Fix Runny Toum: Garlic Sauce Secrets
A guide to fixing runny Lebanese garlic sauce, Toum, ensuring a perfectly emulsified, thick, and creamy consistency every time, even if it breaks.
Ingredients
- 0.5 cup runny toum your existing runny garlic sauce
- 1-2 tbsp aquafaba from a can of garbanzo beans
- 0-1 tbsp ice cold water optional
Instructions
- 1. Assess your runny toum. If it's too thin or has separated, you'll need to re-emulsify it.
- 2. Transfer the runny toum into a food processor or a tall container for an immersion blender.
- 3. Add 1 to 2 tablespoons of aquafaba from a can of garbanzo beans. This will act as a powerful emulsifier.
- 4. Process the mixture on low speed, slowly increasing it, until the sauce begins to thicken and become creamy.
- 5. Continue blending until you reach your desired thick, smooth, and whipped consistency.
- 6. Taste and adjust seasoning if necessary. If it's slightly too thick, add a few drops of ice-cold water while blending.
Notes
The key to successful Toum is slow emulsification and using ice-cold water. Aquafaba is a powerful backup emulsifier if your sauce breaks. Don't over-process once thickened.