Toum Recipe (Garlic Sauce) (2024)

FAQs

What is toum garlic sauce made of? ›

Toum, toumya, or salsat toum is a homemade garlic sauce that is typically made with peeled garlic cloves, salt, lemon juice, and oil. Instead of using an egg, like in traditional mayonnaise recipes, the garlic cloves act as a stabilizer.

For the most flavorful toum, start with the freshest garlic: Pre-peeled cloves sold in bulk lose much of their pungency, while old, sprouting heads of garlic can be bitter and harsh.

One of the big reasons that your toum is thin is because your ingredients got too warm while processing. All you need to do is take a tablespoon of ice cold water and drizzle it into the processor while it is on. Let it process and watch it thicken up. If it is still not thick enough, add another tablespoon of water.

If you keep it in an airtight container, this garlic sauce will last 3-4 months in the fridge! After that time, the strength of the garlic will start to fade.

The word 'toum' itself translates to 'garlic' in Arabic, which is a testament to its key ingredient. Across the Middle East, garlic has long held a significant culinary place, not only for its flavour but also for its many health benefits including boosting the immune system and aiding digestion.

Do be sure to use the freshest garlic you can find: Older garlic tends to result is a very spicy toum. If your toum is too spicy at first, it should mellow out after a couple of days in the fridge.

If you enjoy toum in a thicker consistency, allow it to sit in the fridge for a day and it will thicken up. Another way to get thicker toum using the immersion blender is to use more oil. This recipe uses less oil than usual, and that's because I don't like toum tasting too oily.

How can I make the garlic flavor less strong? Toum mellows down with time, so you can simply make it in advance and consume it later. But if you'd like to enjoy it immediately and don't want it so potent, you can microwave the peeled garlic cloves for 2-3 minutes before using.

The easiest way to fix a broken emulsion is to transfer the ingredients to a tall jug and add 4 tbsp of aquafaba (the liquid in a tin of chickpeas). Now use an immersion blender to blend it all together. Within a few seconds, it should emulsify into a smooth sauce.

How to mellow out Toum? ›

If the garlic flavor is still too strong, pop it in the fridge for a few days — the flavor will mellow as it sits. Toum will keep for up two weeks in an airtight container in the fridge.

The Toum can be kept in an airtight container in the fridge for up to one month. To extend the shelf life, simply freeze small portions for later use, then defrost in the fridge. Oh – and remember to read the introduction to discover all the amazing ways we love to use Toum.

TOOM Original Garlic Dip is now available at Costco! This dip is perfect for Garlic lovers!

While aioli is kissed with garlic (and sometimes barely so), toum is unashamedly forthrightly garlicky. It is not for the garlic shy or vampires. It has a fluffy texture, one that you could shape or cut with a knife.

That said, no matter what it is called, toum is a white, creamy sauce that has a texture similar to mayonnaise. In addition, it has a bold garlic flavor that is married with refreshing lemon for a condiment that is buttery smooth and unbelievably delicious.

The sauce is comprised of soy sauce, vinegar, mirin, sugar, sesame oil, garlic, chili, black bean sauce, and vegetable stock. I have this Chinese restaurant right next to work. It is my favorite take-out place and I eat there a lot…