I remember my late father would sit there with an old olive wood mortar and pestle we brought with us from Lebanon (I'm not sure how old it was) and he would almost go into a trance pounding the garlic and salt into the smoothest paste I've ever seen. Usually he'd be listening to Fairuz or Oum Kolthoum while he was doing it. Once he was done, someone else would finish putting it together as he had done the important work. And yes, I DO have that mortar and pestle and it still has the heavenly aroma from all of those years of being used.
Back in 1994, I worked with a friend from Qatar that turned me on to middle eastern cuisine. I fell in love with the chicken sharwma sandwich because of TOUM. I mistakenly thought it was tzatsiki sauce. I tried to make it but had no clue what I was doing. For Easter, my chef daughter made our middle eastern dinner with lamb and chicken and she made toum. For 29 years, I've been looking for this sauce! When I tasted it, it brought tears to me eyes! FINALLY! Nothing better than a chicken pita sandwich with a generous ladle of toum with hummus and toubouli! So good! Thank you for this post.
I was used to paying around $8-10 for a bottle of this at the store. I just made this in 5 minutes and it is even better than I remember. A cup probably cost me 50 cents. Thanks for posting! My breath is going to kill mosquitos.
I’ve worked in a Lebanese restaurant for 6 years few years ago and this sauce is the most requested sauce to the point that we started selling them in a jar. I also found that adding the salt from the beginning before emulsifying will likely split the sauce quickly, I always add it at the end.
I usually rub this all over my body before going into battle against the vampire hoards. Thanks for the quick and easy prep method! Saves me tons of time.
I made it using blender, and added the oil and lemon juice by opening it 5/6 times..was worried as I used blender, but It turned out absolutely same as lebanese restaurant.. delicious!! Thanks for the recipe
This stuff is so versatile! I made a batch for schwarma, but have since finished it off by adding it wherever garlic is called for in a recipe: guacamole, fried rice, marinade for smoked chicken, stir fry, etc. So easy and delicious, even good to brush on hamburger or hoagie rolls before toasting. Thanks for this!
For anyone who want detailed mg/ml: 250g Garlic 130ml Lemon Juice 1ts Salt 750ml oil corn oil (no olive oil) That’s my recipe for years and the result is always perfect :)
Great memories of this growing up as a kid in Wisconsin believe it or not! My uncle was Lebanese and brought this and other wonderful recipes to our family. Garlic sauce was the favorite and I remember before food processors and blenders my Dad and Uncle used a wooden bowl and mallet to make it. YUM
100% PERFECT RECIPE. I did a third of everything. So 10 cloves garlic, 1 tsp salt, 1 tbsp lemon juice and 1 c (avacado) oil. Added in stages as advised. This was so good. Thank you for sharing this wonderful condiment for all to enjoy.❤❤❤!!!
Avacado oil sounds like a nice alternative! I think it coagulates at a lower temperature than most other oils which is well suited to toum. You want it nice & fluffy almost like a jelly idealy.
I love this stuff it’s so freakin’ delicious. I could eat it all the time. It’s a great condiment. Why they don’t sell it in the stores alongside ketchup, mustard, Mayo and hot sauce is beyond me.
After making toum, I don't scrape the food process that much, I add garbonzos and tahini to make hummus, since about half of the ingredients are already in my processor😆 Thank you for the wonderful recipe.
I'm a garlic junkie. This is the most impressing recipe I ran into in the last years. I tried it last week and I wanted to find out how long it's stable. But no chance... The sauce was gone in a moment, 'cause I couldn't stand it... :-))) Many thanks for sharing !!!
Amazing! Finally I can make this garlic sauce even if I'm in the Philippines. I really enjoyed it during my stay in Middle East. Thanks and more power.
MaryRose007 YOU RIGHT this is by far the most complete and most transparent instructions for recipe of Toum that I have seen on TH-cam so far. STRAIGHT FWD
I worked at as personal nurse in Clare mont California I ate chicken at zackys chicken and they had this sause I fell in love with it I almost forgot about chili you'll love it with chicken.i make it too.stay well
Only garlic makes me recover from colds or the flu more quickly than other remedies; even lemon+honey+ginger don't have the effect that garlic has. Thank you, Henry! As always, you surprise me so much: such a young man having great knowledge in everything!
The quantity is important I do the recipe it was so delicious Thank you very much I test it be for 40 year I was 9year and I never forget this lovely eatin Thank you again
I think I had this once without knowing what it was! I've never forgotten. It was a pita sandwich with chicken meat, tomato and onion grilled in a press; one of the most delicious meals I've ever had. I knew it was heavy with a garlic-mayonnaise type sauce but never knew what exactly. This must have been it, the owner of the restaurant was Lebanese. That press-grill really made a difference between just grilling it. Thanks!
So easy to make! I tried it for the first time a year ago with my sister on a shawarma and we were hooked. Everything on it was delicious and mainly because of this garlic sauce. Now I can make it myself, thank you!
I’ve been making this for the last year and it’s always such a hit. If I give a jar as a gift (usually along with a jar Cowboy Candy) I label it “Auntie Debbie’s Vampire Repellent”. Both treats are great eaten together or a different addition to a charcuterie board. Try both recipes....you’ll be glad you did. I’m glad I did.
