Lebanese Garlic Sauce
by Tarla Dalal
Lebanese garlic sauce recipe | eggless Lebanese garlic sauce | Toum | with 8 amazing images.
TraditionalLebanese garlic sauce uses egg whites but we have converted it to an eggless Lebanese garlic sauce. This recipe for Lebanese garlic sauce also known as Garlic Toum is a vegetarian version, finds its place in majority of the Lebanese Mezze Platter’s.
The Lebanese Garlic Sauce is not for the soft-hearted. As it is blended smoothly with the rest of the ingredients, the garlic imparts a very strong flavour to this sauce, which also has a pleasant tang thanks to lemon juice.
To make Lebanese garlic sauce combine the garlic, lemon juice and ¼ cup of olive oil in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add the remaining ½ cup of olive oil in a very slow stream while whisking continuously using an electric beater, till it gets the consistency of mayonnaise. Add the salt and white pepper, mix well and store eggless Lebanese garlic sauce in an air-tight container and use as required.
You need to mix in the olive oil carefully, as explained in theLebanese garlic sauce recipe, in order to get the right consistency, similar to mayonnaise. You can store eggless Lebanese garlic sauce in the fridge in an airtight container for around 15 days.
Lebanese garlic sauce is relished with Falafels and Pita breads along with Tabbouleh. Being nice and creamy in consistency it is also used as a dipping sauce and can be easily spread on Pita breads or had plain with vegetables like cucumber and carrots.
This egg free Lebanese Garlic Sauce is an amazing alternative to traditional Mayonnaise. It can be used to add flavor to Pastas or Vegetables.
Enjoy Lebanese garlic sauce recipe | eggless Lebanese garlic sauce | Toum | with detailed step by step recipes below.
Lebanese Garlic Sauce recipe - How to make Lebanese Garlic Sauce
Preparation Time: Cooking Time: Total Time:
Makes 0.75 cup
For Lebanese Garlic Sauce
1/4 cup roughly chopped garlic (lehsun)
1 1/2 tbsp lemon juice
3/4 cup olive oil
salt to taste
1/4 tsp white pepper powder
For lebanese garlic sauce
- For lebanese garlic sauce
- To make {span class="bold1"}lebanese garlic sauce{/span}, combine the garlic, lemon juice and ¼ cup of olive oil in a mixer and blend till smooth.
- Transfer the mixture into a deep bowl, add the remaining ½ cup of olive oil in a very slow stream while whisking continuously using an electric beater ,till it gets the consistency of mayonnaise.
- Add the salt and white pepper, mix well and store the {span class="bold1"}lebanese garlic sauce{/span} in an air-tight container and use as required.
Like Lebanese garlic sauce
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Tips for Lebanese Garlic Sauce
- Add the oil slowly in a thin stream to achieve perfect consistency.
- Keep a folded napkin under the deep bowl while using electric beater. This way the bowl will stay stable and not slip while blending.
- Make sure all the equipment are dry before using.
- Store Lebanese garlic sauce recipe | eggless Lebanese garlic sauce | Toum | in an air tight in the refrigerator, it stays for up to 15 days.
Method for Lebanese Garlic Sauce
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To make Lebanese garlic sauce recipe | eggless Lebanese garlic sauce | Toum | , add the chopped garlic into the blender.
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Add lemon juice
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Add ¼ cup oil.
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Blend until smooth. After blending looks like this.
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Add remaining ½ cup oil and blend with the help of electric beater till it gets a thick consistency like Mayonnaise.
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After blending looks the Lebanese garlic sauce | eggless Lebanese garlic sauce | Toum | like this.
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Add salt.
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Add pepper to Lebanese Garlic Sauce.
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Mix well. This is how the Lebanese garlic sauce | eggless Lebanese garlic sauce | Toum | should look.
| Energy | 125 cal |
| Protein | 0 g |
| Carbohydrates | 0.5 g |
| Fiber | 0.1 g |
| Fat | 13.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 122.7 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 1.7 mg |
| Folic Acid | 0.3 mcg |
| Calcium | 2.9 mg |
| Iron | 0 mg |
| Magnesium | 0.8 mg |
| Phosphorus | 0.4 mg |
| Sodium | 0.1 mg |
| Potassium | 11 mg |
| Zinc | 0 mg |
Looks delicious but can u plz tell me what kind of oil thx
Best ever, use on meat another way my friend showed me was in blender same recipe ingredients but whisk up in blender no cooking. Use on everything.
I used to hang around in the Lebanese community. Learned how to make many dishes from the grandmothers who spoke little English. Amazing food, even more amazing people.
I have not tried this recipe yet but it sounds just like skordalia, which is a Greek appetizer dip.
the flavour in this sauce is excellent and you can taste the added lemon juice in it. the lemon juice balances the flavour out