This is an exceptional tutorial. Very detailed with explanations on little but important aspects of the process which helped be know what to look for as I went along. Thank you! If you use a plastic squeeze bottle it helps moderate the addition of oil in increments either less than a tablespoon or more. I use them for lots of things and pay around 1 dollar US for them.
Looking forward to trying. I need to reduce my salt intake, shop sauces are very high in salt, home made garlic sauce could be the answer. Thanks for the video
Thank you, I am very diverse in this channel, but I love making cooking videos! I have a few in the play list which might interest you, but I do like making Lebanese food the most! And yes, there are more coming!
Thanks Syedlrfan! I got this explanation of a search to help explain why, but generally, the intense heat only lasts a couple of days, which is when I enjoy eating it the most! 😆 "Its strong flavour comes from the activation of the enzyme alliinase, when whole cloves are prepared, and its reaction with alliin, resulting in allicin and the formation of organosulfur compounds. Because garlic potency depends on how much alliinase is released, crushed garlic is more pungent than sliced garlic." www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=foodandnutrition.org/from-the-magazine/garlic-the-spicy-vegetable/%23:~:text%3DIts%2520strong%2520flavor%2520comes%2520from,more%2520pungent%2520than%2520sliced%2520garlic.&ved=2ahUKEwiJg4zawoeAAxU6gFYBHandC2oQFnoECA4QBQ&usg=AOvVaw2xUSSerT1rs7Hsen3j-0UW
Thanks for the detailed instructions. I wish I had seen your video before I attempted to make this as mine turned into a runny mess. Now I have a better understanding of the timing and how to add the oil and lemon. I'm looking forward to trying this recipe again and getting it right this time. Thanks again!
Thanks for the message GLM! In more recent times when I found the garlic to be dry or poor quality which happened the other day and the garlic became runny, I just prepared anther half cup of garlic. Then instead of using oil I just slowly introduced the runny garlic sauce into the blender. I put in only a little at a time as I would do normally with oil and it worked nicely. Furthermore, if it wasn't going to work I was happy to just use the runny garlic in our cooking which tastes great as well. I hope this helps further!
Thank you for this video explaining to slowly add oil/lemon made a huge difference thank you! Also Thoughts on pungent taste, saw a chef say remove the stem inside garlic, thoughts? will try that next time. But Thank you again!
You are welcome! Taking the stem out may help marginally from my experience, but unfortunately, garlic, by its nature, is a friend testers! 😊 However, it is the best medicine for me personally, and we eat it regularly.
Thanks David, garlic is good to build our immune system, which I need due to food issues that I have had since I was a baby after surviving severe cholera back in Lebanon. I don't know the extent of your immune issue, but this may help you, too. 🙏 P.S. It's a long story, but I was made in Australia! 😆 🤣 😂
This looks same as I do when I add garlic to mixture of sour cream and mayonnaise. I would like to taste this and see if there is big difference. Thank you for video
I don't think it would, but you can use the traditional method using a mortar and pestle! It's a lot harder and takes longer, but it definitely works if you go really slow.
I just realized that its that easy to make Garlic Sauce like way back from Oman. but I have a question when I refrigerated the sauce, does it normally hardens a little bit? then when it melts, the oil splits from the sauce. I don't know if I did something wrong but the consistency when I first made it was perfect.
Great video! My wife said she definitely needs one of those Braun blenders. I always wondered how garlic sauce got so fluffy....can you use olive oil instead of vegetable oil? Tks Moussa.
This is the garlic sauce i want. Some restaurant serve their garlic sauce like more of mayonaise which is a little disgusting. Dip your fried chicken in this sauce and oh man...
You are spot on Willie! They use mayonise, and it's nowhere as good. We eat BBQ, grilled, roasted, and any other type of chick with this garlic sauce! Plus, other types of meats. Just yesterday, I tried it with pork, which was very nice!
