Lebanese Garlic Sauce or Toum Recipe made authentic way. Check out toum recipe made two ways to serve with falafels or shawarma.
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,
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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📖 Recipe
Authentic Toum Recipe | Lebanese Garlic Sauce (2 Ways)
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
- Use cold egg white. Never make the blender hot, else the mix will curdle.
- Use garlic as needed, you can add more or less.
- Add oil little at a time in a steady stream. If you add too much oil at one time it will curdle.
- 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.
- 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.
- Chill the sauce for 1 to 2 hours before serving for best taste.
Nutrition
Version 1: Authentic Toum Recipe
1)Take garlic in a blender
2)Add in 1 cold egg white
3)Add in salt.
4)Blend till combined
5)Add in a dash of lemon juice
6)Puree it well
7)Add in oil slowly, little by little and keep blending
8)Once it is well blender, add more oil, little by little.
9)You will need around ¾ cup to 1 cup of oil. But add in a slow stream.
10)Now add more oil and keep blending till it gets fluffy.
11)You have to add oil little by little, if you add it too fast then the mix will curdle.
12)Add in a slow stream. If you have a blender with removable top lid then pour oil in a steady stream through that.
13)Now it is nice and fluffy.
Check notes section to see what you should do when the mix curdle.
14)Done.
15)Serve with any thing you wish.
Version 2: Garlic Sauce Recipe (without Eggs)
Tips & Tricks
- Use cold egg white. Never make the blender hot, else the mix will curdle.
- Use garlic as needed, you can add more or less.
- Add oil little at a time in a steady stream. If you add too much oil at one time it will curdle.
- 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.
- 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.
- Chill the sauce for 1 to 2 hours before serving for best taste.
Haji
Hey aarthi akka, even boiled potato in place of egg works well. I tried. It was good.
Pooja Anand
Thank you for the amazing recipe. Very easy to make and tastes amazing.
Charmaine Gustilo
Hi, for how long can i keep it? And can i keep it in the fridge? Thank you!
Aarthi
it stays good for a week when refridgerated.