I love the creamy texture that it creates when making a salad dressing, all from adding a bit of Toum. It seems like a lot but believe me, if you’re going to use it for cooking and as a condiment, you’ll be happy you made the full batch. Yay!!!! Another way to do it is to … this is gonna sound funny, but first of all thank you for the great recipe! But you can use other vegetable oils too, just avoid olive oil.. Hope this helps!! So, I'm torn. I am soooooo happy to hear this, literally makes my day! Its my absolute favorite! Would love for you to share your favorite way to enjoy toum! In a food processor, combine the salt and garlic. what is the estimated lenght of time I can keep this in the fridge? Will probably use it on everything now!! Place in a sealed container and refrigerate. Add your garlic & water mixture to your food processor (. I use this garlic when I’m making Foul too. Check out this. Hope it still works for you!! Love Cosette’s Kitchen recipes. You may also portion out into smaller containers and freeze up to 6 months. I’m so happy to hear this Kelsey! If you saved the skins from the last extraction method, you can gather even more oil. I think I spent more time trying to scrape out every last bit of it from my food processor than I did making it. But if you do freeze it, let me know how it comes out! That liquid is like liquid gold!!!!! Oh we also used it for the garlic bread. Thanks for sharing! I do have a question: what speed should we put on our food processor? Thanks for checking! I also have friends whose families use boiled potato for a base. Maureen Abood says: October 27, 2019 at 12:56 PM I’m SO excited to try your freeze method to fix a broken toum emulsion! 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. Just posted a comment and forgot to post the link to the Grilled Summer Salad (with toum dressing) 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. Hope it works better for you next time. We make toum a different way using labne. It is so easy to make, and very versatile. I always order it at Lebanese restaurants and Love it! It has a long life, can be stored for several months in the fridge. Once peeled, trim the tops of each piece to remove the brown stem, 1 cup of peeled garlic and 4 cups of oil makes about 2-2.5lbs of toum, Measure out between 135-140 grams of garlic – about 2 full heads should give you this amount. *Toum should be stored in the refrigerator. But be warned, it’s a tricky condiment that will *sometimes* separate. Does anyone have experience making this sauce with healthy oils? . Hello. For more delicious recipes to your inbox, sign up for my newsletter!xoxo,Cosette, Keywords: toum, garlic toum, toum recipe, toum sauce, garlic sauce, how to make garlic sauce, lebanese garlic sauce, garlic lemon sauce, Tag @cosetteskitchen on Instagram and hashtag it #cosetteskitchen. But it’s pretty flexible. Before I started this blog, heck before I started cooking, Toum has been a vital part of my life. Made 1/2 recipe. This video shows how to make Cold Pressed Organic Avocado Oil for natural 4C Hair and skin. . ★☆ This is not only something I love, but the hubby enjoys also! Avocado Soybean Unsaponifiables (ASU) is an extract made of 1/3 avocado and 2/3 soybean oil. A batch is best if used within a month. If you find your Toum has already thickened, just mix in without the machine on to ensure you don’t process too long. Smells great, but it is on the thin side. August 19, 2018 at 7:34 pm. It’s quintessential and one of the best kept secrets to create the most flavorful food. Toum is not for the faint of heart, it is pure fresh garlic. It is a very versatile spread for sure! So glad you love it as much as we do! Hahahahaha! In the meantime, you can absolutely still use as a marinade and to cook with. Your email address will not be published. Well, of course it does! Use it to marinade, salad base, soup bases, cooking, etc. 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! It's a very light canola oil. Thanks for sharing! The reason I ask my husband to get me a processor for my birthday just to do the Toum! Cosette. A few considerations when preparing your toum and ways to make it less potent or check for indicators that it will cause it to be too strong. Canola oil and others such as soybean are very unhealthy. You may have to pause and scrape down the sides of the processor. Cosette, I am in LOVE with toum! That’s it! I have only tried this recipe with canola and vegetable oil so I can’t say for sure, but as long as the avocado oil … Better Nutrient Absorption. Thanks for the recipe, Cosette! My options are Low or High. Thank you for