Oh wow. New Zealander here. Never heard of Cowboy Candy so had to search. It sounds amazing. Do you have a recipe you recommend? Have saved one by Dawn Perry from Delish but, have no idea if it's a good recipe or not.
I remember very clear 40 years ago in a Lebanese village in the mountains tia Juliet doing this sauce in a wood mortar, it was surprisingly delicious but I never succeeded making one... till now. Thank you
I actually went out and bought a food processor specifically so I could make this sauce. Just finished it now and wanted to thank you for this wonderful video and recipe. Cannot wait to try my hand at some of your other lovely dishes. All the best from Canada!
Soooo good! Toum is my favorite sauce in the whole world and I could eat it for every meal 😂 I was always intimidated on making it because I didn’t want it to break but first try and it was absolutely amazing!! I used 2.5 cups of avocado oil, 3 tbs of lemon juice, and about 100 Cloves on garlic 😂 I only had the patience to take out the middle of the garlic on half of them. Then I just threw the rest in and prayed for the best 😅 so good!!
I had an old lebaneese aunty and every Sunday we would go to her farm for lunch , she would do this recipe but she used to add mash potato to the sauce , it was lovely , we would eat this with flat bread whilst waiting for lunch to be served .
Why didn’t I see this earlier?! I just spent $30 USD on 24oz of this from a middle eastern market. That’s okay; the owner was a lovely man. Money well spent, now I don’t have to drive far. Thank you for sharing this recipe!!!
OMG, how awesome is this!! In spain we have a thing called alioli that is eaten with paella and its 99% if not the same thing as thoum. The more you know, the less reasons remain to be patriotic.
Hey guys, I will give you a tip for making the perfect garlic sauce. I used to work in a Lebanese shawarma restaurant, so everything I say is authentic: Tip one: add one egg white per 1 head of garlic, blend until smooth then add the oil slowly. Tip tow: add 6 tbsp of cold ice water after every thing is done per 1 head of garlic. Adjust the water for the consistency you like aka the "sauceyness" the water also helps with whitening the sauce. Tip three: 1 head of garlic can best hold 1.5- 2 cups of oil. Tip four: you can use a ratio of 1 of citric acid to 2 salt for the seasonings, if you do this don't add lemon juice. These tips help me make the best garlic sauce that i tasted in my life. Great video👍
Update: spare the egg yolk in case the sauce breaks, if it breaks god forbids, then empty the garlic sauce into some sort of container then add the egg yolk into the processor and bland the you add the broken garlic sauce into the egg yolk slowly at first then you can go wild on pouring the rest in once the proper emulsificaition has started. Lol. (Thats because you already have some emulsified garlic sauce in the oil, thats what you call broken garlic sauce. Lol)
i had it as a kid. Never new the name, and finally i found. Going to surprise my sister with this in sha Allah. She is going to go crazy. We used to have it with Broasted chicken.
OMG I didn’t know that it is made in this way...I thought you make it by adding some smashed garlic to mayonnaise, but no, you make so much of garlic INTO mayonnaise!!! Beautiful!!!
*REMEDIAL CLASS* _TL;dr -- You can add your failed toum to a properly emulsified batch, and it will also emulsify. You're welcome._ Has your toum turned to tears? Were you busy flying paper airplanes instead of listening to Professor -Garlic- Tadevosian? Well there's good news, kiddies: You can still fix it! Yes, you have to make a new batch. No, you don't have to do it right this second. (The failure sauce will keep in the fridge.) Yes, you can still turn your failure sauce into proper toum! I really didn't want _more_ toum than my failure batch amounted to, so I opted to make just 1/3 of a batch more. The math is easy when using Henry's original recipe, be it imperial/US or metric. Of course, if you have no failure sauce to deal with, maybe you could just start with a smaller machine and make the 1/3 batch recipe: -10 cloves/10000 millicloves garlic -2 tsp./10g salt -1 tbsp./15ml lemon juice -1 cup/250ml oil Make this batch exactly as Henry does, _paying special attention to get the garlic and salt mixture down to a fine paste._ If you have more bowl than garlic (as I did), you may have to scrape the bowl and run the processor 20 times (like I did). You'd be better off doing this amount in a Magic Bullet, mini food processor or even a blender (as commenter Tazin Niti said worked great!), but I persevered with the big machine to prove it could be done. OK, it was actually to save myself having to wash another thing. Once you have your garlic paste, add 1 tsp./5ml of your lemon juice (or 1 tbsp./15ml if you're using Henry's full 30000-milliclove recipe) and run the machine for a few seconds until your garlic paste has incorporated it all. Scrape down your bowl. Now, with the machine running*, _slowly_ add around 1 teaspoon of your oil. If you're doing it right, you should see it turn to "mayonnaise" before your eyes. Don't be shy to stop, open the bowl and check with your spatula...you don't want to make another batch of failure sauce! *(If you have a machine that you can't add to while running, just add your oil 1 tsp./5ml at a time and then run the machine until you have that "mayonnaise" consistency BEFORE adding more.) Once you're certain that you've achieved emulsification with the first bit of oil, add a little bit at a time and blitz it each time until it's "mayo". When you reach half of your oil, add the remaining lemon juice as with the oil, a bit at a time. Then, switch back to slowly adding oil until it's all incorporated. It's should still be "mayo-ey". Now, do you remember your failure sauce? This is where it becomes success sauce! Just add it to the properly emulsified toum you just made, the same way you added the oil and the juice, a little at a time. It should be "mayo-ey" the whole time. Remember, little old ladies all around the Mediterranean made sauces like this for their families back in the day with just a mortar and pestle. They'd pulverize the garlic into a paste first, and then add the juice and oil _a few drops at a time,_ only adding more once emulsification is achieved. Oh, and if you have a shit ton of this stuff and dunno what to do with it all, I've used it twice to make pan gravies for meat with amazing results. It's also eminently usable in hummus, adjusting ingredients accordingly (mostly the oil and salt). I'm sure I'll think of more, too! Of course, the very best thing you can do with it is give a container of toum to someone you love.
