Toum, garlic sauce, garlic dip is a Lebanese side dish prepared using canola oil, garlic, lemon juice, and egg white. It is served with chicken and meat as a dipping sauce or mayonnaise.
Recipe
4 cloves garlic minced with 1/4 tsp salt 1 cup canola oil 1/4 cup lemon juice 1 egg white
In a food processor add garlic minced with salt, begin processor and slowly add oil and lemon juice alternating them until gone, scape down sides intermittently. Add one to two egg whites while the processor is blending until you reach mayonnaise consistency. Serve with chicken or meat and cover and refrigerate remainder. Lasts about a week refrigerated.
Just found your site and the food looks great. How long will the Garlic Sauce stay edible if it is refrigerated? Can it be frozen and used later and same flavor? How much does this recipe make? Thanks
Hi Mitch,
Thanks for the comments. The garlic sauce stays good for about 5 days. I would not recommend you freezing it. The recipe serves about 4 people...it all depends on how much garlic each person likes to eat
I've been looking for the name and a recipe for this garlic dip for roughly half a year (no surprise, as in my country we call it garlic creme, and all recipes I could find were using actual whipping creme, resulting in a very yucky mess with a consistency not far from tomato soup ), and it'll be very interesting to see how it turns out.
Beware though, vampires might be headed your way after I start having Toum on pita every day!
Note that I've only had the "garlic creme" at one restaurant, but it is a lebanese one, and they serve more or less everything else on your recipe list, so I'm fairly confident this is it
Make sure you are blending the garlic, oil and lemon juice well first until it is very well blended and a white creamy color. Then add one egg white a time and let it blend for about 2-3 minutes in between adding the egg whites.
They all come from Lebanon. Some people add a mashed potato to lighten the garlic flavor. I've never heard of adding bread though. I'm sure it serves the same purpose as the potato. The recipe I make is more of a garlic mayonnaise with a concentrated garlic flavor, if you like garlic, you'll love it
I was thrilled when I saw you video on how to make Toum. However, after three consecutive tries and one bottle of oil later, I have yet to get to sauce to thicken. I followed your directions to a tee. What I am doing wrong.
hi dede, do you have to use an egg when making this sauce, just the thought of it makes me gag. can you substitute the egg for something else? thx shada
Hi Shada, thanks for the comment. You do NOT have to use garlic, just double the recipe and make sure you have a good blender to emulsify the garlic, lemon juice and oil