Tuesday, March 15, 2011
Toum-Middle eastern Garlic Sause
Mmmmm....Garlic! This stinky little wonder....how I LOVE thee. You're not Arabic if you don't eat this little wonder with EVERYTHING! I grow up eating this with eggs, chicken, lamb, beef, fish, etc. The only thing I didn't eat it with was fruit! After trying several different recipes I found this particular recipe by Fouad's The Food Blog to emulsify just right! Hope you enjoy this as much as my family and I did!
4 cups of canola or vegetable oil
1/2 cup lemon juice
1 cup peeled whole garlic cloves
1 tablespoon salt
Put salt and garlic cloves in food processor and pulse. Scrape the sides a couple of times and pulse some more, until the garlic is nicely even in chunk size
Turn on the food processor and in a very very thin stream, add 1/2 cup oil very gradually. Adding too much oil too soon will split the sauce
Add 2 teaspoons lemon juice, also gradually, allowing them to mix together
Repeat steps 2 and 3 until all your ingredients have been used up. Do NOT exceed the oil and lemon juice quantities in each repetition
After the 2nd addition of oil, you will notice the emulsion take place. If your sauce doesn’t split, then you’ve done well and added the oil in the required slow manner. You can add any left over lemon juice at the end, but add it slowly as the food processor churns through. If the sauce splits, just stop because it’s ruined. Abort the mission, add an egg white and make aioli instead! Enjoy!