I got hooked on this some years back thanks to a wonderful Lebanese restaurant out in Van Nuys, CA. I was overjoyed to find out how to make it! Thank you!
Fifteen years ago when I was in Seattle there was a business in the Pike Place Market that sold a garlic spread similar to what you just made; I think the family of that business was Lebanese and they called it whipped garlic. It was delicious and I bought some more to bring back home. I bought from them online through the years. Been trying to find them again but they must have decided to close down which makes me sad. But now I know how to make it. Thanks for your video!
In 2004 I visited Beirut. Met a brilliant guy there and he invited me to his parents' home and I had toum there. It was to die for. Will never forget it. Most certainly going to try this. Shokran
I am not Italian or anything to do with this but my inner racism had me wondering lol. Or who "love garlic the most" type thing. If that is racist? Im out. Just people loving garlic in my eyes....
@@teddyhammer2558 "Italian" is a nationality not a race. They are well known for their love of garlic..You are thinking of 'stereotype". Well yes, but it's TRUE. There's a REASON stereotypes exist; it's how we can have cartoons, movies and TV shows.
I'm not familiar with Toum but it looks lovely ! How long will it keep ? If I want to make a smaller batch with my mini food processor, does it work just to halve the ingredients ?
I tried this today but I did half the portion; 15 garlic cloves, 1/2 table spoon salt, 1.5 table spoons lime (didn’t have lemons),1.5 cups vegetable oil and oh my God this turned out amazing! So delicious 🤍 Would highly recommend this recipe to everyone I know, specially those who were looking for one with no egg whites
btw it is like making bread ... it depends on the weather that day as well ... as more humid takes less water and less humid takes more water ... the same happens here .... so its about how thick you want it and how garlic flavoured ... . a basic rule of thumb is 1tbls of lemon juice, 1 cup of veg oil to 1 large head of garlic .... and go from there ... you may need more oil you may need less ... make it thick like whipped cream almost
I was looking online for a garlic recipe to put on pasta and came across your recipe. I am Italian american and looove garlic. will definitly try this. sounds really good. Thanks for this recipe !!!!!
I love garlic, it messes with my sex life, but only for a couple of days. I purchased the already peeled garlic thinking it would be the same without all the labor of peeling many cloves, I was wrong, it had an off flavor and a sharpness that I found unpleasant. This motivated me to try your version using roasted garlic, not caramelized, but cooked just long enough to knock down that raw garlic flavor and add a bit of natural sweetness. I almost ate it all before I got it out of the food processor. It was light and fluffy but it didn't have that cloud-like whiteness that you produced, I didn't mind. I used it on or with everything, fish, chicken, lamb, vegetables, (especially eggplant) and a few tablespoons in soups and stews. Thanks for the recipe.
The type and quality of garlic you use really makes a difference. Most people use the mesh bag garlic from China you find in supermarkets, and that stuff is nasty. Besides being bitter and tasteless, the whole bulb has been dipped and soaked in pesticide for export. Find locally-grown organic garlic and the taste is entirely different. Good garlic should have a naturally sweet taste and be edible and tasty raw. You'll pay a lot more, but it's worth it.
@@alvarorodriguez1592 I've had pre peeled on occasion that was fine but I agree: you never know if it's been soaking in nasty stuff & even if not peeled tends to be humid & garlic should be dry.
You man deserve the greatest biggest medal for editing the sound volume of the mixer down !!! Genius
Hasan Sahin good observation brooo
Hasan Sahin, i love lebanese garlic sauce. I crave this stuff everytime i have grill chicken. Thanks
Which food processor is this?
It is definitely edited, if you hear carefully that is,cause sometimes his voice is lower from the editing,nice job .
Agree I turn down soon seen the blender had turn back up 😂
I remember my late father would sit there with an old olive wood mortar and pestle we brought with us from Lebanon (I'm not sure how old it was) and he would almost go into a trance pounding the garlic and salt into the smoothest paste I've ever seen. Usually he'd be listening to Fairuz or Oum Kolthoum while he was doing it. Once he was done, someone else would finish putting it together as he had done the important work. And yes, I DO have that mortar and pestle and it still has the heavenly aroma from all of those years of being used.
