Toum, is an African food with Lebanese origins. It is an amazing garlic sauce that is fast and easy to make. Choose any method of your choice in preparing this but I prefer the use of blender because it requires minimal oil, time, and energy.
1 lemon juice
1 egg white
5 cloves garlic
2 tablespoons of iced water
1 cup oil (neutral)
Salt (1 pinch)
Peel the garlic very well and if you are using the food processor, make sure all that all the ingredients are at room temperature for a more reliable outcome – about four cups of vegetable oil will be required. In addition, iced water and egg white are not compulsory, but if you are using blender make them available.
Put the garlic cloves, the pinch of salt and one-quarter of the lemon juice in the blender. Blend on a medium speed and scrape the sides down when the garlic flies everywhere during the process of blending.
Now add the egg white and blend on medium speed, add half of the oil, little by little, be careful, and pour it in gently. Here the emulsification will take place because of the gently pour of the oil. If otherwise and the sauce looks like it has split, then something is wrong. In that case, you may need to remove half the amount, add another egg white, whizz away, and re-pour what had already split. By now, the emulsification should have taken place.
Switch to a slow blend and gently again add the rest of the lemon juice, add the remaining oil, also slowly, pour slowly.
Add one or two tablespoons of the iced water, now you will see the consistency change into something wonderfully creamy and light.
Add the garlic and salt in the food processor and run for 10-20 seconds. Stop processor and scrap garlic down the sides, run for about 4 times for 10-20 seconds, until the garlic starts to turn pasty and looks crushed. The crushed look and feel is very important to reach while you are processing the ingredients.
Turn the processor back on until the end; now add the oil to the processor slowly in a thin stream, each half cup at a time. After the first half, you will see the garlic emulsifying and turning into a paste. Add half teaspoon of lemon juice very slowly, also in a thin stream. Wait for few seconds until the lemon juice is well absorbed.
Repeat again by first adding half cup of oil, waiting a few seconds, then add half teaspoon of lemon juice until you’ve used all the ingredients and the process will take 8-10 minutes.
If the paste is turning liquid is an indication that you have added either much oil or lemon juice, or at a fast rate and if the paste completely breaks. Sometimes adding a cube of ice will help. Enjoy the Toum.