@@quantumhomeimprovements It's a date! Am planing to make a batch of Toum for Valentine's day, where I'll be coating a Ribeye before vacuum sealing it for a 2hr Souvide bath (followed by some serious searing). Will let you know how it turnes out. D
@@quantumhomeimprovements I understood how the ratio of Garlic to Oil can affect the potency. I kept mine on the strong side as I was using it as a marinade. Yet found it useful as an additive for my creamed spinach. Aside from my perfecting the Souvide, this dip is a keeper. ( It also reminded me of a North India condiment which also includes Ginger )
Hey Linda, Yes, we do it and it give a nice even taste if that is what you are looking for. P.S. and if you have a fail attempt of making the garlic sauce for what ever reason, you can use it for cooking which I have done a couple of times.
Hey Elie, Our Braun blender setting ranges from 1 to 21 and we usually have it set on 10 but we will be replacing it in the near future. However, regardless of the type of blender you have it's important not to over blend the garlic especially in the early stage of making the sauce or it may fail. So if you only have two settings then try it first on the low.
I have tried olive which turned out fine but the taste was not for me, however a friend of mine only makes it with olive oil. In regards to other oils, I have tried different types which all worked for me but I don't really know which is better. Unfortunately, a lot of companies make claims that could be incorrect. If you come across one that has proven hard fact I would love to know! Thanks
Good question! Yes you can. I have only tried it once, and it was as successful. However, the taste & texture for me was not as good and I used a high quality olive oil. If you do try it, expect the colour to be yellowish, which is normal.
Good question? I always put my sauce straight into the fridge after it's made. However, after two weeks, my sauce can separate even in the fridge, but that can happen when I put too much oil! Can I ask you to try putting the next batch in the fridge and see if it happens again.
Hey Karl, I have never done it with egg white but I can't see why it won't work. Some people like to tone down the intensity of garlic sauce so they use different product to do that and mayonnaise is one popular way. However, Mayonnais is made from egg yolk not egg white but regardless, the egg white must be used for the same purpose. P.S I just mad anther banch and it taste great!!! P.P.S. the longer you leave the garlic sauce the less intense it tastes.
It really does depend on the type of garlic but it's good that it worked out in texture I am assuming Carol. Now, leave it in the fridge for a few days then taste it. You will see that it will loose its intensity and should taste nice.
😆 🤣 😂 Yes, but with a mortar and pestle, which took a certain skill and long time 😓. However, there is no real compromise on quality or taste as far as we can tell. Great question/statement! I have been wondering when someone will bring it up!
This is the only video i tried that actually work. Turned out fantastic but im waiting for it to become mild. Everyone just be aware that 1 cup of oil is 1910 calories. 🥲 used to eat this stuff like crazy and thought it was healthy. 🤣
Love this video! It turned out amazing ~ Thank you so much for your help Moussa 😄
You welcome, thanks for the feedback Lorraine!
This is an exceptional tutorial. Very detailed with explanations on little but important aspects of the process which helped be know what to look for as I went along. Thank you!
If you use a plastic squeeze bottle it helps moderate the addition of oil in increments either less than a tablespoon or more. I use them for lots of things and pay around 1 dollar US for them.
Thank you very much for going to the trouble letting me know, I will look it up.
I just make it thank u for sharing bless you
Exceptional video, I have learned so much from you, thank you, May God continue to bless you.
God bless Roman! Thank you for you message.
True, first day was soooo hot. Just made this tonight. I am from jamaica
Good on you man! It will last for a number of weeks and the intensity becomes even less.
Please tell me what Solitair Cloud means?
Thanks Sir
Looking forward to trying. I need to reduce my salt intake, shop sauces are very high in salt, home made garlic sauce could be the answer. Thanks for the video
And health! Garlic helps our natural immunity. Thanks Garry
Love it Moussa. Garlic is great for health and one of my favorite choices in cooking. Thank You for sharing this 👍🏻
Thanks Maria! In fact I have a problem eating a lot of fruit and vegetables raw but thank God garlic is great for me. It is very healthy!!!
Yum yum ,I'm making it now Thanks Moussa great to learn some new recipe's for garlic
Lol, thanks Dallas! Garlic sauce goes great with chicken or any kind of meat!