❤
This was such a beautiful read. Thank you for sharing this 💙
👍👍
What a beautiful story ❤
Oh I love Oum Kolthoum! What a great moment you recall, a loving father preparing garlic sauce to a heavenly tune....so beautiful!
Any recipe that starts with "take 30 cloves of garlic" has my vote.
Lol
So you implementing social distance all your life
😅😅😅
Me too, Donald!! 😄
Gil D 🤣🤣🤣 I have to say I agree with him, though. Yummmm!!
Back in 1994, I worked with a friend from Qatar that turned me on to middle eastern cuisine. I fell in love with the chicken sharwma sandwich because of TOUM. I mistakenly thought it was tzatsiki sauce. I tried to make it but had no clue what I was doing. For Easter, my chef daughter made our middle eastern dinner with lamb and chicken and she made toum. For 29 years, I've been looking for this sauce! When I tasted it, it brought tears to me eyes! FINALLY! Nothing better than a chicken pita sandwich with a generous ladle of toum with hummus and toubouli! So good! Thank you for this post.
Aawwww I feel so good to hear that ❤, I live in middle east and I can understand how delicious this thing is ❤
I was used to paying around $8-10 for a bottle of this at the store. I just made this in 5 minutes and it is even better than I remember. A cup probably cost me 50 cents. Thanks for posting! My breath is going to kill mosquitos.
does it have the spicy taste of garlic after you have made it?
Yes!! @@Gaming_me207
You need tabbouleh made with plenty of parsley.
I’ve worked in a Lebanese restaurant for 6 years few years ago and this sauce is the most requested sauce to the point that we started selling them in a jar. I also found that adding the salt from the beginning before emulsifying will likely split the sauce quickly, I always add it at the end.
So that's why it used to work well with me but now it splits since i'm adding the salt at the beginning now🤔
What do you mean by splitting?
@@nobody-hi4py it means the oil will separate (split) from the rest of the ingredient.
How to neutralize lemon in garlic sauce if u put more lemon by mistake
@@rigelibarra you should put salt with garlic cloves not in the end
I usually rub this all over my body before going into battle against the vampire hoards. Thanks for the quick and easy prep method! Saves me tons of time.
Funny you say that. I slather it all over my wife and have a great feast! It's my go to sauce!
Can be used to ward off unwanted relatives too some of them are more horrifying than vampires.
Lol, Lovely
🥰
🤣🤣🤣🤣
I made it using blender, and added the oil and lemon juice by opening it 5/6 times..was worried as I used blender, but It turned out absolutely same as lebanese restaurant.. delicious!! Thanks for the recipe
You can use a hand wisk if you really have to. As long as you mix fast and add ingredients slow.
Love it,will surely try it..was looking for it's recipe
Yeah my mum makes it in a blender it's tasty makes it smooth no problem
هل تشعر بحرارة الثوم في الطعم لانشغ.
This stuff is so versatile! I made a batch for schwarma, but have since finished it off by adding it wherever garlic is called for in a recipe: guacamole, fried rice, marinade for smoked chicken, stir fry, etc. So easy and delicious, even good to brush on hamburger or hoagie rolls before toasting. Thanks for this!
For anyone who want detailed mg/ml:
250g Garlic
130ml Lemon Juice
1ts Salt
750ml oil corn oil (no olive oil)
That’s my recipe for years and the result is always perfect :)
Do you add egg white?
@@michelasdisappointmentanda2304 no never !!:)
Thank you !
Would avocado oil work ?
@@janettemasiello5560 sry don’t know.
@libellemusli6401
It's ok. I'll give it a try anyway,
you never know, right 😙
29 garlic
Keith Mcnamara hahaha
Keith Mcnamara cAe
it was terrific to watch that one garlic that needed hard work to be pelled drop ...
Hahahahaha
I saw that one too
"Just like mayonnaise" ... except soooooo much better!!
Hello 👋 how are you doing
I'm Lebanese and each time I get to eat toum it feels like a first, I worship it. Thanks for sharing this super simple and easy way to do it!
Great memories of this growing up as a kid in Wisconsin believe it or not! My uncle was Lebanese and brought this and other wonderful recipes to our family. Garlic sauce was the favorite and I remember before food processors and blenders my Dad and Uncle used a wooden bowl and mallet to make it. YUM
This is my favorite sauce of all time , if you have never tasted it , you missing out , it will change your life
I can smell garlic thru my speakers!
😄
true👍
I literally did too
😂😂
Smells 👂 🤦🏻♂️
I made this and it came out perfect, just like the toum i get at the restaurant. Very yummy!
It didn't come out spicy at all? Or bitter?
What do you eat it with... is it like a dip?
@@moimeself1088 basically with chicken on grill , like shawarma . or some other grilled stuff
How was the diarrhea from all that oil
@@marietourniquet
Mine always comes out too spicy. I can't figure it out
100% PERFECT RECIPE. I did a third of everything. So 10 cloves garlic, 1 tsp salt, 1 tbsp lemon juice and 1 c (avacado) oil. Added in stages as advised. This was so good. Thank you for sharing this wonderful condiment for all to enjoy.❤❤❤!!!
