Dining and Cooking
Condiments and Seasonings

✨Fluffy MAGIC Garlic — 4 Ingredients, No Eggs, No Dairy | Toum



Toum is a Lebanese fluffy garlic sauce that is composed of 4 ingredients: garlic, oil, lemon juice, and salt. Let’s do this! #fluffymagicgarlic #toum #emmymade

👚 Merch: https://www.bonfire.com/store/emmy-made/
❤️ Subscribe: http://youtube.com/subscription_center?add_user=emmymadeinjapan
👩🏻 Website: https://www.emmymade.com/
🐦 Twitter: https://twitter.com/emmymadeinjapan
🌈 Instagram: http://instagram.com/emmymade
🙃 Facebook: https://www.facebook.com/itsemmymadeinjapan/
⏰ Tiktok: https://www.tiktok.com/@emmymadetok
🏓 Pinterest: https://www.pinterest.com/emmymade/
🎂 Cameo: https://www.cameo.com/emmymade
🐝: emmymade extras: https://www.youtube.com/emmymadeextras

🖨 Printable recipe & instructions: https://www.emmymade.com/fluffy-magic-garlic-sauce-toum/

I adapted Sohla El-Waylly’s recipe on Serious Eats: https://www.seriouseats.com/traditional-toum

This video is NOT sponsored. Just making 🧄 magic. ✨

Chapters:
00:00 Intro
00:30 Toum explaination
02:37 How to peel lots of garlic fast
4:48 Removing garlic germ
6:09 Processing garlic
8:24 Adding oil
12:05 Tasting

Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. 🙏🏻

Music courtesy of Epidemic Sound, and ‘Sprightly’ from iMovie. You’ve made it to the end — welcome! Did you find the hidden words? Comment: “It’s time to grow some garlic!”

45 Comments

  1. emmymade

    I didn't get a haircut 🙅🏻‍♀️ just tucked the ends behind my ears. 🙆🏻‍♀️Quick! What's for dinner?

  2. A N

    I was curious what Toum tasted like… searched for Emmy, and am not disappointed!! 🙂 Thank you, Emmy!

  4. Mohamadkaaki

    Im Lebanese and I’ve been watching your videos for a few years Im so glad you did this, by the way use it with chicken shawarma, fries or anything! It’s so good 😍

  6. Mastermind

    I add oil slowly and it doesn't form a creamy dip. It is splashing oil all over the walls of the chamber. Should I continue adding more oil slowly while the mixer is running? Does it eventually form?

  8. Jean

    Could someone please tell me the piece of music that Emmy has playing at the intro? I love the classical piece, but can’t remember what it’s from

  9. Cheesy Poofs

    You’re working in your own kitchen. The gloves make me uncomfortable, unless you’re only doing it to keep the garlic stink off your hands.
    Weird.

  10. Vicki Takacs

    That part in the middle is the part that is not hot. She did it backwards and her’s would be quite hot.

  11. Daemon Ember

    Emmy take the head off garlic and smash it on the counter big side down. That is the easiest way to separate a head of garlic.

  12. Maidenstear

    I finally had the opportunity to make this for the first time last night! I talked about it at work, and since everyone was on board with trying it, I made a batch and brought it in to share. At least we are all equally garlicky 😉

  14. Olga Nohra

    Please, Please, Please, for the love of all that is pure and holy, do not keep toum in your fridge for a month. That's a good way to make yourself ill. Freeze instead.

  15. Pyromite

    Since i love to use an insane amount of garlic in everything I cook I really need to try this <3. I can eat garlic every day. My husband hates when I cook too much with raw garlic, but I suppose this is so delicious that its worth to pick a fight with him XD.

  18. Julie Gonzalez

    Thanks for this video! I tried following another recipe and it didn’t emulsify! Will follow your steps and try again!

  22. Lisa Maree Crothers

    Emmy! I made this yesterday thanks to you! But the only difference is I added two avocados to the mixture since they were going bad and I wanted to use them up, and also see what would happen. It was surprisingly amazing! Who knew a whole bulb of garlic, two avocados, juices of one lemon, and two tablespoons of pumpkin oil would make such a delicious dipping sauce. It came out even better than I had hoped!! And all I had in my house for dipping was pretzels and it still made them taste so amazing. Reminds me of going to giants games and getting garlic fries 🤤🤤🤤🤤

    Once I saw fluffy garlic as the title, my heart fell in love 😻 garlic is my favorite food/herb in the entire world.

  23. cheryl chamlies

    Tried this today using corn oil, otherwise your same and it turned out delicious, plentiful enough to share with sisters and reserve some for myself. I put about a 1/2 cup in a freezer bag and curious to see how Toum holds up to being frozen. I imagine it will separate, but whatever happens I bet it will be great with soup or pasta.

  24. Clan Improbable

    Thank you for sharing the recipe too! And dinner? Dinner was ramen your "3 Minutes To The Best Ramen Ever? | Kujirai Ramen." Delish!

  25. Everyone Has One

    Don't know if anyone else already mentioned this, but there is a simpler, less clean up method. If you use a canning jar (or a washed out jar) with an opening that is large enough to fit a stick emulation blender through, you can dump EVERYTHING in, then hold blender at the bottom and slowly moving up, emulsify the whole thing. Put on the lid and stick it in the fridge, badda-bing, all done! I need to make it fast, because it's always gobbled up quickly!
    *Oh, and as you are blending in glass container, just be careful while using the stick blender.

  30. Miguel Santos

    this is soooooooo much easier to make with a handblender in a cup. not to mention it's much easier to clean up afterwards

  34. Noelia Ch.

    This is very typical here in Catalonia!! We call it allioli (all i oil, garlic and oil in Catalan)

  40. TaD D

    1st…I love Your hair.
    I've been researching this after I stumbled across this toum.

  42. Judy Vallas

    Does an immersion blender work, as with mayonnaise? Edit (answering my own question): according to SeriousEats, "Trying to make the toum in a blender or with an immersion blender will result in a thin and dense texture closer to that of a mayonnaise or dressing than traditional toum." (Sohla) Unfortunately, the processor I use is a ninja without any opening for drizzling the oil in.

  44. J Campbell

    Tried again and it worked, amazing. Did the whole recipe with grapeseed oil and it is so thick. Thanks Emmy.

Write A Comment