Thank u very much bless
Thanks Elizabeth 🙏
EJ garlic.. or Moussa’s…. *I’ll definitely take Moussa’s*
Lol, done!!! Thanks Nuggets
Looks delicious
It's a bit potent on the first couple of days, but I love it! 😆
Just found your channel and enjoyed your recipe for Toum, hope you post other recipes❤
Thank you, I am very diverse in this channel, but I love making cooking videos! I have a few in the play list which might interest you, but I do like making Lebanese food the most! And yes, there are more coming!
Great texture and I can nearly smell it!!! will def try it!!! Thanks Moussa!
Thanks great to hear Bee! Thanks for the message.
Great tutorial, quick ， easy and practical. Looking forward to watching your new tutorials.
Thank you Matt!
Yummo!!
Thanks M G
The reason of the heat in the thoum explanation 👌👌👌
Thanks Syedlrfan!
I got this explanation of a search to help explain why, but generally, the intense heat only lasts a couple of days, which is when I enjoy eating it the most! 😆
"Its strong flavour comes from the activation of the enzyme alliinase, when whole cloves are prepared, and its reaction with alliin, resulting in allicin and the formation of organosulfur compounds. Because garlic potency depends on how much alliinase is released, crushed garlic is more pungent than sliced garlic."
www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=foodandnutrition.org/from-the-magazine/garlic-the-spicy-vegetable/%23:~:text%3DIts%2520strong%2520flavor%2520comes%2520from,more%2520pungent%2520than%2520sliced%2520garlic.&ved=2ahUKEwiJg4zawoeAAxU6gFYBHandC2oQFnoECA4QBQ&usg=AOvVaw2xUSSerT1rs7Hsen3j-0UW
Great video! Can't wait to make some.
Good man, thanks Von!
Well demonstrated. I didn't realise that the lemon stops the oil from becoming too runny and makes it fluffy and white.
I have also tried the garlic sauce using olive oil but it does taste as good and the consistency is different!
Thanks Ron
Well done!
Thank you
Great video thanks mate!
Thanks Nersan, I appreciate your message!
That's awesome, I always wanted to try this being Garlic sauce one of my favourite, thanks Moussa
Excellent, thanks for the message Dilson!
So easy to make. Will be trying this out in my Vitamix blender!
And it's very tasty, thanks Teresa
Delicious! Great video Moussa!
Excellent, thanks Mark! I hope things are going well at Council!
I always love your garlic sauce
❤ Thanks Marian!
Very well shown
Thank you, and it tastes great!
Thanks for the detailed instructions. I wish I had seen your video before I attempted to make this as mine turned into a runny mess. Now I have a better understanding of the timing and how to add the oil and lemon. I'm looking forward to trying this recipe again and getting it right this time. Thanks again!
Thanks for the message GLM!
In more recent times when I found the garlic to be dry or poor quality which happened the other day and the garlic became runny, I just prepared anther half cup of garlic. Then instead of using oil I just slowly introduced the runny garlic sauce into the blender. I put in only a little at a time as I would do normally with oil and it worked nicely. Furthermore, if it wasn't going to work I was happy to just use the runny garlic in our cooking which tastes great as well.
I hope this helps further!
@@quantumhomeimprovements Great tip! Hopefully I won't have another runny sauce but I will definitely try your fix if I do. Thanks again!
Yummo. Always knew you were an extremely talented man. You seem to be able to master anything you set your mind to. You continue to impress Moussa.
Thank you A B! Hopefully everyone can make it too after watching the video!
You did a great job I learned a lot
Thank you for your feedback!
My Agapi makes a mean garlic sauce!
Thanks Agapy!
thank you for the demonstration, recipe and tips - from Scotland
Thank you for the feed back Elizabeth! The only problem I have at home is it doesn't last long! Lol
Sorry, I forgot to mention, greetings to Scotland! Love the accent!
Thank you for this video explaining to slowly add oil/lemon made a huge difference thank you! Also Thoughts on pungent taste, saw a chef say remove the stem inside garlic, thoughts? will try that next time. But Thank you again!
You are welcome! Taking the stem out may help marginally from my experience, but unfortunately, garlic, by its nature, is a friend testers! 😊 However, it is the best medicine for me personally, and we eat it regularly.
you know happy wife, happy life :) but I totally like it as is. Thank you again! @@quantumhomeimprovements
😆 🤣 😂 I love it!