Hi there! How many servings did these modified measurements make? I'm trying to make a smaller batch as well
Avacado oil sounds like a nice alternative! I think it coagulates at a lower temperature than most other oils which is well suited to toum. You want it nice & fluffy almost like a jelly idealy.
I also use avocado oil more healthy
I love this stuff it’s so freakin’ delicious. I could eat it all the time. It’s a great condiment. Why they don’t sell it in the stores alongside ketchup, mustard, Mayo and hot sauce is beyond me.
They sell it at Trader Joe’s.
@@taniaengland6266 oh wow! I'm going to look for it.
"garlic sauce" can be found, but it tastes more of vinegar than garlic.
Because it,s healthy and the big pharma prefer their slaves to be fat with heart problems ,lol
Yeah and it probably has 200 ingredients on the back of it. I’d try making it yourself before buying that store bought crap!
After making toum, I don't scrape the food process that much, I add garbonzos and tahini to make hummus, since about half of the ingredients are already in my processor😆 Thank you for the wonderful recipe.
Genius!
U😅❤😊😅❤😅😮
I'm a garlic junkie. This is the most impressing recipe I ran into in the last years. I tried it last week and I wanted to find out how long it's stable. But no chance... The sauce was gone in a moment, 'cause I couldn't stand it... :-))) Many thanks for sharing !!!
I’ve made large batches in the past and had it last months in the fridge:)
@Georges Cika In the last months I tried it with nearly everything: Chicken, roastbeef, steak... Name it. :-D
Amazing! Finally I can make this garlic sauce even if I'm in the Philippines. I really enjoyed it during my stay in Middle East. Thanks and more power.
Quiet possibly the only authentic Toum recipe on TH-cam. Thank you Henry.
Thankyou for that kind comment ❤️ I like to keep my recipes straight forward
MaryRose007 YOU RIGHT this is by far the most complete and most transparent instructions for recipe of Toum that I have seen on TH-cam so far. STRAIGHT FWD
You haven't seen chef Kamal? This is where I learned how to make toum th-cam.com/video/ufDD773NQMY/w-d-xo.html
radicr thanks for sharing. I think I’ve seen Kamal cooking something else b4. He’s a pro.
I tried one with eggs or mayonnaise, it tasted good and was a recipe from a Lebanese woman.
WOW, garlic and garlic sauce is my absolute favorite. thanks for sharing
I worked at as personal nurse in Clare mont California I ate chicken at zackys chicken and they had this sause I fell in love with it I almost forgot about chili you'll love it with chicken.i make it too.stay well
This sauce is actually like drugs for me, any grilled meat goes so well with it.
Any grilled meat goes well with drugs?
@@petergazer9135 Once the drugs take effect you can grill anything and it will be delicious
Or just with pita bread is good and fries and pizza and EVERYTHING
You should try a thick tahini hummus with soy sauce on top. It works like crazy. Soy sauce not blended with the hummus btw.
@@petergazer9135 You must be fun at parties.
1.3k vampires hated and disliked this video...
gatesx8 😅
hahaha nice one
668 in Aug 2019
Excellent!
😅😅
Only garlic makes me recover from colds or the flu more quickly than other remedies; even lemon+honey+ginger don't have the effect that garlic has.
Thank you, Henry! As always, you surprise me so much: such a young man having great knowledge in everything!
Hello 👋 how are you doing
I'd like to know more about you if you don't mind 🙂
The quantity is important
I do the recipe it was so delicious
Thank you very much
I test it be for 40 year
I was 9year and I never forget this lovely eatin Thank you again
I think I had this once without knowing what it was! I've never forgotten. It was a pita sandwich with chicken meat, tomato and onion grilled in a press; one of the most delicious meals I've ever had. I knew it was heavy with a garlic-mayonnaise type sauce but never knew what exactly. This must have been it, the owner of the restaurant was Lebanese. That press-grill really made a difference between just grilling it. Thanks!
That's shawarma
This would definitely kill coronavirus.
Well even if it does not kill the virus, this is how you social distance.... so if people keep getting too close, this is how you fix that.
@@mortyjansen399 😂
Morten Jensen 😂😂
It may or may not kill the virus but it will sure will taste absolutely yummy on roast leg of lamb which would make me feel great.
Sure!!🤣🤣✌
Dude. Every video that you have put out is awesome. Please don't stop.
Made this yesterday. I'm in shock. Taste exactly like my favourite Lebanese restaurant in London but better! Thanks Henry.
Big shout to Edgware road
I bought a food processor yesterday just to make this recipe! Today I made it and I'm in heaven.... this is the BEST... thank you sooo much!!!!!
Hey man, do you know how long is the shelf life? Because that's a lot of garlic, and I don't want to waste. Thanks!
I just made some googling, and found out it has 4 weeks of shelf life. Storation : Air-tight container and refrigeration are needed.
So easy to make! I tried it for the first time a year ago with my sister on a shawarma and we were hooked. Everything on it was delicious and mainly because of this garlic sauce. Now I can make it myself, thank you!
