Lebanese
Toum
by Davide De Vita · 55.3K subscribers on YouTube
The best vegan sauce in the world. Less than 5 minutes, zero eggs, explosive flavor. Lebanese garlic sauce made with oil, lemon, ice water, and aquafaba for a stable, creamy texture. Perfect on shawarma, falafel, fries, or anything you like.
- Prep
- 5 min
- Difficulty
- easy
Ingredients
6 items- GarlicUse fresh garlic cloves, peeled and germ removed.
- Seed OilSunflower or grapeseed oil for neutral flavor. Extra virgin olive oil can be used but changes color and flavor.
- SaltTo taste.
- LemonLemon juice.
- Iced WaterIce water to keep mixture cold.
- 2 tbspAcqua di fave (aquafaba)The liquid from canned chickpeas or other beans. Acts as emulsifier.
Method
- Peel the garlic cloves and remove the inner germ.
- Place the garlic in a blender cup. Add seed oil for a neutral flavor, salt, lemon juice, and ice water to keep it cold.
- Insert an immersion blender to the bottom, keep it still, and start blending.
- Once the sound changes and the mixture emulsifies like mayonnaise, add two tablespoons of aquafaba. This is the secret for a stable and perfect texture.
- Blend for another 30 seconds.
- Serve immediately or store. Toum is the soul of shawarma, but you will want it on everything: chicken, falafel, fries, and you don't even dirty a pan.
Davide De Vita
Home cook55.3K subscribers on YouTube14.3M total channel viewsCiao, sono Davide De Vita. In questo canale cucino e parlo di cose interessanti :D
