EGGARY Posted April 19, 2015 Report Share 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! Quote Link to comment Share on other sites More sharing options...
bryan Posted April 19, 2015 Report Share Posted April 19, 2015 THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted April 19, 2015 Report Share 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?. Quote Link to comment Share on other sites More sharing options...
EGGARY Posted April 19, 2015 Author Report Share Posted April 19, 2015 The recipe really worked. This would be good with chicken as well. Quote Link to comment Share on other sites More sharing options...
EGGARY Posted April 19, 2015 Author Report Share 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! Quote Link to comment Share on other sites More sharing options...
EGGARY Posted April 19, 2015 Author Report Share Posted April 19, 2015 Sorry about the double recipe. I am still figuring out this computer stuff. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 19, 2015 Report Share Posted April 19, 2015 EGGARY, looks like you have it all figured out perfectly and it sure sounds tasty. Thanks for posting Quote Link to comment Share on other sites More sharing options...
EGGARY Posted April 19, 2015 Author Report Share Posted April 19, 2015 Thanks, MacKenzie. Quote Link to comment Share on other sites More sharing options...
tony b Posted April 19, 2015 Report Share 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. Quote Link to comment Share on other sites More sharing options...
bryan Posted April 19, 2015 Report Share Posted April 19, 2015 Sorry about the double recipe. I am still figuring out this computer stuff. Welcome to my world. Quote Link to comment Share on other sites More sharing options...
