Restaurant-Style Toum
This restaurant-style toum recipe uses cooked, chilled starch, then blends it with mashed garlic, salt, lemon, egg, and oil added gradually in a food processor or blender. The chef explains that the key to a successful texture is cooking the starch well, then chilling it completely before blending, adding the oil in batches, and keeping the mixture cold.
A fluffy garlic sauce or dip used in Middle Eastern cooking.
Like a whipped garlic mayonnaise without eggs.
Add the oil slowly so the sauce stays light and stable.
Ingredients
- Water
- Starch
- Garlic
- Salt
- Egg
- Lemon juice
- Oil
- Ice
Instructions
- In a pot on the stove, bring 600 ml of water to a boil.
- In a bowl, mix 3 tablespoons of starch with cold water until the starch has dissolved completely.
- In the pot on the stove, add the starch mixture to the boiling water, stirring continuously until it thickens and boils for about 2 minutes, until the starch taste disappears.
- In a strainer or perforated utensil, transfer the cooked starch, then pour regular cold water over it to cool the surface and prevent a skin from forming. Then place the starch in the refrigerator or freezer until completely chilled.
- In a food processor or blender, blend the chilled starch at the highest speed until smooth.
- In the food processor or blender, add 45 g of crushed garlic with a pinch of salt, after first mashing the garlic until it becomes paste-like.
- In the food processor or blender, add the juice of half a lemon to the mixture.
- In the food processor or blender, add the egg; the egg white and yolk may be used together, as the chef did.
- In the food processor or blender, run the machine, then gradually add 250 ml of oil, stopping and stirring with a spoon as needed.
- In the food processor or blender, add 3 ice cubes while blending if the mixture becomes less cold or if the consistency needs thinning.
- In the refrigerator, leave the toum for several hours after finishing so the consistency can set.