THOOM - ARABIC GARLIC SAUCE
This is that magical white garlic sauce served all over the Middle East in one form or another. Thousands of my felow ex-expats know it as it comes with wonderful Saudi broasted chicken (like Al-Baik). In some countries this sauce is almost mayonaissey, and in others it is a more flow-ey sauce. I like the stiff version, but it is more time consuming as it's harder to blend. Edit: This recipe is stiffer, but flavor authentic to what I had in KSA. If you don't like so much garlic, use less. There are all sizes of garlic heads (made me feel kinda bad that Jennifer B felt so betrayed). Like any recipe, adjust to your own tastes. If you don't know the strength of raw garlic - bite into a piece! And taste as you go like you would do with any dish. I never believed a recipe should be followed blindly - I'm too picky. Bon Appetite!
Provided by Weewah
Categories Sauces
Time 15m
Yield 1 Pint jar, 10-15 serving(s)
Number Of Ingredients 7
Steps:
- Use a blender as the well on a food processor is too big for this. Try a wand blender, I havent, but if you have a strong one, I bet it's just the ticket.
- Drop into the blender: cleaned garlic, egg-white and a few teaspoons oil. Blend and add remaining oil by the teaspoon whilst continually blending. Expect to spend a little time now, dribbling in the canola oil (don't break the sauce!).
- You are creating an emulsion, like mayonnaise. At first it will look runny, but keep dripping the oil in gradually, and it will begin to thicken when about 1/3 - 1/2 cup is blended. Make it as stiff or as relaxed as you like, but if you add oil or lemon too much at a time, it will separate into plain oil & puree'd garlic, not an emulsion.
- If the emulsion is too thick to blend, dilute it with the lemon-juice and later w/ water (when you have the level of flavor you want from the lemon but you want to thin the sauce). Conversely, thicken it by adding more oil -- I have scared myself w/ an emulsion that was very fluid till I realized I had added too much lemon juice. So, more garlic, more oil, more blending and voila, problem solved.
- I like to keep this quite stiff as I use it like mayo, but it's harder to blend that way: it gets so thick you have to use a spatula to knock down the top so it will keep blending.
- When most of the oil is emulsified, salt to taste.
- I have seen Americanized versions of this sauce calling for everything from yogurt to mashed potatoes(!) You not need a dairy product in this. Or potatoes, lol!
- Made this way, this will keep a long time, like mayo (the egg is optional). If it's too garlicky for you, add another 1/2 C oil like you did the first cup. This is the real deal, promise!
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Parsuram Sigdel
[email protected]This sauce is delicious! I love the combination of garlic, lemon, and cilantro.
SHEIKH MOHAMMED MINHAJ
[email protected]I've never made thoom sauce before, but this recipe made it easy. I'm definitely going to be making it again.
Deronda Fondren
[email protected]This sauce is a great way to use up extra garlic. I always have a few cloves lying around and this is a great way to use them up.
Luckson Njima
[email protected]I'm so glad I found this recipe. It's the perfect addition to my Middle Eastern dishes.
Yashoda Baigar
[email protected]This sauce is addictive! I can't stop eating it. It's so creamy and garlicky.
Vanessa Minor
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but the flavors are amazing.
Grl ro
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The sauce is so flavorful and versatile.
Itumeleng Rorisang
[email protected]I'm not a huge fan of garlic, but this sauce is surprisingly delicious. The garlic flavor is mellowed out by the other ingredients.
Zvekisha Wildchild
[email protected]This sauce is a staple in my kitchen. I use it on everything! It's especially good on grilled meats and fish.
Nobert Adaku
[email protected]I love this recipe! It's so easy to make and the sauce is always perfect. I've used it on everything from chicken to fish to vegetables.
sobuj adnan
[email protected]This thoom sauce is a great way to add some extra flavor to your dishes. I used it on roasted vegetables and it was delicious.
Don Cambe
[email protected]I made this sauce for a party and it was a huge hit. Everyone loved it! I'll definitely be making it again.
Fatema akter
[email protected]This sauce is amazing! I used it on grilled chicken and it was a perfect complement. The flavors are well-balanced and the sauce is not too heavy.
spiffatron
[email protected]I've never had thoom sauce before, but I'm definitely a fan now. It's so creamy and garlicky, with a nice tang from the lemon juice.
Ricky Foley
[email protected]This recipe is so easy to follow and the sauce comes together in just a few minutes. I love that it uses simple, pantry-staple ingredients.
Nwabyeze Malcolm
[email protected]This thoom garlic sauce is incredibly flavorful and versatile. I used it as a dip for vegetables, as a spread for sandwiches, and even as a marinade for chicken. It was delicious every time!