AUTHENTIC LEBANESE GARLIC SAUCE IN LESS THAN 10 MINUTES !!! BEST GARLIC SAUCE

Lebanese Garlic Sauce "Toum" is the world's best dip for chicken, meat, french fries and many more ...
This garlic sauce is eggless, so creamy and so fluffy. It only has 4 ingredients, but it's all about how you add these ingredients.
Lebanese "Toum" is very easy to prepare as it won't take more than 10 minutes to be ready to serve.
This Garlic Dip is just so perfect with charcoal chicken, bbq meats, shawarma, kebabs and french fries.
Garlic Sauce Ingredients:
1 1/4 cup (180g) peeled garlic
2 2/3 cup (665ml) vegetable oil
1/4 cup (60ml) lemon juice
2 tsp salt
For best results, Please Stick with the exact ingredients.

[@bichhuyentran5385]

I just make it do exactly like your instructions , it's come out perfect, my husband requested to make for him. This is first time to tried. Thank you for shared.

[@SuzyTopAgent]

This looks so good 👍I'm Armenian and enjoy eating this with kebobs, shawerma, and of course pita bread!

[@saitama8075]

Kababs and shawerma are the best with this spread

[@SuzyTopAgent]

@@saitama8075 Definitely agree 👍

[@mus3969]

Hope you have a good day. May Allah bless you with hidayah

[@JonBonesJones84]

This was the best and most precise video out on KZbin. I'll add this, for me it was a little strong. I kept adding oil (1/2 cup at a time) and kept tasting until I got it right where I neededed. I also alternated with the lemon juice as well - about another 1/3 cup.

[@gerihing7494]

how were you able to taste it. I thought the machine can't be stopped. My was fluffy andperfect but way too strong.

[@philmixma9745]

I'm going to try..probably this is the secret why their Shawarma is so tasty..thanks for sharing

[@Naturalchic3]

It tastes incredible ❤️ 👌 Thank you!!

[@SuzyTopAgent]

Watching this again and making this now! It came out delicious last time just like the middle eastern restaurants 😋 I'm Armenian but born and in California so my family loves this delicacy ! Wishing you a wonderful day my friend!

[@COOKNCHALLENGE]

thank you so much and so glad to hear that❤

[@knowledge1972]

@@COOKNCHALLENGE dear lady. Thank you so much for replying each time. I really do appreciate it. The one I made a few days is delicious. A bit loose, but still tasty. Next time will try in the food processor. I was just being lazy. I use my food processor 2 times a year and keep it stored in the box it came in and my blender is on the counter. So it's easier to use the blender. If you celebrate Ramadan, then Ramadan Mubarak. If not stay safe and thank you for helping.

[@pearl3761]

Very clear instructions...thank you! Subscribed :)

[@Food-Dharma]

Yummy I’m gonna make me some today. Is this garlic paste similar to the ones they sell at Zankou chicken? That’s my favorite.

[@yomgurt4837]

how was it?

[@Food-Dharma]

@@yomgurt4837 I found out from another commenter here that Trader Joe’s sells the same type of garlic dip so I resorted to buying it instead of making it myself. And the Trader Joe’s one tasted exactly like what I’d wanted!

[@kcbknitter]

Great video, thanks.

[@disneydame7850]

I Love this stuff!!! Sooooo gooood!

[@lms5608]

Lol the music looping every 20 seconds 😂 but great video, looks delicious!

[@leavingearth3998]

Eat it daily on the bread. Scrumptious

[@atif4evr]

For people who had failed outcome: Finely chop the garlic in the chopper with salt. Then transfer the matter in the blender. Slowly add oil in a thin pencil like stream add little lemon juice. Scrap the sides. Blend again. Keep adding the thin stream. Add lemon juice again. Blend until the stream of oil is reserve is over. If the taste is strong open the container and Keep it in the refrigerator until the punchu flavor is settled. If the process fails. Seperate the oil from the matter and add it again slowly until emulsified.

