Quick Garlic Sauces
- Soomaali
- Soos Tuun
- Français
- Sauces à l’ail vite faites (Aïoli)
- العربية
- صلصة الثوم – ثومية
By Leila & Abdullahi · ·
The moment we first tasted this garlic sauce, we knew we had to make it at home. Every time we go to a restaurant that serves it, we usually buy a few extra containers of the sauce for later use. The sauce, however, cannot be kept in the fridge for more than three days. This is one item you cannot stock on.
For us, grilled meats such as kebabs, shish taouk, and kofta, are not the same without a good garlic sauce. A while back, a family member invited us to a Mediterranean restaurant that served succulent, charcoal-grilled meats but when we were told that they did not have the garlic sauce, it felt like a big let-down. Like good guests, we hid our disappointment from our host, but that is one restaurant we won’t be going back to any time soon.
The garlic sauce, known as toum (Arabic ثوم), is traditionally made with loads of garlic, a good quantity of lemon juice, some salt, and a flavourless oil. Creating an emulsion out of these ingredients requires lots of practice and patience. If mastered, the results are amazing. For this post, we opted for an easier method that yields excellent results each and every time. If you know how to push the buttons on your blender, you can make this quick and easy garlic sauce. The oil, garlic and lemon juice are helped along by the addition of an egg white. An alternative to the egg is cornstarch (cooked with a little water) or mashed potatoes.
For those who cannot have raw egg, we included another quick and easy recipe that yields a sauce that is also delectable. It is made with mayonnaise (regular or light), drained non-fat yogurt, freshly-squeezed lemon juice, a little salt and garlic. The quantity of garlic is entirely up to you; just make sure the garlic has a paste-like consistency before adding it. Just this morning, we scooped a spoonful of the garlic sauce on top of ful mudammas and it elevated the dish to another level!
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Recipe #1
Recipe #2
Method
Tap a step to mark it done.
Steps for preparing garlic sauce #1 Place all the ingredients, except the oil, in a blender. Blend for two minutes.
While still blending, add the oil slowly.
Blend for one more minute. Refrigerate for up to three days.
Garlic sauce #1 Garlic sauce #1 Steps for preparing garlic sauce #2 Crush the garlic into a paste.
Place all the ingredients in a bowl.
Stir well until combined. Refrigerate for up to a week.
Comments
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Thanks for this recipe, i would like to make egg-less,but option of using mayonnaise is not an alternative as mayonnaise contains eggs.
Many many thanks for the recipes you have provided. It is an absolute delight to reproduce such wonderful food. And the taste is exceptional! Thank you again.
You are most welcome, Steven. Thank you very much for your wonderful compliment.
الله الله تسلم ايــــــــــــــــــــــدكــ
الله يسلمك
Masha Allah! You guys are great, I love garlic source never knew it was that easy! Thank you soo much il give it a try ASAP & keep up the good work guys
Thank you for taking the time to leave a comment. We hope you will like it.
As expected, your creativity and resourcefulness are amazing. You have turned this recipe into a pain-free, easy and delicious one. Yes, I agree, one cannot have a lot of dishes, especially chicken, without this sauce. My family back in Egypt is highly impressed with your recipes and so is my family here in Jeddah. Thank you so much folks. Allah ye’teekum alf afiah. Wishing you a very happy Eid Al-Adha.
Thank you so much, Mouchira, for your awesome comment, and thank you for your confidence in our recipes. We hope you and your family had a very happy and blessed Eid.