If you have ever eaten shawarma or shish tawook at a middle eastern or Lebanese restaurant, you must have seen the creamy white sauce, with the delectable smell of garlic and scrumptious combination of garlic and lemon. This garlic sauce is known as Toum or Toom “صلصه ثوم” and if you love garlic, this sauce will be your new best friend. It is great as a dip, spread,or companion to roasted or grilled meat, chicken or fish . It is a great way to jazz up your favorite sandwich. Think of it as your versatile, easy, homemade vegan mayonnaise or cream sauce and have fun experimenting with it
If you try to google toum or middle eastern garlic sauce you will come across many recipes that use a huge amount of oil, others use raw eggs and others use potatoes. None of that works for me. I want a garlic sauce or cream that is velvety and smooth, with the consistency of sour cream or mayonnaise (not too runny or too thin), I want it to pack a garlic punch and I want it to a hint of tantalizing lemon which works perfectly with garlic and above all I don’t want a recipe with CUPS of oil! This recipe checks all the boxes and it is vegan too.
One year ago:Fteer falahi (layered filled flat bread)
Two years ago: Roasted garlic chicken pizza with roasted peppers and onions
Toum “middle eastern garlic sauce”
Ingredients:
2 tablespoons corn starch
¾ cup of water
2 to 5 cloves of garlic finely minced (see notes)
1 teaspoon lemon juice or vinegar (more if you like a stronger lemon taste)
3 to 5 tablespoons vegetable oil or olive oil (see notes)
Pinch of salt
Instructions
Dissolve the cornstarch in water and place it in a pot over medium low heat
Beat with a whisk continuously until the mix thickens and starts to bubble, whisk for two more minutes
Take the mix off the heat and allow it to cool completely
Mince the garlic finely with the salt
Add the garlic to the starch mix and add the lemon or vinegar
Place the mix in the blender or food processor and beat with the blade until the mix starts turning white
Drizzle the olive oil one teaspoon at a time while running the blender or the food processor (you want the blade to beat the oil into the mix)
Keep adding the oil until you get a smooth mix that is the consistency of mayonnaise. You may not need the whole amount of oil
Serve immediately or store in the fridge in an air tight container
Notes:
The amount of garlic depends on how strong you want the garlic taste to be, you can start with 2 or 3 cloves and add more if you want the taste to be stronger. You could also add the garlic while the starch slurry is still warm, that will take that raw edge off the garlic and tone the taste down a little
The amount of lemon juice or vinegar depends on how tart you like the sauce to be
I used to make this recipe with olive oil because I like its nutty richness but it became a little bitter with storing on a couple of occasions. Try it out with olive oil and with vegetable oil and see which one you like best.
You can store the garlic sauce in the fridge for 10 days up to two weeks. If it thickens during storage, add a tablespoon of oil and pulse it in your blender.
صلصة الثوم
2 ملعقه كبيره نشا
3/4 كوب ماء
2 الى 5 سن ثوم
1 ملعقه صغيره عصير ليمون او خل ابيض
3 الى 5 ملاعق كبيرة زيت نباتي
رشه ملح
الطريقه
نذيب النشا في الماء و نضعه في وعاء على النار مع التحريك المستمر حتى يصل لدرجه الغليان
نرفعه عن النار و نتركه ليبرد تماما
نهرس الثوم مع الملح و نضعه في الخلاط مع مزيج النشا البارد و نضيف عصير الليمون او الخل
نصب الزيت بشكل تدريجي حتى نحصل على ابيض بقوام المايونيز
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