A Mediterranean restaurant told me that’s how they make their garlic sause. Use on Shawarma, Falafel, Grilled Foods. It has more of a mayonnaise type consistency to me. Is there a way to use the already diced garlic in a jar from the store? I notice that as well when I order it in restaurants! I’m so excited to have seen this! I would be tempted to use rice bran oil instead of the canola oil since there is a lot of controversy on how healthy the canola oil is. The whipping incorporates air over time and in my opinion let's more of the garlic mellow. Hi Liz, a lot of toum recipes use boiled potatoes in them to soften the strong taste of the garlic + lemons and I found it works quite well. We also found a pungent garlic shock initially so I added 2 tbsp of extra virgin olive oil and that just calmed everything down and made it taste creamier! Then I put that in the food processor and VERY SLOWLY poured the remaining oil in. It never came together, and it basically became flavoured oil. It started going great at about 1 1/2 cups of canola oil in. Oh my goodness I’m so glad you found it!! Thank you–I was just going to note this. I do put lemon juice with my garlic, it soften the hard taste of the raw garlic, and whiten the mixture, but you need to work the oil and garlic together 1st as per above explanations. The more salt you add, the hotter, the sharper the garlic flavor will be. Thanks in advance for your input! After searching and searching, I found one person say to pour out your mixture into a separate bowl and wash and dry the processor. I am on a keto diet and I cannot consume vegetable oil or canola oil. That’s not even lemon juice btw. Used a Vitamix because I don’t have a food processor but always use my Vitamix for food processor related recipes and works with no issues. Hi Maariya, So sorry this didn’t work out for you! That might help a bit! This site uses Akismet to reduce spam. Hi Liz, can you kindly explain help me understand why to only use canola or vegetable oil? Keep mixing it as in original recipe but pouring (SLOWLY) interchangeably new oil and lemon juice and broken mix and lemon juice. It’s the BEST!! My mixture turned sooo thick, way before it was even edible. You mention that in the FAQs and not in the recipe itself and so several of us are sitting here with garlic soup. I just revised it again – would you agree it’s better now? 1 lemon. It's what aioli should be but isn't since it's been discovered and reinvented for non-Spanish palates. In spite of a fair amount of experience with Lebanese restaurants, I had never experienced this garlic sauce until a meal, while traveling out of town, at Shish Palace, Allen Park, MI, so of course I want to learn how to make it. Thanks millions of times! Note: I’ve actually both peanut oil and I have added onion and olive oil to the purée, and to be honest it wasn’t really disastrous at all. Thanks for the tips that everybody left about their experiences. I just updated the recipe to include that – thank you! I’m very excited this is one of my favorite dishes I just would like to know if lime is an okay substitute to the lemon juice. FYI if you put your oil in the fridge for hour or freezer til really cold but still liquid and then drizzle into blender it helps stop the sauce from breaking ???? Drizzle in the oil at first. It came together perfectly! Traditionally this sauce is called toum. Do NOT pour in a half cup of oil. You can store the sauce for up to 1 month in the refrigerator in an airtight container. Note the lid on the good processor – it puts the oil in the correct place. Then I found this page and watched the video. Good luck. And while I have read somewhere that it is good for one week or so, it actually keeps well for up to a month. Just to be clear, any oil can be used in this recipe as they have properties that will form an emulsification. Hope a lot of my readers will click over here and try the recipe! Could it be from something other than him smoking? I agree here, please fix the directions to tell people to wait until it is thick. Is there a way to re-emulsify it? Wow this is far easier than the method I’ve been using for the past several years. We’ve talked about what makes food spicy on the Blog before. Hi Olivia – I’m so sorry this recipe wasn’t a success for you. ... Save my name, email, and website in this browser for the next time I comment. Was turning out fine then a few minutes in, my blender got hot and the sauce took on a greenish tint. Hello! The first few times I broke it and it ended up in the garbage. Tried using elephant garlic and it turned out bitter. I’ve tried to use a food processor in the past and I’ve always had problems with separation. Hi Kate – Have you checked out the video I included? If I was to keep the processor on, do you think it would come together? The first time i made it, it turned out perfectly. Made a test batch and used rapeseed oil. If you are going along with the recipe and find it separating, as we did, then try transferring the mixture to a mixing bowl and using a hand