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    You are in: Home / Recipes / Thoom - Arabic Garlic Sauce Recipe
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    Thoom - Arabic Garlic Sauce

    Thoom - Arabic Garlic Sauce. Photo by Weewah

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Weewah's Note:

    This is that magical white garlic sauce served all over the Middle East in one form or another. Thousands of my felow ex-expats know it as it comes with wonderful Saudi broasted chicken (like Al-Baik). In some countries this sauce is almost mayonaissey, and in others it is a more flow-ey sauce. I like the stiff version, but it is more time consuming as it's harder to blend.

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    Serves: 10-15


    Pint jar

    Units: US | Metric


    1. 1
      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.
    2. 2
      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!).
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      When most of the oil is emulsified, salt to taste.
    7. 7
      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!
    8. 8
      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!

    Ratings & Reviews:

    • on July 08, 2010


      This is wonderful I used it with grilled chicken and orzo and rice Perfect!!!! thank you for posting I will be making this over and over again

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    • on May 17, 2011


      Wonderful! I've been trying out different garlic sauces and this one is the best so far. It turned out fresh, white and creamy and most importantly garlicky. I did use the egg white and think it made it fluffier and more appealing. I also used about twice as many garlic cloves for the extreme garlic flavor that we love. I made it in a pyrex cup with an immersion blender. My 14 month old baby was gobbling up anything I put it on.

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    • on November 05, 2014


      There is a big difference between a head of garlic and cloves of garlic. This recipe would get five stars had the garlic measurement been correct. If you put in a whole head of garlic, the sauce is not edible.

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    Nutritional Facts for Thoom - Arabic Garlic Sauce

    Serving Size: 1 (23 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 202.6
    Calories from Fat 196
    Total Fat 21.8 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 1.0 mg
    Total Carbohydrate 2.3 g
    Dietary Fiber 0.1 g
    Sugars 0.1 g
    Protein 0.4 g

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