What is the difference between aioli and toum?

What is the difference between aioli and toum?

Both are made with a base of garlic, salt, and oil (often olive oil though vegetable oil is also used), though aioli sauce can sometimes contain egg too as a stabilizer. In contrast, toum relies solely on the garlic as the stabilizer.

How can I make my toum thicker?

To thin the dressing out somewhat I started adding cold water, about a tablespoon at a time. The mixture instantly began to thicken into a full bodied, creamy mass.

What goes well with toum?

Toum’s aggressive flavor is best paired with ingredients that can compete—grilled meats are the obvious choice, but the sauce can be mashed into charred eggplant to make a dip or drizzled over roasted vegetables. Anything that needs a hit of garlic and acid will be better with toum.

How long does toum keep in the fridge?

How long does toum last? If you keep it in an airtight container, this garlic sauce will last 3-4 months in the fridge!

Does toum need to be refrigerated?

Store toum in an airtight container in the refrigerator. This recipe makes a pretty big batch, but it should keep for up to 4 weeks and it can be used on so many things.

What toum means?

Toum. Toum or Toumya (Levantine Arabic: ْتُوم “garlic”) is a garlic sauce common to the Levant. Similar to the Provençal aioli, it contains garlic, salt, olive oil or vegetable oil, and lemon juice, traditionally crushed together using a wooden mortar and pestle.

How long does toum last in the fridge?

3-4 months
How long does toum last? If you keep it in an airtight container, this garlic sauce will last 3-4 months in the fridge! After that time, the strength of the garlic will start to fade.

What are the ingredients in Toum?

Although the classic ingredients are garlic, olive oil, lemon juice, and salt, there is a popular variation that includes the addition of mint. Traditionally, toum would be made with a mortar and pestle but I find that a food processor or powerful blender creates a thicker, creamier consistency.

What is the best way to cook with Toum?

Toum is a staple of Lebanese cuisine, and more than just another condiment. This garlic sauce is great for stirring into soups and pasta, marinating chicken, and tossing with roasted vegetables; it adds an energetic punch of garlic to anything without requiring the hassle of peeling and mincing.

How do you make Toum sauce?

They’re often served with a tahini sauce but using the toum instead will make a nice and flavorful change: Gather the ingredients. Start by crushing garlic cloves until they reach a smooth consistency. Add salt and mix further. Once garlic and salt are of a desired, smooth consistency, gradually add in oil. Add lemon juice and mix.

How do you make a Toum with garlic?

After about 1/2 cup of oil has been added, the garlic and oil should come together to form the beginnings of the toum. This stage is called emulsification. You’re looking for a creamy consistency, with a little stiffness. Add a little lemon juice.