mixer to complete the final portion of adding the remaining oil and lemon juice. This tip helped me recovery. Anybody know ways to buff the garlic taste so it doesn’t burn the tongue. She’ll stop by at dinner with a platter of Hushwee rice. Thank you???? Oh no! Is it because I used pre-minced garlic? It is meant to be strong, but that is great because a little goes a long way! I found this recipe and followed it exactly as laid out. Mine came out super thick like Cold left over mash potatos. Less salt results in a dull, flat garlic taste. Small amounts as recommended. I have no idea why. So cool! Do you know if this can be made in a Vitamix? I moved to the Detroit area, and my co-workers would order takeout from a local Middle Eastern restaurant a couple of times a week. Took about 35 mins to add the oil and lemon juice. Is there any way to fix this recipe once it breaks? That’s a great question but I don’t know the answer! Your recipe ingredients say “1 cup juice of lemon about 1/4 cup,” does this mean the juice of 1 lemon, which is roughly 1/4 cup? Just letting you know that I featured this recipe in my round-up of 25 Deliciously Healthy Low-Carb Recipes from September 2014. Turn the machine back on and slowly drizzle in the oil through the lid starting with ½ cup. Completely salvaged. This recipe is so good! It is garlic extreme – there's not even a drop of olive oil to detract from the garlic flavour – and in my house, I have to stop people pouncing on it with a spoon. Preparation Method. It is sitting in a bowl in the fridge now, covered with paper towel, waiting to be used as a topping on an Instant Pot ground beef shawarma and basmati rice dish. Pulse it back together. I was able to come back to it and use a spoon to remove the excess oil that formed on top. And yet, I recently found myself lying on my back, with my girlfriend’s fingers still inside me, yelling that exact phrase. It’s likely because your garlic is fresh. I grew up in the Middle East and have loved this sauce in shawarmas since I was very little :-). I put the emulsified garlic portion back in food processor, added the oil s-l-o-w-l-y – and it worked like a charm! 2 cups pre-minced garlic If getting the garlic sauce to emulsify is still difficult, a bit of mayo or mustard would help. Fabulous! I want to try this with avocado oil. It was so good I had to figure out how to make it myself. I wouldn’t recommend it – grab a lemon if you can! The Lemon Bowl® is a registered trademark of Liz Della Croce LLC. You just have to commit to that ratio…1/2 cup of oil to 2 tsp of lemon juice. I also ended up with a watery liquid of far too much oil. But it was soooooo strong !! Use on Shawarma, Falafel, Grilled Foods. Why is it that certain food seems to be spicy on the tongue while some flavors hit your sinuses, (looking at you wasabi)? Hi, can you please tell me where the video is? It is so strong! Why Wouldn’t the Lebanese use olive oil? Any ideas why, and how I can remedy it? It might alter the taste a bit but I bet it will still be delicious. Flavor was great, but texture like water. This was the first thing i ever made in a food processor. Lemon Juice. Garlic-lemon Sauce |Toum. But why three attempts for the toum, you might wonder, and rightly so. Tastes great just visual disappointment. Very disappointed it seems this recipe doesn’t capture whatever mistake i made to successfully make this. Thankfully I was out of cayenne so I didn't compound the situation. I have made this in my vitamix, but its difficult until you get enough ingredients for the blades to do their job. Put your oil in a smaller container that you can control. Thank for sharing! For those of you who can eat dairy, I would suggest simply adding some of the watery mixture to some yoghurt. the only thing that I change is I use a MILD flavored Olive Oil ( not EVOO) because canola and vegetable oils are considered inflammatory foods in Whole30 world. My husband is addicted to this Sauce. Read through the post one more time – I just added in as many more tips as I could think of! Thanks for sharing and bringing me back home for a night. drizzle and watch. So my only experience with toum is that I ate it at a restaurant a couple times and couldn’t stop thinking about it. I must have made a HUGE mistake because ive tried making it 3 times since then (twice today) and it just breaks apart at the end. The fresher the spicier! No need to toss the initial batch! It has the perfect flavor, it’s just that bite. We also added an additional half cup of canola oil to make it taste to our likening! Hi! I just now tried the recipe with a blend of coconut oil and canola. Can you report back if you try it? My sauce will not thicken. I then blended a little extra garlic, slowly poured in the old watery mixture, hoping it would somehow fluff up, but it never happened… Kinda sad. Perhaps that can help you pinpoint where you went wrong. I do believe the type of oil is important. I am so happy to find your recipe! Oh this makes me so happy! :). Post anything related to cooking here, within