[@Teedrawings]

Yes once i made this and it had really strong smell so i keep it in the refrigerator with lid open and the flavour settled down very well ..for me it was by chance because first time i thought i m failed in this procedure but after 2 3 days the sauce became so yumm😂❤

[@carvingtheway]

U just can't get enough of it 🙈🙈😊😊

[@dayadesilva7144]

I followed the recipe and way you made it. but it curdle. so I beat first egg white , then poured the curdled one into the egg white mix while beating, it came out very nice fluffy texture. what do you think about that? is it good to add egg white? Thank you

[@COOKNCHALLENGE]

for some recipes they add egg white, but it won't last long in the fridge. for next time, make sure the garlic is FINELY crushed before adding the oil (add the oil VERY VERY slowly).

[@seanmiller3912]

I just made this receipt and while to taste good… it’s so spicy! What did I do wrong and how can I tamper down the spice without wasting the dip I’ve already made? Thanks!!!

[@COOKNCHALLENGE]

it depends on the type of the garlic. you could add 3/4 to 1 cup of vegetable oil to reduce to spiciness of the dip.

[@erickay245]

Weigh it out instead of using a measuring cup. I do between 165-70 grams of garlic.

[@mwatson9525]

I finally made it! The texture is amazing! However something went wrong. When I initially taste it there is a good flavor but there is a strong after taste (bite) to it. Help!

[@COOKNCHALLENGE]

you might be using Chinese garlic, it's has an extremely strong taste. In this case, add extra 1/2 to 3/4 cup of vegetable oil.

[@mwatson9525]

COOK-N-CHALLENGE thank you so much for your suggestion. Just an update I’m unsure of the import country. However my bf loved the strong bite. After a night in the fridge the bite went away and it was perfect. I will continue to follow your recipe. It’s foolproof. I used safflower oil which was a great neutral oil. I tried olive and avocado oil for the heck of it. Never again! lol

[@wildk5367]

M Watson I’m pretty sure you can soak your garlic in ice water for like 30 seconds and it brings the flavour down a notch, because my garlic is very potent and I found that works well from a site

[@ConcertsMtl]

It depends on the oil you use. Try some light oils like avocado oil.

[@3636lk]

sounds to me like to much lemon juice

[@rhythmfadia5136]

Can we use frozen garlic or does this work best only with fresh garlic....I have made toum a few times, been successful a couple times, liquid a couple times...but it has been tasty always so I didn’t mind eating liquid toum😂would love to consistently make perfect toum!

[@COOKNCHALLENGE]

to make it perfect, make sure the garlic is dry, and blend it very well before adding other ingredients.

[@knowledge1972]

Yes, mine turned out watery too, but the taste was just.like garlic sauce from the restaurant so we used it anyway. I did try to fix it with one egg white and it turned out a bit better, more solid but still somewhat runny.

[@COOKNCHALLENGE]

@@knowledge1972 you should make sure that the blender and the garlic are completely dry. and the oil should go extremely slow and thin, after the garlic is very well crushed, while the blender is on high speed.

[@knowledge1972]

@@COOKNCHALLENGE my blender was on high speed and I did go slowly with the oil. However, the first time, when I got fed up of running the blender so long and nothing was happening, there was literally heat coming out of the mixture. Do you think that as the blender ran, it heated up the mixture too much which prevented it from emulsifying? I noticed that some recipes, the people put ice and garlic together in the beginning.

[@COOKNCHALLENGE]

@@knowledge1972 the problem might be from the blender. and for this recipe (real Lebanese garlic sauce), the garlic should be completely dry, you cannot add ice to it as it would turn liquid for sure.

[@nidakakitchen]

yummy yummy

[@davidsalem2896]

Love the music. Song please?

[@COOKNCHALLENGE]

just type on google: happy background music for cooking videos

[@xyzxyz23513]

Good

[@8nansky528]

I ADORE READING

[@wendymackenzie3273]

i did it twice but still come out yellowish n seperated between oil n garlic! not sure what went off?

[@azharhussain6344]

Please guide me if I want to make 500gm garlic sauce then what will be the quantity of ingredients.

[@COOKNCHALLENGE]

use half quantity of all ingredients.

[@azharhussain6344]

@@COOKNCHALLENGE thank u

[@wafbut1]

Some recipes add potatoes. How would I add it to this one?

