Garlic Sauce Recipe PDF Print E-mail
Video Recipes - Vegetarian Recipes

 

Description

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.

 

 

Garlic sauce,garlic sauces,lebanese garlic sauce,garlic sauce recipe
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Mitch  - Garlic Sauce   |68.73.194.xxx |2009-01-02 20:13:07
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
Reply
Dedemed   |75.42.0.xxx |2009-01-02 21:16:58
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

HAPPY
COOKING!
Reply
Oscar   |83.226.223.xxx |2009-01-02 04:33:35
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


Thanks, and keep doing what you do!
Reply
Dedemed   |75.42.0.xxx |2009-01-02 19:12:51
I'm glad you found this recipe and I'm sure you'll love it, Garlic is
amazing!
HAPPY COOKING!
Reply
Suzanne  - garlic sauce   |142.162.236.xxx |2008-12-03 15:24:54
I made this sauce twice and twice the egg white separated and the end result is
garlic soup.Anything I did was wrong?thanks
Reply
Dedemed   |75.42.0.xxx |2008-12-04 20:13:09
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.
Reply
Steve   |4.131.134.xxx |2008-11-17 16:14:46

I've heard that some garlic sauces are made with bread and even
instant potato flakes. What region do those recipes come from?
Reply
Dedemed   |70.165.35.xxx |2008-11-18 14:32:33
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
Reply
Sylvie  - Garlic sauce   |74.57.36.xxx |2008-11-11 11:38:39
Hi dede,

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.
Reply
DedeMed  - garlic   |75.42.0.xxx |2008-11-11 19:32:47
You may not be doing anything wrong, but you might need a better blender or
processor, this is key to making the garlic emulsify correctly.
Reply
SHADA SALEM  - garlic sauce   |98.243.108.xxx |2008-11-07 15:19:24
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
Reply
DedeMed  - Garlic Sauce   |75.42.0.xxx |2008-11-07 21:52:14
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
Reply
DedeMed  - garlic   |75.42.0.xxx |2008-11-11 19:31:39
I'm sorry, I meant you do not need to add egg.
Reply

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