Hello 👋 how are you doing
My brother you’re a straight g for posting this thank you. I love this.
I’ve been making this for the last year and it’s always such a hit. If I give a jar as a gift (usually along with a jar Cowboy Candy) I label it “Auntie Debbie’s Vampire Repellent”. Both treats are great eaten together or a different addition to a charcuterie board.
Try both recipes....you’ll be glad you did. I’m glad I did.
Oh wow. New Zealander here. Never heard of Cowboy Candy so had to search. It sounds amazing. Do you have a recipe you recommend? Have saved one by Dawn Perry from Delish but, have no idea if it's a good recipe or not.
Hell yes! I'm so going to make this. I can't believe how simple the ingredients are!
I remember very clear 40 years ago in a Lebanese village in the mountains tia Juliet doing this sauce in a wood mortar, it was surprisingly delicious but I never succeeded making one... till now. Thank you
Thanks mate, your recipe is the simplest and the one to go with.
I actually went out and bought a food processor specifically so I could make this sauce. Just finished it now and wanted to thank you for this wonderful video and recipe. Cannot wait to try my hand at some of your other lovely dishes.
All the best from Canada!
So did I! 😂
Soooo good! Toum is my favorite sauce in the whole world and I could eat it for every meal 😂 I was always intimidated on making it because I didn’t want it to break but first try and it was absolutely amazing!! I used 2.5 cups of avocado oil, 3 tbs of lemon juice, and about 100
Cloves on garlic 😂 I only had the patience to take out the middle of the garlic on half of them. Then I just threw the rest in and prayed for the best 😅 so good!!
lmao 100 cloves. Did you want garlic with your garlic sauce? 😂
One of the greatest sauce I've ever tasted in my life while having a trip to lebanon
I had an old lebaneese aunty and every Sunday we would go to her farm for lunch , she would do this recipe but she used to add mash potato to the sauce , it was lovely , we would eat this with flat bread whilst waiting for lunch to be served .
Why didn’t I see this earlier?! I just spent $30 USD on 24oz of this from a middle eastern market. That’s okay; the owner was a lovely man. Money well spent, now I don’t have to drive far. Thank you for sharing this recipe!!!
Give it a go next time!
OMG, how awesome is this!! In spain we have a thing called alioli that is eaten with paella and its 99% if not the same thing as thoum. The more you know, the less reasons remain to be patriotic.
In France, Provence, Aïoli ... but with the yellow of one boiled egg.
Diría que es exactamente lo mismo, aunque no con aceite de oliva...
Hey guys, I will give you a tip for making the perfect garlic sauce. I used to work in a Lebanese shawarma restaurant, so everything I say is authentic:
Tip one: add one egg white per 1 head of garlic, blend until smooth then add the oil slowly.
Tip tow: add 6 tbsp of cold ice water after every thing is done per 1 head of garlic. Adjust the water for the consistency you like aka the "sauceyness" the water also helps with whitening the sauce.
Tip three: 1 head of garlic can best hold 1.5- 2 cups of oil.
Tip four: you can use a ratio of 1 of citric acid to 2 salt for the seasonings, if you do this don't add lemon juice.
These tips help me make the best garlic sauce that i tasted in my life. Great video👍
L
Did you say one egg white per head of garlic??? Im just making sure lol
@@atifhariz yes😅
Update: spare the egg yolk in case the sauce breaks, if it breaks god forbids, then empty the garlic sauce into some sort of container then add the egg yolk into the processor and bland the you add the broken garlic sauce into the egg yolk slowly at first then you can go wild on pouring the rest in once the proper emulsificaition has started. Lol. (Thats because you already have some emulsified garlic sauce in the oil, thats what you call broken garlic sauce. Lol)
كيف ازيل حرارة الثوم راس ثوم كثير جدا تصبح الصلصه حاره جدا
i had it as a kid. Never new the name, and finally i found. Going to surprise my sister with this in sha Allah. She is going to go crazy. We used to have it with Broasted chicken.
Thank you for this authentic Toum recipe without using egg whites. Yummy.
2 yrs but OMG I finally know how to make this. I was a Kid when i first had it. Im 50 now. THANK YOU!
Thanks Henry, I love this sauce. If I’m ever in Australia, I definitely want to visit your restaurant.
Susan J. Unless a giant ass spider attacks as soon u land in Australia
😆😆😆
Thank you for sharing lebanese food is one of the best in the world , I adore toum sauce
I'm working in Lebanese restaurant, awesome 👏🏻 the food are very delicious
Lebanese garlic sauce is the best. honestly! I ate it once many many years ago and was absolutely blown away.
Nothing has come close since.
Yayyy!! Now I have recipes for toum and mudhara, both are my favorites at a local Lebanese restaurant. Thanks for sharing.
OMG I didn’t know that it is made in this way...I thought you make it by adding some smashed garlic to mayonnaise, but no, you make so much of garlic INTO mayonnaise!!! Beautiful!!!
This is exactly the recipe I've been looking for ever since I went to Lebanon, thank you very much!
*REMEDIAL CLASS*
_TL;dr -- You can add your failed toum to a properly emulsified batch, and it will also emulsify. You're welcome._
Has your toum turned to tears? Were you busy flying paper airplanes instead of listening to Professor -Garlic- Tadevosian? Well there's good news, kiddies: You can still fix it!
