Toum is a classic Jordanian sauce made by slowly whipping garlic cloves with olive oil into a thick, white emulsion. Since it needs no cooking at all, it's ready to serve the moment it comes together. With no flour or grain-based additive in the mix, it's also an easy fit for anyone eating ketogenic.
Blend the garlic cloves with the salt in a food processor until it forms a smooth paste.
With the processor running, add the olive oil drop by drop at first, then in a thin stream once the mixture turns white and thick.
Keep alternating the remaining olive oil with the lemon juice, whisking until the texture turns thick and glossy.
Add the olive oil truly drop by drop at first; pouring it in too fast breaks the emulsion and the sauce won't come back together.
If the garlic tastes too sharp, add a teaspoon of ice-cold water and keep whisking; this keeps the texture right while softening the flavour.
Admin DadaGastro · verified in test kitchenZeytinyağını ilk dakikadan itibaren ince bir akışla döktüm, emülsiyon hiç tutmadı ve robotun içinde yağla su gibi ayrıştı, tarifin uyardığı gibi damla damla eklemek gerçekten şarttı.
Aynen öyle, ilk aşamada damla damla eklemek emülsiyonun tutunacağı bir çekirdek oluşturuyor; o çekirdek kurulmadan hızlı yağ eklenince asla toparlanmıyor. Yeniden başlarken bu kez ilk birkaç dakikaya sabırla yaklaşın.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.