EGGARY Posted April 19, 2015 Report Posted April 19, 2015 Garlic Sauce (Toum) (2) Ingredients 3 1/2 - 4 cups sunflower or canola oil, chilled (for Passover safflower oil may be used) 1/2 cup peeled garlic cloves 1/2 cup lemon juice, divided 1/2 cup ice cold water, divided 1 3/4 tsp salt You will also need Food processor Total Time: 20 Minutes Servings: approximately 5 cups Kosher Key: Pareve Before you begin, place your oil in the freezer or refrigerator so that it is chilled, but still liquid. While the oil chills, remove the ends from your garlic cloves, split them in half and remove any green layers from inside. In a food processor, combine garlic cloves, salt, 1/4 cup of the lemon juice and 1/4 cup of the ice cold water. Process until smooth, then stop and scrape the sides of the food processor with a spatula. Turn the food processor back on and drizzle the chilled canola oil through the top as SLOWLY as possible, one cup at a time. If you don't have a steady hand I suggest putting the oil in a squeeze bottle and drizzling it in that way. After each cup of oil, add 1 tbsp each of the lemon juice and cold water. Scrape down the sides of the food processor as necessary. Be sure that your processor does not get too hot, as this can cause your sauce to separate. Add oil until you've reached the texture you desire. The final result should resemble a soft mayonnaise. Store toum in an airtight container in the refrigerator. This recipe makes a pretty big batch, but it should keep for up to 4 weeks and it can be used on so many things. You'll be happy you have extra. Enjoy!
bryan Posted April 19, 2015 Report Posted April 19, 2015 THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
tinyfish Posted April 19, 2015 Report Posted April 19, 2015 Will try this after my garlic harvest this year. I went a little over board and planted 250 garlic cloves and 250 shallots for my first try at garlic and shallot gardening. I wonder if I can make a shallot sauce too?.
EGGARY Posted April 19, 2015 Author Report Posted April 19, 2015 The recipe really worked. This would be good with chicken as well.
EGGARY Posted April 19, 2015 Author Report Posted April 19, 2015 Garlic Sauce (Toum) (2) Ingredients 3 1/2 - 4 cups sunflower or canola oil, chilled (for Passover safflower oil may be used) 1/2 cup peeled garlic cloves 1/2 cup lemon juice, divided 1/2 cup ice cold water, divided 1 3/4 tsp salt You will also need Food processor Total Time: 20 Minutes Servings: approximately 5 cups Kosher Key: Pareve Before you begin, place your oil in the freezer or refrigerator so that it is chilled, but still liquid. While the oil chills, remove the ends from your garlic cloves, split them in half and remove any green layers from inside. In a food processor, combine garlic cloves, salt, 1/4 cup of the lemon juice and 1/4 cup of the ice cold water. Process until smooth, then stop and scrape the sides of the food processor with a spatula. Turn the food processor back on and drizzle the chilled canola oil through the top as SLOWLY as possible, one cup at a time. If you don't have a steady hand I suggest putting the oil in a squeeze bottle and drizzling it in that way. After each cup of oil, add 1 tbsp each of the lemon juice and cold water. Scrape down the sides of the food processor as necessary. Be sure that your processor does not get too hot, as this can cause your sauce to separate. Add oil until you've reached the texture you desire. The final result should resemble a soft mayonnaise. Store toum in an airtight container in the refrigerator. This recipe makes a pretty big batch, but it should keep for up to 4 weeks and it can be used on so many things. You'll be happy you have extra. Enjoy!
EGGARY Posted April 19, 2015 Author Report Posted April 19, 2015 Sorry about the double recipe. I am still figuring out this computer stuff.
MacKenzie Posted April 19, 2015 Report Posted April 19, 2015 EGGARY, looks like you have it all figured out perfectly and it sure sounds tasty. Thanks for posting
tony b Posted April 19, 2015 Report Posted April 19, 2015 "While the oil chills, remove the ends from your garlic cloves, split them in half and remove any green layers from inside." Double Thumbs Up on this tip to remove the green core from the garlic. Very bitter.
bryan Posted April 19, 2015 Report Posted April 19, 2015 Sorry about the double recipe. I am still figuring out this computer stuff. Welcome to my world.