Yes, you have to make a new batch.
No, you don't have to do it right this second. (The failure sauce will keep in the fridge.)
Yes, you can still turn your failure sauce into proper toum!
I really didn't want _more_ toum than my failure batch amounted to, so I opted to make just 1/3 of a batch more. The math is easy when using Henry's original recipe, be it imperial/US or metric. Of course, if you have no failure sauce to deal with, maybe you could just start with a smaller machine and make the 1/3 batch recipe:
-10 cloves/10000 millicloves garlic
-2 tsp./10g salt
-1 tbsp./15ml lemon juice
-1 cup/250ml oil
Make this batch exactly as Henry does, _paying special attention to get the garlic and salt mixture down to a fine paste._ If you have more bowl than garlic (as I did), you may have to scrape the bowl and run the processor 20 times (like I did). You'd be better off doing this amount in a Magic Bullet, mini food processor or even a blender (as commenter Tazin Niti said worked great!), but I persevered with the big machine to prove it could be done.
OK, it was actually to save myself having to wash another thing.
Once you have your garlic paste, add 1 tsp./5ml of your lemon juice (or 1 tbsp./15ml if you're using Henry's full 30000-milliclove recipe) and run the machine for a few seconds until your garlic paste has incorporated it all. Scrape down your bowl.
Now, with the machine running*, _slowly_ add around 1 teaspoon of your oil. If you're doing it right, you should see it turn to "mayonnaise" before your eyes. Don't be shy to stop, open the bowl and check with your spatula...you don't want to make another batch of failure sauce!
*(If you have a machine that you can't add to while running, just add your oil 1 tsp./5ml at a time and then run the machine until you have that "mayonnaise" consistency BEFORE adding more.)
Once you're certain that you've achieved emulsification with the first bit of oil, add a little bit at a time and blitz it each time until it's "mayo". When you reach half of your oil, add the remaining lemon juice as with the oil, a bit at a time. Then, switch back to slowly adding oil until it's all incorporated. It's should still be "mayo-ey".
Now, do you remember your failure sauce? This is where it becomes success sauce! Just add it to the properly emulsified toum you just made, the same way you added the oil and the juice, a little at a time. It should be "mayo-ey" the whole time.
Remember, little old ladies all around the Mediterranean made sauces like this for their families back in the day with just a mortar and pestle. They'd pulverize the garlic into a paste first, and then add the juice and oil _a few drops at a time,_ only adding more once emulsification is achieved.
Oh, and if you have a shit ton of this stuff and dunno what to do with it all, I've used it twice to make pan gravies for meat with amazing results. It's also eminently usable in hummus, adjusting ingredients accordingly (mostly the oil and salt). I'm sure I'll think of more, too!
Of course, the very best thing you can do with it is give a container of toum to someone you love.
I got hooked on this some years back thanks to a wonderful Lebanese restaurant out in Van Nuys, CA. I was overjoyed to find out how to make it! Thank you!
Fifteen years ago when I was in Seattle there was a business in the Pike Place Market that sold a garlic spread similar to what you just made; I think the family of that business was Lebanese and they called it whipped garlic. It was delicious and I bought some more to bring back home. I bought from them online through the years. Been trying to find them again but they must have decided to close down which makes me sad. But now I know how to make it. Thanks for your video!
You had me at “...30 garlic cloves”
29 one clove fell down 0:21
Garlic Levels:
1) Light
2) Lovely
3) Lunacy
4) Lebanese
@@okamivolgan 🤣🤣🤣🤣🤣🤣 you're insane
I am in Punjab Punjab India. We love garlic. Soooooooo good
In 2004 I visited Beirut. Met a brilliant guy there and he invited me to his parents' home and I had toum there. It was to die for. Will never forget it. Most certainly going to try this.
Shokran
I love it! I use it for kabobs, over scrambled eggs, garlic bread, seafood, chicken, etc. Thanks for this video!
to see this garlic dancing is beautiful,
it brings a tear to my eye
Henry, I can taste the toum through the screen. Thank you for sharing such a detailed how-to.
I love that sauce. I love garlic.
This is amazingly delicious. Was a huge hit at our Christmas party, thanks so much for posting.
Wow no such thing as too much garlic! That looks so good I will try it
I just made this and it is unbelievably amazing. Thank you!
Glad you liked it!!
It was my favourite during my stay in UAE. Loved the method.
I was looking all over the internet for this, thank you.
as an italian american i cant tell if youre teaching me a recipe or challenging me to a garlic duel
I am not Italian or anything to do with this but my inner racism had me wondering lol. Or who "love garlic the most" type thing. If that is racist? Im out. Just people loving garlic in my eyes....
@@teddyhammer2558 "Italian" is a nationality not a race. They are well known for their love of garlic..You are thinking of 'stereotype". Well yes, but it's TRUE. There's a REASON stereotypes exist; it's how we can have cartoons, movies and TV shows.
I want to dip my barbecued chicken wings into this. Outstanding recipe, thanks for sharing and educating!