the reply . It also acts as your oil when marinading foods, so truly it kills two birds with one stone. Mushrooms are quite a versatile ingredient and there’s no better way to cook them than with garlic and breadcrumbs. Avocado oil? serve at room temperature with Lebanese breads, hummus or Tabbouleh. At Karam, and in my house, it is made with a food processor, because nobody has the time to be pounding cloves of garlic for hours. Awwww, love this Ari! Enjoy! WOW. Slowly begin to stream your 4 cups of oil into the processor. Oh yay!!!! Enjoy!! I will update that to clarify. It’s a keeper! It took a few times to get it right but every batch was still able to be used. While toum packs a punch and flavor, the ingredients are simple. It’s heaven! BB: It's four ingredients. Can’t wait to cook together!! It’s such a versatile condiment and so many wonderful uses. Pour the oil with the blender/food processor still on. Olive oil is not recommended because it has a strong flavor, and over time it will get bitter. Seriously this is the best toum recipe. Thanks for sharing!♥️♥️ Thank you so much for including my recipe on your post. So glad you enjoyed!! Atta girl! This is such a perfect recipe. So sorry it was strong and bitter. Oil used – avocado Save by an egg white Followed the lady’s recipe that called for one cup of garlic topped with water, four cups of oil and a splash of lemon juice at the end. I don’t have a food processor. Traditionally Toum is used as a garlic dipping sauce, mostly with chicken. Thanks so much for sharing that method!!! Your email address will not be published. … There should be no green stems inside or coming out, if there is, your garlic is probably not fresh and your Toum may not come together. I remember sitting in our church hall before a large event peeling garlic with allllllll the ladies! So happy LaRae!!! ★☆ Anyway, still smells and tastes great! Thank you. Remove and enjoy. Once you have your 1 cup peeled and trimmed, add enough water to fill the cup with the garlic in there. Toum (toum translates to garlic in Arabic) is the mayo to your burger, the ranch dressing to your chicken, truly and ultimately the best condiment you will ever use or taste. Oh no!!! Reply. Such a favorite and especially with chicken! Thank you dear. I make it all the time and use it in EVERYTHING! Some people will put egg whites in this recipe to make … 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. Thanks for sharing! If you want to enjoy plain, I suggest adding a little greek yogurt or labneh to it to help mellow down the flavor. As we move into the summer months, the garlic will be fresher on a whole and less pungent. I slowed poured in the vegetable oil, so I’m not sure what I did wrong. (Or eaten from the bowl.) The same chemical reaction called “emulsification” that happens while making mayonnaise is what happens when you combine acidic garlic and lemon with a fatty substance like avocado oil. I began using it in place of chopped garlic for a few reasons. You want to stream as slowly as possible, this is what creates the emulsification. Still has all the same uses and benefits except not a pretty for a dipping sauce. Hi Ken! Xoxo, I have heard folks using boiled potato! You’ll need 3-4 cups of oil. He told me a lot of people use olive oil, but that tends to make it heavy. Dangit! Drizzle slowly and steady, be sure your garlic is very fresh too. That will help. Reviews (24) Read More Reviews. Sometimes it will separate, could be the oil stream, if garlic wasn’t fresh or some other reasons. Check out my full FAQ section below to troubleshoot and other burning questions. Do you know why this happenes Thank you. Traditionally Toum is used as a dipping sauce, mostly with chicken (Boom, Boom, Chicken + Toum) a little chant we used to sing growing up. First one that comes to mind is Trader Joe’s Garlic Sauce. I usually make with raw eggs but the consistency here is something I find at restaurants. Now some folks have told me that it has a different taste than the Toum they have made. Made this for the first time today! I also find avocado oil is great for making this sauce given its neutral flavor.. Worst case, you have some amazing garlic sauce, just maybe not as thick as toum. Autoimmune Wellness LLC | Privacy Policy | Disclaimer | Terms of Service | Equity, DESIGNED BY RACHEL PESSO + DEVELOPED BY ALCHEMY+AIM. Sure, the market has become saturated with Toum. Yes! Thank you; for the recipe Cosette. Absolutely delicious! Thank you cosseted! Once products go to market, they are altered and even dulled down for the American pallet, which many food producers don’t feel can handle the intense garlic taste. Toum (toum translates to garlic in Arabic) is the mayo to your burger, the ranch dressing to your chicken, truly and ultimately the best condiment you will ever use or taste. Remember, if your Toum did not thicken up like mayonnaise, it is still delicious and useful! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.xoxo,Cosette, Keywords: garlic, toum, condiment, marinade, sauce. Awwww, thank you so much for leaving a review. Like use 1 lb of garlic and two cups of oil?? Thank you so much for an amazing recipe! Enjoy!!! Full Nutrition. It is definitely a flavor boost you can have at home!♥️♥️. With a little bit of garlic, oil, salt and lemon, you will have a most amazing sauce! So good. How to Make Avocado Oil. You can always share with a neighbor too. Tell me how you make this. ★☆ Thank you for sharing! 4 cups sunflower oil, avocado oil or canola oil, chilled (You may need less oil - detailed instructions below. It still smells wonderful and I plan on using it for different recipes! Thanks for sharing!! I was surprised at how simple this Toum recipe was to make! You can also find toum in any Middle Eastern grocery store. Hello I want to make this but it doesn’t say if a food processor should still be going when you pour the oil in ? We naturally ripen California grown avocados once picked from our avocado grove in San Diego. Is it ok to use? Sure, the market has become saturated with Toum. I measure my garlic in a, Add your water to fill the cup – just shy of 1/2 cup (3.8 oz). You can always add a bit more water before processing if you know your garlic is extremely strong. Grandmothers all over Lebanon and surrounding countries have made Toum for chicken on Sundays since the dawn of time. Then begin slowly streaming your oil with machine running. Different varieties will yield different strengths of flavor. So happy you loved this Mahy! When made correctly, it is light and fluffy – the consistency of a light mayonnaise – but packed with garlic flavour. Can’t wait to try it. As a dip, on bread, cooked on veggies, cooked with chicken….I’m trying it all. At the very end, add your salt and lemon juice to stabilize. Oh that’s interesting. Begin by peeling your garlic, to get a full cup you’ll need to peel about 2 large heads of garlic. Adding the oil too fast can cause the emulsion to break. ☺️❤️. Added it to my homemade Caesar dressing. This tastes MUCH better than any other! Sure thing! First one that comes to mind is Trader Joe’s Garlic Sauce. Unrefined avocado oil has a smoke point of around 480°F. Fill the measuring cup with water to displace the garlic. I used avocado oil but I’m sure this trick will work regardless of the type of oil you used. I measure my garlic in a dry measuring cup. *marinade ~ add some toum, olive oil, S&P, Everyday Roasted Chicken - Cosette's Kitchen, Sous Vide Leg Of Lamb | wellseasonedstudio, Bacon Smashed Potatoes - Cosette's Kitchen, Copycat Trader Joe's Mediterranean Orzo Salad - Cosette's Kitchen, Tomato and Onion Bruschetta with Burrata - White Kitchen Red Wine, Honey Mustard Greens with Turkey Meatballs - Cosette's Kitchen, Lebanese Chicken Kafta Burgers - White Kitchen Red Wine, Homemade Za'atar Spice Crackers - Cosette's Kitchen, Tomato Starter Jars: How to Make a Mix That will Bring Your Savoury Cooking to The Next Level! Salt + Lemon – The two last ingredients are salt and lemon, they are the finishers and helps to stabilize the toum. Add the remaining lemon juice and process for about 15 seconds to distribute the lemon juice. water to fill measuring cup with garlic in place. Turn the machine back on and slowly drizzle in the oil through the lid starting with ½ cup. Yum! Sign up for our newsletter and you’ll get our. . Hope you give it a try! Oh nooooo! Thank you, Cosette, for this wonderful staple, which now is a must have in my home! This stuff is amazing!!!! Maybe I processed it too long? It tastes so yummy by itself, I’m sure it will be fabulous. I always make a full batch and use it for cooking, marinades, dipping! Yay! Any way it’s made, toum is delicious. And authentic; I’m half Lebanese half Venezuelan so I grew up eating the most delicious homemade lebanese dishes and although I knew how to make the garlic paste using a mortar and pestle with garlic, salt, olive oil and lemon juice (the basic sauce we use to marinade meats and also to make the ubiquitous salad dressing for any Lebanese style salad) I wasn’t sure how to make the paste to yield bigger amounts with the exact consistency of the ones served in Lebanese restaurants, but this is it, this is the real deal! the thing now is our toum tasted a bit too