[@COOKNCHALLENGE]

This is the original recipe, and potatoes cannot be added to it. For the other recipe, use: 1/2 kg of boiled potatoes 12 cloves of garlic 85ml (1/3 cup) vegetable oil 60ml (1/4 cup) lemon juice 40ml (2 tbsp) white vinegar 1 tsp salt

[@wafbut1]

COOK-N-CHALLENGE great thank you!!

[@paulchedrawee4680]

With the garlic

[@sofiaashfaq280]

I made it yesterday and it turned out very good except the oil is separating now. Where did I go wrong.

[@COOKNCHALLENGE]

did you put it in the fridge or freezer?

[@paulchedrawee4680]

Do not put it in the fridge cover because of condensation. When vaper evaporated then you stor it for one month or 6 month freezer

[@asksimon9813]

What if one doesn't have a food processor with an opening for sipping the veg oil slowly? I did it with such food processor - the paste was liquidy

[@COOKNCHALLENGE]

it cannot be made with closed food processor as the oil must be added slowly while the processor is on high speed

[@zapwatt]

What does "sa7tin" mean?

[@msvm76]

Oh this looks great!!

[@carolinesiebers]

How long does it stay good for?

[@COOKNCHALLENGE]

4 to 6 weeks

[@crazycrazyabdc]

Can we use olive oil instead of vegetable oil

[@COOKNCHALLENGE]

no, not recommended. it will turn a bit bitter as the olive oil has a very strong taste.

[@3636lk]

I use regular olive oil, extra virgin has to strong of a taste and ruins the sauce. Soybean is actually the best oil to use for thickness.

[@paulchedrawee4680]

Don't do it

[@nicomedico5581]

Do i have to cut off the stem in the middle of the garlic?

[@COOKNCHALLENGE]

no, just peel the garlic and put it as it is

[@pastel_hannahsusanproducti7594]

Noicee

[@edwinamaya5916]

I have tried twice and both times came out very liquid can you tell me why is that ?

[@COOKNCHALLENGE]

you have to add the oil very slowly. otherwise it will separate

[@edwinamaya5916]

COOK-N-CHALLENGE and also to in also a lot garlic after taste

[@Nutmegp]

Could this be done with butter or olive oil or something instead? Veg oil is so bad for you

[@COOKNCHALLENGE]

impossible to be done with butter. with olive oil the taste will be a bit bitter as olive oil's taste is so strong.

[@Nutmegp]

@@COOKNCHALLENGE what about avocado oil or something? I'm wary of things like canola, veg and sunflower oils. I love butter so that's a shame but I guess because it's dairy it would split or something when mixing it this much

[@COOKNCHALLENGE]

@@Nutmegp it will still taste good with olive oil. Go for it with olive oil.

[@3636lk]

Use regular olive oil not EVOO, I make it all the time with regular olive oil.

[@yuenrafael9111]

Is that a food chopper or food processor?

[@COOKNCHALLENGE]

it's a food processor

[@nairatumanyan8851]

👍👍👍👍

[@xariz8642]

Is it possible to add lesser oil?

[@COOKNCHALLENGE]

i've never tried it before to be honest

[@paulchedrawee4680]

Will split and never get fluffy

[@myemperor]

Give me a little chicken with that Toum, por favor...

[@EspritArkitekt]

can u use olive or grapeseed oil instead?

[@COOKNCHALLENGE]

nop. it will give a bitter and strong taste

[@nsx001]

@@COOKNCHALLENGE how about soybean oil?

[@COOKNCHALLENGE]

@@nsx001 i have never tried it before to be honest

[@nsx001]

@@COOKNCHALLENGE any alternative to canola oil? It is too expensive

[@COOKNCHALLENGE]

@@nsx001 use any vegetable oil. in restaurants they use the cheapest vegetable oil.

[@kyproset]

although I did it before, this time I used Chinese garlic and it remained just liquid, it wouldn't solidify. I wonder why.

[@COOKNCHALLENGE]

finely blend the garlic then start adding the oil bit by bit (on high speed)

[@williammorales2234]

Which food processor is this?

