Ingredients
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1
-
1
-
1
-
1/8
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1
-
-
-
-
-
-
-
-
-
-
Directions
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!, Zowie – It’s got the flavor! Really love this, it’s great way to perk up sandwiches , There is a big difference between a head of garlic and cloves of garlic This recipe would get five stars had the garlic measurement been correct If you put in a whole head of garlic, the sauce is not edible
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Steps
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1
Done
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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. |
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2
Done
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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!). |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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I Like to Keep This Quite Stiff as 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. |
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6
Done
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When Most of the Oil Is Emulsified, Salt to Taste. |
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7
Done
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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! |
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8
Done
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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! |