reason. Using high quality olive oil and a hint of lemon is also key. Hi Tracey – Did you watch the video? Creamy and fluffy garlic sauce or toum which is so tasty and makes a great spread or dipping sauce for shawarma or grilled chicken. That’s a great backup!!! It will make a more mellow flavor and have no bite. Mustard's Popularity Mustard is the second most-used spice in the United States—its usage is only exceeded by the peppercorn (usually in ground pepper form). I wish it only had 12 calories per tablespoon. Hi Mrs. Kory – Did you happen to watch the video for guidance? Also, what constitutes one serving in your nutrition facts? I think it would help to put a time on how long each step takes. This dish is inherently “spicy” but you could use less garlic. Curry Powder specifically is extremely volatile, but incredibly good. Maybe less. I wish i would’ve read reviews first. and when you see it begin to thicken up THEN you start with the lemon. I could have eaten the whole container! I used 1 whole head (or about 12 garlic cloves). I give my boyfriend head semi-often, and sometimes is has a really spicy after taste. Hi Neri – Did you add it slowly enough? So just follow it exactly and you shouldn’t have any problems. New comments cannot be posted and votes cannot be cast. Then it just liquified. Source(s): i'm a chef. I made this recipe today, to go with shish tawook, as well as your hushdee rice, all were a hit! Hi There, This is meant to be a pretty strong, garlicky spread so if your garlic is fresh it might be stronger than you’re used to in restaurants. I’m straight up stealing this method. Wow. Spice it up! Oh my goodness that’s impressive!! About a year ago food that I normally eat and love became unbearably too spicy for me. It was beautiful and the perfect consistency that evening. You are paying too much attention to a recipe and not enough attention to watching your garlic. Thanks. Elephant garlic is milder then others, I like a strong garlic flavor and use a hardneck variety. Let me know what they think! Let me know!! My question is: can I roast the garlic first to tone down the flavour? Spoon a few teaspoons into half a cup of yoghurt (or similar ratios for larger amounts) and mix in well. My family does an “international night” every Friday where we all make something new and then show off our creation! I am now trying the whipped egg white and hoping for the best! I love garlic sauce and want to find another alternative to make it. Oh I’m so glad!!! Great idea to think about for the future! I tried again and poured the oil in as a thin thread like in the video and it worked like a charm. Actually there is a way. WATCH the garlic. No! It was about 24 oz by weight. https://www.youtube.com/watch?v=ufDD773NQMY. Tried to make it today and it tastes heavenly but it has a very hot garlic bit. Have you watched the video to see where something might be going wrong? I’ll go check it out! I love this recipe! You know it’s done when the sauce is white and thick with a similar consistency of mayonnaise. We all meet in the kitchen cooking up our favorite dishes. Rice bran oil is a stable oil that doesn’t oxidize as it has its own natural vitamin E and can withstand very high temperatures without producing any carcinogens. Looking forward to a great combo! So glad you enjoyed it!!!!! TIA. Serving size is 1 tablespoon – I edited the recipe to reflect that. It’s great, how long will it last in the refrigerator. They had this wonderful white garlicy sauce, and I asked what it was one time. I’m secretly hoping I’m calculating something wrong…. It never came together and I think that may have been one of the reasons!! Ever since leaving Dearborn, where I lived over 10 years, I long for my favorite Lebanese dishes. Due to the fact that Aunt Paula won’t let anyone photograph her, ever, she immediately looks away when she sees me near. And this sauce is to die for! Although it’s GREAT because I can take some of the canola oil and sautee with it. So glad it turned out!!! I LOVE Toum and am so glad for this recipe. It might help to see it!! How will it ruin the finished product? :). Just because other people have had success doesn’t mean you can’t fix it for the rest of us that are new to this! Highly recommend this recipe! Can I safely add more lemon juice as well? Did you end up getting it to work? Any idea of what to use in place or lemon juice? Let me know!! Is that normal! I botched the first batch. One of my batches broke because I’ve poured last batch of oil too quickly, I didn’t want to waste everything so I’ve used just half cup of newly peeled garlic, 1 cup of new oil and one cup of broken mixture. Just made this and it came out perfect! I am Lebanese, but where I am there is no where to have farrouj Meshweh. I used I am so glad you found my blog and found this recipe. The consistency and taste is good. Just had this the other week at an amazing Lebanese restaurant. I just made this exactly how you specified and it was absolutely delicious! 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