How do I emulsify my toum?

To make toum you pulverize fresh garlic, slowly drizzle in a bucket or so of light oil and add freshly squeezed lemon juice until the mixture is emulsified, thick and stable.

How do you make garlic sauce in a blender?

Blender / Food processor

  1. Continually drizzle oil (hairlike pour) into blender / food processor. Every so often, add 1 teaspoon of lemon juice.
  2. Seal in an airtight jar and store in the refrigerator for a couple of months.

What to do if toum does not emulsify?

There are many methods cooks use to avoid a broken toum emulsion, such as adding an egg white, cooked potato, or cornstarch to the mix. I like my toum made without any of those, which can be replaced with patience—and a little ice water, which helps the emulsion hold.

Is aioli the same as toum?

Toum is an emulsion, like aioli or mayonnaise—all rich, creamy cousins to one another—and when it’s done right, it whips up into a thick, shockingly white sauce that’s a staple of Lebanese cuisine. Toum’s much less subtle than aioli or mayonnaise, though, delivering a bracing hit of garlic.

How do you make a toum in blender?

How to make sure your toum doesn’t break:

  1. Add the water all at once with the finely chopped garlic toward the beginning.
  2. Drizzle in the oil in a slow and steady stream.
  3. Don’t let the food processor or blender run gratuitously (especially if you have a high-power blender, which can overheat quickly).

How do you make a fluffy toum?

After adding each half cup of oil, add spoonfuls of lemon juice and water. This prevents breaking the emulsion by not overcrowding the liquid phase with too many droplets of oil. Alternating oil and water will yield a fluffy, thick, and stable garlic sauce.

Can toum be made in a blender?

Toum is an eggless emulsion, so it’s very temperamental, and will break very easily. It must be made in small batches. Let the blender cool down between batches, because excessive heat can also cause the emulsion to break. This shouldn’t be a problem, because you probably won’t need more than 2 cups at a time.

Can I make toum with a stick blender?

Put the garlic and salt into the canister of your stick blender (immersion blender, stab mixer – whatever). Stab a few times to process the garlic to a paste. Remove stick blender, pour in remaining ingredients, and allow to settle for about 15 seconds.

Why is my toum not fluffy?

Broken or Separated Toum One of the biggest disappointments is when your toum breaks or separates, which means the oil separates from the oil to essentially create a garlic oil instead of an emulsified fluffy paste.

Can you make toum without a food processor?

I made more batches, starting with minced garlic, kosher salt, a whisk, and a slow dribble of oil. There it was, unfailingly every time, my toum! The glory here is that you absolutely do not have to have a food processor to make toum!

Is Toum sauce healthy?

It’s a great source of antioxidants; it also has anti-inflammatory properties. Some studies have shown that eating garlic may help lower high blood pressure and high cholesterol. So toum is not only tasty, but it’s also good for you.

How do you make a toum without a blender?

Toum made by hand is delicious, though not as smooth and light as toum made in the food processor. If your toum is too bracing in garlic flavor, whisk in more ice water and lemon juice, which will also make it saucier. Let the toum rest in an airtight container in the refrigerator for a few days.