Garlic Sauce (Toum) Recipe for a Smooth, Creamy, and Stable Emulsion
Ingredients:
• 4 large garlic cloves (peeled), use more if you prefer a stronger taste
• 1 large egg white
• 100 ml neutral oil (vegetable, canola, or sunflower oil)
• Juice of ½ a lemon (freshly squeezed)
• ½ teaspoon salt
• 1–2 ice cubes
Macros per 100g:
• Calories: 410
• Protein: 2g
• Fat: 45g
• Carbohydrates: 0g
Directions:
1. In a food processor or blender, add the peeled garlic cloves and egg white. Blend until the mixture turns slightly frothy and creamy, then add the salt.
2. Slowly drizzle in the oil in a very thin stream, or pour in a little at a time.
3. Continue blending while gradually adding the oil to ensure a smooth emulsion.
4. Once the mixture thickens, add the lemon juice and blend for a few more seconds.
5. Taste the sauce and adjust the salt or lemon juice if needed.
6. If the mixture is too thick, add 1 or 2 ice cubes and blend again.
Storage:
• Store in an airtight container in the fridge for up to 1 week.
• Do not leave at room temperature due to the raw egg white.
Serving Ideas:
• Use as a dip for grilled meats, fries, or pita bread.
• Spread on sandwiches, wraps, or shawarma.
• Mix into dressings or marinades for extra flavor.
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