Toum – a classic Lebanese garlic sauce, snow-white and creamy like mayonnaise. The secret is pouring in the oil very slowly. Perfect for falafel, shawarma and meats.
Put the garlic, part of the lemon juice and the salt in the narrow, deep cup of the stick blender and blend about half a minute.
BlenderorStick blenderorFood processor
3
Add the oil in a thin, slow stream, while the immersion blender is running, alternating with the rest of the lemon juice, until a thick emulsion forms.
⚙ Fat in a Thin StreamBlender
💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
4
Finally, add the olive oil and blend a moment longer.
5
Store in the fridge in a closed container, up to 5 days.
558calories
1 gprotein
5 gcarbs
61 gfat
● protein 1%● carbs 3%● fat 96%
Per serving (86 g), of 4 servings
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⚖ About the ingredients
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Canola oil: measured in cup in this recipe: 1 cup = 216 g · 884 kcal per 100 g · More about Canola oil →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
🔧 Tools needed (1)
Blender· 💡 Workaround, changes the dish: Stick blender (Less smooth, mainly for liquids) · Food processor (Less smooth with liquids)
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