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Toum (garlic sauce)No Mayo

  • Writer: Basma Masri
    Basma Masri
  • May 31, 2020
  • 1 min read

Updated: Jun 1, 2020

Serves 12

Calories (Per serving):43

Carbs: 3g

Fat: 3g

Protein:1g

Toum is a classic Lebanese garlic spread/ dip. But more often then not, people fake it with mayo- Given that my mom hates Mayo- here is the real version.

INGREDIENTS

  • 1 whole bulb of garlic

  • 1 raw medium Maris piper potato ( or any potato suitable for frying potato)

  • 1/2 cup sunflower oil or corn oil

  • 1/4 Tsp salt

  • 1/2 Tsp citric acid

INSTRUCTIONS

  • Slice the garlic cloves to remove any green sprouts.

  • To a juice blender (smaller blade) add the sliced garlic, salt potato & citric acid.

  • Process for a few minutes until the garlic becomes finely minced.

  • Scrape down the sides and blend the mixture again.

  • Whilst the juicer/ blender is running, slowly pour in the oil. This will cause the sauce to emulsify and thicken.

  • Scrape down the bowl, mix, and blend again until a creamy consistency is reached.

  • Serve cold with anything from french fries to Lemon & Garlic BBQ Chicken!

RECIPE NOTES

  • Empty the dip into an air tight container- the dip has a 1 week shelf life.


 
 
 

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