A quick and effective method to rescue a split or broken garlic toum emulsion, restoring it to a creamy, stable sauce using the magic of aquafaba.
Fix Broken Toum: Easy Aquafaba Trick
A quick and effective method to rescue a split or broken garlic toum emulsion, restoring it to a creamy, stable sauce using the magic of aquafaba.
Ingredients
- 1 cup Broken Toum cold
- 4-6 tablespoons Aquafaba cold (liquid from a can of chickpeas)
Instructions
- Transfer the broken toum (oil and curdled garlic mixture) into a clean food processor or high-speed blender.
- Add 2 tablespoons of cold aquafaba to the processor. Start blending on high speed.
- Slowly, in a thin, steady stream, drizzle in the remaining 2-4 tablespoons of aquafaba, blending continuously. You should see the mixture start to emulsify and become thick and creamy again.
- Continue blending until the toum reaches your desired consistency – smooth, thick, and perfectly white. Scrape down the sides of the processor as needed to ensure all ingredients are incorporated.
- Once fixed, transfer the toum to an airtight container and refrigerate. It can last for up to 2 weeks.
Notes
Ensure both the broken toum and aquafaba are cold. If you don't have aquafaba, a small amount of ice-cold water or a fresh egg white can sometimes work, but aquafaba is highly recommended for its emulsifying power and vegan friendliness. Add liquids very slowly.