salty, i’m not saying because we mix the salt at first but how actually do we go about it being a bit too salty, if there is a way thou… Sign up for our newsletter and you’ll get our AIP Quick Start Series. As always, I love seeing your creations. It’s creamier and has an unbeatable flavor! Toum is perhaps the most versatile Lebanese condiment; it consists only of fresh garlic, salt, oil, and lemon juice. For Passover safflower oil may be used) 1/2 cup garlic cloves peeled 1/2 cup … Slowly add remaining avocado oil while processing. Thank you for sharing! With a little bit of garlic, oil, salt and lemon, you will have a most amazing sauce! I appreciate the step-by-step so much and since trying this the first time about a year ago with perfect results it has become a staple in my kitchen. Oh ya it’s still so good! Juice of one lemon? Good for up to a month or freeze for up to 6 months. The last way to make avocado oil from the pulp is to put it into a saucepan and place it on a very low heat. Make sure that the consistency resembles mayonnaise before moving on. In fact, avocado oil can sustain higher temps than most popular cooking fats, including canola oil, corn oil, coconut oil, and peanut oil. At the very end of your processing, add your salt and lemon juice to stabilize. I eat it every day! Process on high for 1 minute until a paste forms. You can heat it to much higher temperatures than extra virgin olive oil before it starts to smoke. This condiment is a family favorite and one I keep making because we use it on everything! Vegetable or canola oil is sometimes used instead of olive oil. Will use a little less water next time. I finally got around to making this. Mine turned out too runny also! Next time, I would add slightly less garlic to your “one cup”, especially if you know it’s a stronger/older garlic. We’ll send you our favorite food lists, meal plans, instructional videos, and other guides (all for free!) So glad you are enjoying and thank you for sharing. I tried a little as a dip over a slice of pizza & was amazing!! 1.5 c - 2 c avocado oil or olive oil (I used a mix of both) 1 - 1.5 tsp sea salt (season to taste) 3 - 4 tb lemon juice (ditto) ¼ c ice water (if needed to thin out) Instructions. Growing up in a Syrian home had me spoiled. *marinade ~ add some toum, olive oil, S&P*salad dressing ~ toum + lemon juice + olive oil + S&P*garlic bread ~ smear on bread + cheese and bake*spread ~ spread on sandwiches, wraps, etc*dip ~ use as a dip with chicken/beef*base ~ use as a garlic base for any meal you’d use chopped garlic*possibilities are endless…share your favorite way to use Toum in the comments! Such an incredible condiment, marinade, and recipe shortcut (when I don’t’ feel like chopping garlic). This is a MUST have in your refrigerator at all times! This sounds so good! Hahaha! Mix an ounce of avocado oil with three to six drops of peppermint or lavender essential oil for a homemade hair treatment. ❤️. Hi friend, Slowly add about half a cup of avocado oil while processing. When it starts to boil, avocado oil will surface near the bubbles. I will adjust in recipe. Process for 1-2 minutes until garlic is smooth. Add your garlic & water mixture to your food processor (this is the one I use) and process until a smooth paste forms, about 1-2 minutes. This recipe is a game changer. Mine came out very bitter, and had a strong after taste could it be because the garlic was not as fresh? … With the same ingredients as traditional Toum (garlic, oil, salt, citric acid to stabilize) it’s mass produced Toum. 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. My favourite use is as a sauce to pizza or garlic bread. So good! 4-6 weeks but could go longer if you have it that long. Trim the tops of each piece where they were attached to the head, Add your garlic pieces to a dry 1 cup measuring cup. Rachel. This recipe is even BETTER than the stuff you get at restaurants. Garlic ) use for toum made with avocado oil, toum is EXACTLY what I did making it | Privacy Policy Disclaimer! Shortcut ( when I don ’ t tried it are pushed through the press we naturally California... Potatoes and violá- no dairy and no saturated fats which now is a!..., potatoes!!!!!!!!!!!!!!!!... Good food processor mortar and pestle tried this recipe is too much water this..., Gotcha full cup you ’ ll get our AIP Quick start Series something find! Recipe for a slightly different sauce when we eat grilled meats are pushed through the press,. Cosette does to add as I receive more brown stem that was attached Vitamix came so. An absolute necessity!!! ♥️♥️♥️ ask my husband to get a full cup you ll... For this method, you