[@COOKNCHALLENGE]

It's a ninja blender

[@EspritArkitekt]

how can u make this without a blender? u know, old skool style

[@COOKNCHALLENGE]

this recipe cannot be made without a blender. but you can make another hand made lebanese garlic sauce that also taste amazing by using mayo, garlic, olive oil, lemon juice and salt.

[@EspritArkitekt]

@@COOKNCHALLENGE i'm allergic to mayo :/ so how was this made back in the day before electrical appliances, or is this a modern sauce?

[@COOKNCHALLENGE]

@@EspritArkitekt unfortunately it cannot be done without a blender

[@EspritArkitekt]

@@COOKNCHALLENGE what a pity

[@spd3ictpro]

Use mortar to crush the garlic. Then use a whisk, add oil and lemon juice slowly

[@xuscbs]

Didn't work for me, maybe my food processor doesn't have the same power. Which setting do you use?

[@mattgotsskill]

999999% of the time the issue is adding the ingredients together to fast, you have to be very easy with the oil and lemon juice

[@COOKNCHALLENGE]

i use ninja blender. the blade should be fast and close to the bowl. Tip: try to add the oil very slowly

[@xuscbs]

@@COOKNCHALLENGE - I know the trick is to let the oil drip very slowly. Which speed setting do you use? Or does it not matter?

[@COOKNCHALLENGE]

it should be high speed

[@bibis6715]

Omg same problem. I used my old processor. But for this garlic sauce i am gonna buy a new food processor)) i rally really hope it will work. My husband badly wants me to make for him this sauce 😊😅

[@spinedoc18]

Why does no one use olive oil?

[@COOKNCHALLENGE]

using olive oil will make it very strong (kind of bitter taste).

[@aliAlyacoub]

Doesn't taste like garlic if you did use olive oil

[@bobbyt9431]

Hmm seems weird to me also using plain vegetable oil in something considered "authentic". That could be anything from pure soybean oil (which I doubt was even in Lebanon until recently) to a blend of various plant oils in more expensive brands. 100% canola was probably the original oil used. Oil type actually has huge differences in physiological health effects.

[@3636lk]

I do Doc, only regular not EVOO

[@spinedoc18]

@@3636lk Does it taste bitter as everyone says? Can I get your recipe?

[@myong2206]

can i use vinegar instead

[@COOKNCHALLENGE]

nop, you can't. it will separate

[@myong2206]

COOK-N-CHALLENGE i actually tried this and it worked!!

[@gforcekaras]

I've tried this 2x and both ended up a watery mess. Tried another video's idea with adding egg whites to try to fluffen it up again and failed. Even adding regular mayo didn't help. I guess I'll keep begging for more toum next time I'm at the restaurant lol!

[@mohsenqureshi6318]

I had this same problem before. Next time make sure you finely grind the garlic before you begin adding the oil. The garlic needs to break down first in order to begin the emulsification.

[@atif4evr]

Finely chop the garlic in the chopper with salt. Then transfer the matter in the blender. Slowly add oil in a thin pencil like stream add little lemon juice. Scrap the sides. Blend again. Keep adding the thin stream. Add lemon juice again. Blend until the stream of oil is reserve is over. If the taste is strong open the container and Keep it in the refrigerator until the punchu flavor is settled. If the process fails. Seperate the oil from the matter and add it again slowly until emulsified.

[@Teedrawings]

I can help you this is easy In a blender add 3 garlic cloves ½tsp salt and 1 cup milk blend it very well then keep blending and you'll start adding your 1 cups oil but first add ½cup oil very slowly thread like after blending again add your ½cup oil that was left now keep blending now you will repeat with addition 1 cup oil thread like keep blending !! And when you're done add 3 drops of lemon juice and its done keep it in the fridge this is the best recipe so good❤(make sure the milk and oil are cold)

[@ggdd-u9n]

Lemon jus ad befor oil

[@elienehme_]

Is the blender on high or low?

[@COOKNCHALLENGE]

high speed

[@paulchedrawee4680]

On low it will separate always higher

[@cyndifoore7743]

Definitely going to make this but in a smaller portion. When you make another video please don’t loop your music.

