Which I have used several times from my cousin Bonggamom.
Ed
http://bonggamom.blogspot.com/2016/02/tips-for-making-perfect-lebanese-garlic.html
Tips for making the perfect Lebanese Garlic Sauce
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| photo: KCET Los Angeles |
Lately, we've been obsessed with toum, or
Lebanese Garlic Sauce.
I found a recipe video online (actually, it found me; it just appeared
on my Facebook feed one day). The instructions seemed really simple:
mince garlic in a food processor, then slowly add oil and lemon juice
until the mixture reaches a fluffy consistency.
Our first batch ended up an oily, soupy mess. It turns out that there's
more to making toum than just throwing things together (my preferred
method of making just about anything). to making sure this sauce
emulsifies properly (i.e. doesn't separate into oils and solids).
Here are a few things to keep in mind when making Lebanese Garlic Sauce:
1)
Pour the liquids into the food processor SLOWLY.
I can't emphasize this enough! Don't just dump everything in. Drizzle
the oil and lemon juice slowly, in a thin, steady stream, in equal
parts, over a total time of 10 minutes. Make sure the liquid is
incorporating nicely before pouring more.
2)
Use a good food processor.
Ten minutes is a looooong time when you're running a food processor. My
food processor is a fairly decent brand (Cuisinart), and after ten
minutes of constant churning, the motor was hooooooooot. I can easily
imagine a cheap food processor's motor burning out!
3)
Use a large capacity food processor.
The
recipe
I used calls for 4 cups of oil, 1/4 cup lemon juice, and 1 cup garlic. I
didn't think about the fact that my food processor only holds about 4
cups of liquid.
4)
Measure exact amounts
I'm the kind of cook who always likes to throw in an extra pinch of
cinnamon, an extra splash of vanilla, and extra shake of curry powder. I
was way too generous when measuring out my garlic, so our first batch
was so garlicky, our skin was exuding garlic for hours after our meal!
Remember, this is
raw garlic, so don't be tempted to pile your 1 cup of garlic too high, like I did.
Enjoy!
https://www.kcet.org/food/recipe-lebanese-garlic-sauce-toum
Recipe: Lebanese Garlic Sauce (Toum)
February 20, 2014
More Iconic L.A. Restaurants
If you have been to Zankou Chicken or one of the many other Lebanese
and Armenian restaurants in Los Angeles, you're likely familiar with
toum, the fluffy, creamy garlic sauce that often accompanies grilled
meats and kebabs. Over the years I developed the habit of always
ordering an extra little tub of garlic paste, which I'd carry home to
slather on bread, roasted vegetables, and more. Eventually I realized
that I could simply make it myself and have this bold, garlicky
condiment any time I wanted.
There are lots of different methods for making garlic sauce. "Toum"
literally means garlic in Arabic, and the simplest recipes call for lots
of fresh garlic cloves and oil, pounded with a mortar and pestle (or a
food processor) to form a paste. Some cooks include additional
ingredients like egg whites, cornstarch, potatoes, yogurt, lemon juice,
or citric acid. I like the simplicity of the recipe below, which uses
garlic, salt, lemon juice, and oil. (My go-to oil is grapeseed oil from
Trader Joe's. It's inexpensive, neutral tasting,
light
bodied, and expeller pressed without chemicals.)
In order for the sauce to emulsify properly in the food processor, it
requires a rather large volume of garlic and oil. Fortunately, this
keeps for quite a few weeks in the fridge, or you can spread the joy and
give a jar to all your garlic-loving friends.
Lebanese Garlic Sauce (Toum)Makes about 4 cups
1 cup peeled garlic cloves
1 teaspoon salt
4 cups neutral oil such as grapeseed or sunflower
1/4 cup fresh lemon juice
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