{"id":722,"date":"2015-01-31T05:09:28","date_gmt":"2015-01-31T05:09:28","guid":{"rendered":"http:\/\/www.k7farm.com\/blog\/?p=722"},"modified":"2016-12-23T04:39:28","modified_gmt":"2016-12-23T04:39:28","slug":"toum-lebanese-garlic-sauce","status":"publish","type":"post","link":"https:\/\/www.k7farm.com\/blog\/?p=722","title":{"rendered":"Toum (Lebanese Garlic Sauce)"},"content":{"rendered":"

Oh, this stuff. \u00a0We used to live near Dearborn MI)\u00a0and had easy access to Lebanese food. \u00a0With every meal came pita bread and the garlic sauce with the mayo-like consistency. \u00a0There seem to be two varieties (that I noticed – we didn’t eat at every place out there but we did try our fair share of Lebanese restaurants during the years we were close). \u00a0The stuff that I came to know and love as a traditional sauce, and then I noticed on restaurant carried a sweeter variety that I didn’t really care for. \u00a0After trying many different recipes and techniques, and wasting gallons of oil in the process, I finally found a technique and a recipe that produced true every time – and tasted\u00a0exactly\u00a0<\/em>like the stuff we would crave. \u00a0We would buy several cups at a time at some Lebanese bakeries and the pita to go with it just to snack on. \u00a0When I first made this recipe I jumped up and down with excitement. \u00a0It’s one thing to make something that is really good – but I get very\u00a0excited when I can re-create a favorite meal or snack in my own kitchen for a fraction of the cost. \u00a0We don’t eat out often, so being able to bring the restaurant to my kitchen is an exciting thing. \u00a0Now we have moved far away and there are no Lebanese restaurants within reasonable driving distance, so I am very happy to be able to recreate a few dishes here at home.<\/p>\n

I have made this in a blender, food processor, and immersion blender. \u00a0I had the very best luck with a normal blender and the immersion blender. \u00a0If using a food processor you need to add the oil very slowly – drop by drop, or add oil in a very thin stream, pausing the stream every few seconds to allow the oil to become completely incorporated before adding more. \u00a0Too much oil at the wrong time or too quick will ruin this.<\/p>\n

I had consistent results when using room temperature ingredients. \u00a0I’m not positive that is important for emulsification to occur (for the oil and other liquids to combine). \u00a0I use raw eggs from my chickens, and the fresh eggs are kept on my counter in an egg basket until used – so everything has always been at room temperature.<\/p>\n

Some garlic can be more potent than others. \u00a0Some garlic cloves are much bigger than others. \u00a0Use your own discretion as far as how many garlic to use – I like 5 medium sized cloves. \u00a0Not teeny tiny, but not the huge cloves found on elephant garlic. \u00a0If the taste is too strong, try adding a bit more oil.<\/p>\n

Use a squeeze bottle, peri-bottle or some other lidded container that is easy to control the speed at which the oil can be squeezed out to avoid mishaps. \u00a0Sometimes if I am using a measuring cup, I put too much in at once and ruin the batch.<\/p>\n

Ingredients<\/strong><\/p>\n