[@anneaktherkhushi6574]

Why my one is very very hot any tips for thatplz

[@COOKNCHALLENGE]

you mean spicy? this might be from the type of the garlic. you can add another 1/2 to 2/3 cup of vegetable oil to the recipe.

[@mayaajar4423]

Mine turned out spicy too, but the looks and texture is all good

[@COOKNCHALLENGE]

@@mayaajar4423 it depends on the garlic type. next time try to add another 1/2 to 1 cup of vegetable oil.

[@judgmentday221]

All you need to add are Garbanzos and Tahini then you get Hummus but i'll stick to olive oil, instead of vegetable oil.

[@COOKNCHALLENGE]

there is a hummus and baba ghannouj video recipe, you can check it :)

[@aribbonatatime]

Last 4 weeks? Not in my house 😂. Try 4 hours 😂

[@garlandgarland940]

you lost my a vegetable oil, why didnt you use olive oil??

[@danamcwhite]

Potato Starch is add before

[@28Justchecking]

Don't Don't As a real Lebanese Don't. This is for home use not restaurant. Potato scratch and mayo are used for 1 pple who are not able to do it as per the tradition 2 to being cheap and wanna cut on oil. 3 for restaurant as cost is cheaper.

[@johnq.citizen8076]

YOU'RE SUPPOSED TO USE OLIVE OIL, NOT CRAPPY TASTING VEGETABLE OIL!

[@COOKNCHALLENGE]

not at all. olive oil is too strong and the garlic sauce will have a bitter taste. olive oil CANNOT be used to make garlic sauce.

[@johnq.citizen8076]

@@COOKNCHALLENGE Sorry, you're wrong. Olive oil is the cooking oil that is used in traditional Lebanese cuisine.

[@COOKNCHALLENGE]

​@@johnq.citizen8076 it is, but NOT IN THE GARLIC SAUCE. trust me.

[@dustinryan1336]

@@johnq.citizen8076 you couldn’t be more wrong. You use a flavorless light oil in these types of emulsions, common knowledge.

[@mrstephenthomas100]

It's very nice but,,,,,,,,,,,,,,,,,,,,,boy is it strong..........................

[@COOKNCHALLENGE]

not at all, it's simple amazing.

[@mrstephenthomas100]

@@COOKNCHALLENGE I am sure I didn't do anything wrong but it really bites, made my eyes water. In fact socks blew off feet!🧨🧨🧨🧨🧨🧨

[@COOKNCHALLENGE]

@@mrstephenthomas100 it depends on the garlic you use.

[@johnbrisk964]

reduce garlic from 11/4 cups to 3/4 or even half cup

[@projectswipe8804]

@@johnbrisk964 but keep the other ingredients the same?

[@rae3356]

This audio loop is terrible

[@rae3356]

smexii wow thank you for the advice.

[@miketuttlesmusic]

@Taylor's Pride & Punch - Let people make their own (very valid) comments in peace, or berate them... Seems you choose the latter. Good job.

[@judgmentday221]

Why not use Olive oil instead? Most Vegetables oil are made from seeds, not very good for you!!!

[@COOKNCHALLENGE]

olive oil is so strong and will make the taste bitter.

[@paulchedrawee4680]

Oil olive is acidic will give you bitterness

[@starky17]

I always fail on this one

[@COOKNCHALLENGE]

you should make sure that the blender is on high speed during all the process, blender is completely dry before crushing the garlic and the oil should be added very very slowly.

[@qasimshahid5703]

very nice plz recipe send me in urdu plz

[@COOKNCHALLENGE]

1 1/4 کپ (180 گرام) چھلکا ہوا لہسن۔ 2 2/3 کپ (665 ملی لٹر) سبزیوں کا تیل۔ 1/4 کپ (60 ملی لٹر) لیموں کا رس۔ 2 چائے کا چمچ نمک۔

[@bella7855]

Can I add egg of this recipe?

[@RAJ13289]

It’s not come as you have done in video

[@COOKNCHALLENGE]

you have to add the oil very slowly and make sure the blender is dry and on high speed