2. Video for Toum (Garlic Sauce)
    3. 📖 Recipe
    4. Authentic Toum Recipe | Lebanese Garlic Sauce (2 Ways)
    5. Version 1: Authentic Toum Recipe
    6. Version 2: Garlic Sauce Recipe (without Eggs)
    7. Tips & Tricks

    Toum (Lebanese Garlic Sauce)

    Creamy and fluffy garlic sauce or toum which is so tasty and makes a great spread or dipping sauce for shawarma or grilled chicken. Super yummy and super delicious.

    About Toum (Lebanese Garlic Sauce)

    I have already shared a garlic sauce recipe in my blog. It was a eggless recipe. Even though it tasted delicious i wanted to make a garlic sauce recipe which you will get in restaurants with your shawarma. Finally i made it yesterday for a friend of mine who visited me. I made a lebanese spread for her and made this garlic sauce. It was delicious.

    Video for Toum (Garlic Sauce)

    Similar Recipes,

    Mayonnaise
    Schezwan Sauce
    Eggless Mayo
    Pasta Sauce
    Salted Caramel Sauce
    Chocolate Dipping Sauce
    Sweet Chilli Sauce

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    Ingredients for Making Toum (Garlic Sauce)

    Eggs

    Traditionally egg whites are using in making of garlic sauce. Eggs are used to get fool proof garlic sauce. You can skip the addition of eggs and use plain garlic or potatoes instead.

    Oil

    Use neutral tasting oil like canola, vegetable or refined oil in making garlic sauce. Olive oil can be used too.

    Garlic

    Fresh garlic is added. You can adjust the amount of garlic as per your taste preference. 

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    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    📖 Recipe

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    Authentic Toum Recipe | Lebanese Garlic Sauce (2 Ways)

    Creamy and fluffy garlic sauce or toum which is so tasty and makes a great spread or dipping sauce for shawarma or grilled chicken. Super yummy and super delicious.
    4.67 from 6 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 10 servings
    Calories: 110kcal
    Author: Aarthi

    Ingredients

    Garlic Sauce (with Egg Whites - Authentic)

    • 1 Egg White (fridge cold)
    • 6 cloves Garlic peeled
    • Salt to taste
    • 2 tsp Lemon Juice
    • 1 cup Neutral Oil

    Garlic Sauce without Eggs

    • ¼ cup Garlic peeled
    • 2 tbsp Potato (boiled and mashed)
    • 1 tbsp Lemon Juice
    • Salt to taste
    • White Pepper to taste
    • ½ cup Oil

    Instructions

    Garlic Sauce (with Egg Whites - Authentic)

    • Take garlic, salt, egg white and lemon juice in a blender and puree till smooth.
    • Now add in oil little by little and keep blending till it gets fluffy.
    • Dont add it too fast, add little by little.
    • Now remove it and chill for few hours before serving.

    Garlic Sauce without Eggs

    • Take garlic, potato, lemon juice, salt and pepper in a mixer and make it into a smooth puree.
    • Transfer this into a bowl and add oil slowly while you keep on whisking.
    • I used a hand blender for this. It made my job easy.
    • Now it will get thick and creamy. Chill this for 30 mins in fridge.
    • Use accordingly or store in an air tight container in fridge.

    Video

    Notes

    1. Use cold egg white. Never make the blender hot, else the mix will curdle.
    2. Use garlic as needed, you can add more or less.
    3. Add oil little at a time in a steady stream. If you add too much oil at one time it will curdle.
    4. If your garlic sauce split or curdled. Take the whole sauce in a cup and add 1 cold egg white in the blender and add the curdled mix little by little and keep blending till it gets thick.
    5. If you have a blender jar with removable top lid then pour oil through the lid when blending on a steady stream till the sauce is fluffy.
    6. Chill the sauce for 1 to 2 hours before serving for best taste.

    Nutrition

    Serving: 1tbsp | Calories: 110kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 1mg | Potassium: 36mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 0.1mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Version 1: Authentic Toum Recipe

    1)Take garlic in a blender

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    2)Add in 1 cold egg white

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    3)Add in salt.

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    4)Blend till combined

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    5)Add in a dash of lemon juice

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    6)Puree it well

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    7)Add in oil slowly, little by little and keep blending

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    8)Once it is well blender, add more oil, little by little.

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    9)You will need around ¾ cup to 1 cup of oil. But add in a slow stream.

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    10)Now add more oil and keep blending till it gets fluffy.

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    11)You have to add oil little by little, if you add it too fast then the mix will curdle.

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    12)Add in a slow stream. If you have a blender with removable top lid then pour oil in a steady stream through that.

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    13)Now it is nice and fluffy.

    Check notes section to see what you should do when the mix curdle.

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    14)Done.

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    15)Serve with any thing you wish.

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    Version 2: Garlic Sauce Recipe (without Eggs)

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    Take all your ingredients
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    take garlic in a blender
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    add in ,mashed potato
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    and some lemon juice
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    add little salt and pepper
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    blend it into a smooth puree
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    pour this into a bowl
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    whisk it lightly
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    drizzle oil little by little
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    i switched to a hand blender and whipped it
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    it will start to emulsify
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    drizzle little more oil
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    keep whipping
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    drizzle little more oil
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    whip again
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    it will get nice and fluffy
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    done..chill this for 30 mins before using
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    Enjoy
     
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    Tips & Tricks

    1. Use cold egg white. Never make the blender hot, else the mix will curdle.
    2. Use garlic as needed, you can add more or less.
    3. Add oil little at a time in a steady stream. If you add too much oil at one time it will curdle.
    4. If your garlic sauce split or curdled. Take the whole sauce in a cup and add 1 cold egg white in the blender and add the curdled mix little by little and keep blending till it gets thick.
    5. If you have a blender jar with removable top lid then pour oil through the lid when blending on a steady stream till the sauce is fluffy.
    6. Chill the sauce for 1 to 2 hours before serving for best taste.
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Haji

      at

      Hey aarthi akka, even boiled potato in place of egg works well. I tried. It was good.

      Reply
    2. Pooja Anand

      at

      5 stars
      Thank you for the amazing recipe. Very easy to make and tastes amazing.

      Reply
    3. Charmaine Gustilo

      at

      5 stars
      Hi, for how long can i keep it? And can i keep it in the fridge? Thank you!

      Reply
      • Aarthi

        at

        it stays good for a week when refridgerated.

        Reply

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