Thoom - arabic garlic sauce (recipe)
| Thoom - arabic garlic sauce (recipe) | |
|---|---|
| Name | Thoom - arabic garlic sauce |
| Ingredients | Canola oil • Garlic • Lemon juice • Lemon juice • Water • Salt |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 0.25 |
| Keto friendliness | Keto friendly |
| Calories | 202.7 |
| Fat | 21.8 |
| Protein | 0.4 |
| Carbohydrate | 2.3 |
| Fiber | 0.1 |
| Net carbohydrates | 2.2 |
| Sugar | 0.2 |
| Saturated fat | 1.6 |
| Cholesterol (mg) | 0 |
| Sodium | 1.1 |
| Yield | 1 Pint jar |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Thoom - arabic garlic sauce (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Thoom - arabic garlic sauce (recipe) details
Thoom - arabic garlic sauce (recipe) image(external)
Recipe instructions
- 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!.
Food tags
Lunch/Snacks, Egyptian, African, European, Low Protein, Vegan,, No Cook, Small Appliance
Thoom - arabic garlic sauce (recipe) details
Time:
Prep Time in Hours and Mins:15M
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Contributors: Prab R. Tumpati, MD