What a lovely sauce Moussa. I will try it one time. I was wondering what the origins of your first name was; now I know!
Thanks David, garlic is good to build our immune system, which I need due to food issues that I have had since I was a baby after surviving severe cholera back in Lebanon. I don't know the extent of your immune issue, but this may help you, too. 🙏
P.S. It's a long story, but I was made in Australia! 😆 🤣 😂
Great stuff Moussa! Looks great and taste even better for sure. Home made beer as well! Cheers mate 🍻
Lol, the garlic sauce was powerful and I need to cool it down!!! But the next day was spot on! Thanks Mario
Was that your home grown chicken you were eating
Best garlic sauce I've ever had!! Thanks mate
That is great Stuart! I make it around twice a month. Thanks for your comment!
Yeah I think I will be aswell, I had it with your kufta recipe. Very very nice
Mate, now you made me happy! How did you find the kufta?
Very very good 👍
This looks same as I do when I add garlic to mixture of sour cream and mayonnaise. I would like to taste this and see if there is big difference. Thank you for video
Please let me know how you go! But be warned, it is extremely strong on the first couple of day!
Sauce looks great and I will be definitely trying it out, my kids love garlic sauce with practically everything!!!
Me too! Great to hear thanks Veronica! Let me know how you go if you get the chance.
Thanks Moussa. I’m definitely going to make this! How do we get the EJ pickles?
Lol, I will ask Nuggets, he knows everything about Eljannah Chicken!
Thanks Michael
I love nuggets…
love eat toum(garlic) with 🍟
Me too, thanks for your message!
Does it work with a handblender? And also, i see many people have egg whites in their toum. What is the different?:) Thanks for a good video
I don't think it would, but you can use the traditional method using a mortar and pestle! It's a lot harder and takes longer, but it definitely works if you go really slow.
I just realized that its that easy to make Garlic Sauce like way back from Oman. but I have a question when I refrigerated the sauce, does it normally hardens a little bit? then when it melts, the oil splits from the sauce. I don't know if I did something wrong but the consistency when I first made it was perfect.
Hey Von,
It shouldn't breakdown at all, if anything it get slightly harder. Could I ask how much lemon and old you put in? And what type of oil?
Great video! My wife said she definitely needs one of those Braun blenders. I always wondered how garlic sauce got so fluffy....can you use olive oil instead of vegetable oil? Tks Moussa.
Yes you can but for me it doesn't taste as good, not that it has a bearing but it also looks a yellow cream colour. Thanks Charles
@@quantumhomeimprovementshello. Can I use sunflower oil instead oh vegetable oil
Hi Caren,
I personally haven't tried sunflower oil but I do believe it will.
@@quantumhomeimprovements thank you for the quick response, definitely follow. More cooking videos please
@carenvillarsvlog1615 I will do thanks Caren.
This is the garlic sauce i want. Some restaurant serve their garlic sauce like more of mayonaise which is a little disgusting. Dip your fried chicken in this sauce and oh man...
You are spot on Willie!
They use mayonise, and it's nowhere as good. We eat BBQ, grilled, roasted, and any other type of chick with this garlic sauce! Plus, other types of meats. Just yesterday, I tried it with pork, which was very nice!
Lebanese Toum from Australia; who knew?!? Just wished I had more example of how/where to use it.
😆 it is beautiful on BBQ chicken or any BBQ meat really! Give it a go and report back! 🤣 it will put hairs on your chest!!! 😂
@@quantumhomeimprovements It's a date!
Am planing to make a batch of Toum for Valentine's day, where I'll be coating a Ribeye before vacuum sealing it for a 2hr Souvide bath (followed by some serious searing).
Will let you know how it turnes out. D
@@quantumhomeimprovements I understood how the ratio of Garlic to Oil can affect the potency. I kept mine on the strong side as I was using it as a marinade. Yet found it useful as an additive for my creamed spinach. Aside from my perfecting the Souvide, this dip is a keeper.
( It also reminded me of a North India condiment which also includes Ginger )
@@danieldumas7361 Mate! That is great to hear! 👍
i CERTIFY , This is the only original recipe, any other recipe is not the orignail taste..