That will go well !
Liked and subbed. Great video with a clear explanation. Appreciate the volume done on the mixer as well
I’m vegan and I’m so happy to know this garlic sauce doesn’t contain dairy. For some reason I thought it did. I love this stuff!!!!!!
You can make vegan mayo using chickpea water and oil too, if you want a garlic free tasting mayo:)
I made this and it turned out perfect! Thank you! Wish you would post a video for chicken kabob, what marinade and spices to use please!
Thank you so much. I just tried it and it is superb! Really delicious. I can not thank you enough sir. Allah bless you.
Hello 👋 how are you doing
Awesome, thank you very much, keep the great videos coming.
Merciiiii 👍 J'adore cette sauce. Je vais l'essayer 😍😍
I just like you more for having lowered the mixer volume.
The mixer is quite, those ones aren't noisy.
"It goes perfectly with anything"... lol!
And.. ! I believe you 🥰. That looks amazing. Thank you 👌
Captain Crunch, chocolate ice cream, peanut butter fudge... You name it!
Hello 👋 how are you doing
You've changed my life.
Lovely! I usually mince garlic with sea salt with the side of my knife & add to mayonnaise. Will defo try this tho! Thanks 😊
Hello 👋 how are you doing today
I'm not familiar with Toum but it looks lovely ! How long will it keep ? If I want to make a smaller batch with my mini food processor, does it work just to halve the ingredients ?
Hello 👋 how are you doing
I always order that and dip my french fries in it.
This is an excellent recipe. Shawarma juice !
After you taste this sauce you may kiss the bride!!!
After you kiss the bride you may taste her.
@@tahaqtr7439 🤣🤣
Kiss the bride goodbye
The trick is to let the bride have some top then u r good to go😁
Zulfa Muhammed
If she stays, she's a keeper.
I tried this today but I did half the portion;
15 garlic cloves, 1/2 table spoon salt, 1.5 table spoons lime (didn’t have lemons),1.5 cups vegetable oil and oh my God this turned out amazing! So delicious 🤍 Would highly recommend this recipe to everyone I know, specially those who were looking for one with no egg whites
Hello 👋 how are you doing today
Toum is the GOAT of sauces, seriously. Nothing beats some shawarma with many thick spoonfuls of toum!
Just awesome and excellent outcome.
who's here in 2019
Me
@Equinsu Ocha! It says "5 months ago" for Julie's comment...and today is 30 May 2019. So either she made it in 2019, or she made it
who's here in 2020
@@robertdepesci3418 Genius.
(For clarity, I'm being sincere.)
@@robertdepesci3418 lol
can you tell me what's the weight of the garlic in grams?please
If one clove is roughly 10 grams, I would say about 300 grams of cloves.
go for avg to large size cloves ... but generally 2 full heads ...
btw it is like making bread ... it depends on the weather that day as well ... as more humid takes less water and less humid takes more water ... the same happens here .... so its about how thick you want it and how garlic flavoured ...
.
a basic rule of thumb is 1tbls of lemon juice, 1 cup of veg oil to 1 large head of garlic .... and go from there ... you may need more oil you may need less ... make it thick like whipped cream almost
@@0623kaboom Thanks 👍😊
WOW!!! This seems so heavenly!!!! All that garlic!! Best and so easy to follow .
I was looking online for a garlic recipe to put on pasta and came across your recipe. I am Italian american and looove garlic. will definitly try this. sounds really good.
Thanks for this recipe !!!!!
You just saved my 50 dollars
No i will just make toum in my home rather than buying a small cup of it for 5 bucks
Those prices are ridiculous
Lové this stuff. Have you got a Lebanese pickle recipe too?
Good God! I love this stuff! I am so going to attempt this tomorrow, it honestly goes with just about everything.
How did it turn out when you made this sauce? :D?
Thank you for taking the time to make and share this.
Wow that's my fevorate chief.!!thank u for showing to all of us.
I love garlic, it messes with my sex life, but only for a couple of days. I purchased the already peeled garlic thinking it would be the same without all the labor of peeling many cloves, I was wrong, it had an off flavor and a sharpness that I found unpleasant. This motivated me to try your version using roasted garlic, not caramelized, but cooked just long enough to knock down that raw garlic flavor and add a bit of natural sweetness. I almost ate it all before I got it out of the food processor. It was light and fluffy but it didn't have that cloud-like whiteness that you produced, I didn't mind. I used it on or with everything, fish, chicken, lamb, vegetables, (especially eggplant) and a few tablespoons in soups and stews. Thanks for the recipe.
The type and quality of garlic you use really makes a difference. Most people use the mesh bag garlic from China you find in supermarkets, and that stuff is nasty. Besides being bitter and tasteless, the whole bulb has been dipped and soaked in pesticide for export. Find locally-grown organic garlic and the taste is entirely different. Good garlic should have a naturally sweet taste and be edible and tasty raw. You'll pay a lot more, but it's worth it.
Dont buy already peeled ever.
@@alvarorodriguez1592 I've had pre peeled on occasion that was fine but I agree: you never know if it's been soaking in nasty stuff & even if not peeled tends to be humid & garlic should be dry.