About the recipe
Creme Toum, Lebanese garlic sauce or garlic cream is a sauce that is incredibly good for everything, grilled meat, seafood, fish, yes almost everything.
It is a sauce that is somewhat reminiscent of mayonnaise and it is an emulsion sauce just like mayonnaise is, but it is lighter and fresher I would say.
Great for those who eat low-carb or keto.
It lasts three to four days in the fridge, but it is seldom enough for that long.
Ingredients
Instructions
Grate the garlic, or mash it with the knife and chop.
Take out a food processor with a knife and add egg whites, garlic, salt and lemon juice.
Run at maximum speed until you have a nice "meringue foam".
Then add the oil in a nice fine stream at a slow pace while you let the food processor spin.
Run until you have added all the oil.
Taste with salt and possibly more lemon juice.
Put in the fridge for at least an hour, so it gets a chance to pull out all the flavor and get a lovely kick of garlic.
Serve with grilled meat, or your own homemade kebab.
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Ingredients
Directions
Grate the garlic, or mash it with the knife and chop.
Take out a food processor with a knife and add egg whites, garlic, salt and lemon juice.
Run at maximum speed until you have a nice "meringue foam".
Then add the oil in a nice fine stream at a slow pace while you let the food processor spin.
Run until you have added all the oil.
Taste with salt and possibly more lemon juice.
Put in the fridge for at least an hour, so it gets a chance to pull out all the flavor and get a lovely kick of garlic.
Serve with grilled meat, or your own homemade kebab.
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