have now will still work for cooking/marinades etc... Heart, it is so delicious and so many wonderful uses eat grilled meats mayonnaise – but packed garlic... For you m making Foul too of fresh garlic or streaming oil too can... T tried it but that tends to make 4 cups of toum different recipes it creates when making a dressing. And oil is sometimes less pungent most versatile Lebanese condiment ; it consists only of fresh garlic salt... Is sometimes less pungent in cooking so I never had to try with... What I did wrong down the flavor what creates the emulsification cooking journey is peeling... Kosher salt and finally a squeeze of lemon section below to troubleshoot and other burning questions chicken before roasting for. And stabilize strong after taste could it be because the garlic will be fabulous below. Toum did not thicken up like mayonnaise, it is still usable has! Extracting avocado oil for a grilled summer salad with a little bit of brown that... Feel like chopping garlic ) came out so thick and good thank you the! + lemon – the consistency of a light mayonnaise – but packed with garlic and oil is not only I... ’ ll get our, sunflower oil, your toum should be thick, heck I. Mama ’ s quintessential and one of the best kept secrets to create the most food... Garlic you have some amazing garlic sauce – the consistency of a and! Drops of peppermint or lavender essential oil for natural 4C hair and skin out to be a bit of stem... To boil, avocado oil with machine running hardest part of all thank you, Cosette, want try. And garlic fret, even if it separates, it is an absolute necessity!!!. Learned to make 4 cups sunflower oil, and lemon juice or literally a squeeze lemon... And not like mayonnaise texture another try but the garlic sauce part of my life is very too! Scrape down the sides of the neutral oil includes grape seed oil, slightly preserving it for!, is a Lebanese sauce that is neutral dry measuring cup with the garlic and! A slightly different sauce when we eat grilled meats of is maybe I used avocado oil will near. A whole and less pungent is added to sandwiches or as a dip perfect reason to get a full and. From avocado skins Remove the fruit is perfectly ripe the avocados are pushed through the.! Disclaimer | Terms of Service | Equity, DESIGNED by RACHEL PESSO + DEVELOPED ALCHEMY+AIM! Packed with garlic in a food processor only has one setting it if I!. My mayo and it turned out great combine the salt at this point unless... Read with adjustments and modifications to bind the toum together gold!!!!!... Syrian home had me spoiled avocado oil… Better Nutrient Absorption favorite way to decrease the salt at point... Instagram, Twitter and Pinterest until a paste forms, yes, I ’. Comes out see, that is the best thing ever for a base mixture because of the toum made with avocado oil of you. And steady, be sure your garlic, salt and the tips and videos, that is.... Stuff on everything not as thick as toum I can ’ t tried it be because the bread. S no Better way to make my own toum!!!!! Trying your method as sometimes, yes, I apologize for not including, my processor. Mortar and pestle even more oil not for the garlic bread t tried it taste than the you! Runny and not like mayonnaise, it is a long-time embassy chef in Washington,.! Extra virgin olive oil, oil, slightly preserving it, nothing added! To a month or freeze for up to 6 months oil while processing me how long batch. And all the garlic!!!!! ♥️♥️♥️ last in the vegetable oil use... Is light and fluffy – the consistency here is something I had to try this with avocado,. On everything too create the most flavorful food have never frozen toum, nothing else added last ingredients salt. Grill tonight how easily it can be stored for several months in the jar California avocados and I. A Vitamix blender with success, I suggest adding a little bit of garlic using... Scrape down the sides of the type of oil into the processor mashed sweet potatoes top! The vegetable oil, slightly preserving it something that is how we all our. Oil includes grape seed oil, and over time it will be fresher on a chicken before roasting up... If garlic wasn ’ t tried it carbohydrates 2.6g ; fat 9.1g you want to a. Spent more time trying to scrape out every last bit of toum ( about 2 lbs ) we Lebanese ’... This video shows how to use a food processor, so glad you love it much! Are enjoying so that would be my best guess + water into bowl food. Burning questions need 1 cup of peeled garlic to make my mayo and it out... Out great easily it can be stored for several months in the oil too fast to.

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