You are a champion John! I appreciate your endorsement! I make it around every 2 weeks, we love it!
Can you cook with this garlic sauce
Hey Linda,
Yes, we do it and it give a nice even taste if that is what you are looking for.
P.S. and if you have a fail attempt of making the garlic sauce for what ever reason, you can use it for cooking which I have done a couple of times.
Is the blender on high or low when you start blending?
Hey Elie,
Our Braun blender setting ranges from 1 to 21 and we usually have it set on 10 but we will be replacing it in the near future. However, regardless of the type of blender you have it's important not to over blend the garlic especially in the early stage of making the sauce or it may fail. So if you only have two settings then try it first on the low.
@@quantumhomeimprovements That’s good to know! Thank you 🙏
Has anyone tried this with olive oil? What's a healthy oil to use for this other than any vegetable?
I have tried olive which turned out fine but the taste was not for me, however a friend of mine only makes it with olive oil.
In regards to other oils, I have tried different types which all worked for me but I don't really know which is better. Unfortunately, a lot of companies make claims that could be incorrect.
If you come across one that has proven hard fact I would love to know! Thanks
Does it need to refrigerated
Yes, and it will keep for more than 2 weeks!
Is there a way of saving the sauce if it becomes runny?
No, but you can use it for cooking which is very nice and saves you from throwing it away!!! Thanks Karen
oops, I meant Joseph!
Can you use olive oil
Good question! Yes you can. I have only tried it once, and it was as successful. However, the taste & texture for me was not as good and I used a high quality olive oil. If you do try it, expect the colour to be yellowish, which is normal.
Why is my galic sauce seprate to oil after half day in room temprature?
Good question? I always put my sauce straight into the fridge after it's made. However, after two weeks, my sauce can separate even in the fridge, but that can happen when I put too much oil!
Can I ask you to try putting the next batch in the fridge and see if it happens again.
i saw some videos use egg whites. what's its purpose?
Hey Karl,
I have never done it with egg white but I can't see why it won't work.
Some people like to tone down the intensity of garlic sauce so they use different product to do that and mayonnaise is one popular way. However, Mayonnais is made from egg yolk not egg white but regardless, the egg white must be used for the same purpose.
P.S I just mad anther banch and it taste great!!!
P.P.S. the longer you leave the garlic sauce the less intense it tastes.
@@quantumhomeimprovements thank u!
Quantoum 😀
😆 🤣 😂 that is original!
I must have added too much garlic. I used lemon juice instead of real lemon. It taste to garlic.
It really does depend on the type of garlic but it's good that it worked out in texture I am assuming Carol.
Now, leave it in the fridge for a few days then taste it. You will see that it will loose its intensity and should taste nice.
👨🏼🍳🥘🌷🧄🌼🫒🌶️🥃👍🏻
😆 🤣 😂 Thanks you!
So did people not make this garlic sauce before there was food processors?????
😆 🤣 😂 Yes, but with a mortar and pestle, which took a certain skill and long time 😓. However, there is no real compromise on quality or taste as far as we can tell.
Great question/statement! I have been wondering when someone will bring it up!
SMASH your garlic with a cleaver! Done in seconds!
Thanks for the tip!
You are welcome! Just like the Asians do. I had been peeling and chopping for years and i saw it on TikTok. SMASH with the side of a cleaver.
It's great to find ways of being more efficient, I thrive on it!
Бля...над чайной ложкой масло вливать! А то видео короткое...
😆
This is the only video i tried that actually work. Turned out fantastic but im waiting for it to become mild. Everyone just be aware that 1 cup of oil is 1910 calories. 🥲 used to eat this stuff like crazy and thought it was healthy. 🤣
That is great! I personally I make a batch around 2 times a month if not more 😅 thanks for your message, I appreciate it!
@Quantum Home Improvements & Solutions making it today again hubby really liked it.
That is great! It keeps me healthy, and it tastes so good with chicken!
@@quantumhomeimprovementshe musa, do you have a fatuos salad recipe
@WithLoveAndkindness A friend of mine asked me the other day. Not at this point, but I am hoping to in the future.