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omnomnomtonight i made thoum for the first time, and it's omg so easy and omg so GOOD!!
thoum is a middle eastern garlic sauce. if you can make homemade mayo, it's dead easy to make thoum.
all you need is fresh raw garlic, salt, lemon juice, and olive oil.
i used a mini food processor because i didn't have a garlic pounder. i think the pounded version would be creamier (this is still heavenly, but it's not creamy smooth). next time i'll run the cloves through the garlic press first, or use the old meat tenderiser to smoosh them flat on a plate first.
in any even, get your garlic as smooth as possible. i used 3 cloves of brown tempest. i think brown tempest must be one of the survivalists of the garlic family. the cloves are HUGE, only 2-3 to a head, and the clove wrappers are like freaking shells, they're so hard and thick and tough! it's a purple stripe variety, and lovely and spicy.
once you have your garlic as smooshed as you can make it, start adding olive oil, a drop at a time, just like mayo. after you've added a fair bit of olive oil, add some lemon, drop by drop. keep blending, and blend in each addition before you add more. if you're using a food processor, scrape down the sides *very* frequently.
more oil. you can go up to a drizzle at a time now. a bit of lemon. more oil.
it should be getting thick as you add more oil.
when you have half a cup or so, taste. add more salt if you need it. more oil. more lemon.
all together i used about 2/3 cup oil and the juice of one small lemon, and maybe 1/4 tsp sea salt. i ended up with almost 3/4 cup of thoum, and it's VERY thick, just like very thick mayo. holds its shape nicely when you spoon some up and waits patiently to be spread.
absofreakinglutely marvelous, and so simple and fast!
i'm having some with some sauteed ground beef (olive oil, lemon juice, salt, black pepper) and it's decadent!
thoum is a middle eastern garlic sauce. if you can make homemade mayo, it's dead easy to make thoum.
all you need is fresh raw garlic, salt, lemon juice, and olive oil.
i used a mini food processor because i didn't have a garlic pounder. i think the pounded version would be creamier (this is still heavenly, but it's not creamy smooth). next time i'll run the cloves through the garlic press first, or use the old meat tenderiser to smoosh them flat on a plate first.
in any even, get your garlic as smooth as possible. i used 3 cloves of brown tempest. i think brown tempest must be one of the survivalists of the garlic family. the cloves are HUGE, only 2-3 to a head, and the clove wrappers are like freaking shells, they're so hard and thick and tough! it's a purple stripe variety, and lovely and spicy.
once you have your garlic as smooshed as you can make it, start adding olive oil, a drop at a time, just like mayo. after you've added a fair bit of olive oil, add some lemon, drop by drop. keep blending, and blend in each addition before you add more. if you're using a food processor, scrape down the sides *very* frequently.
more oil. you can go up to a drizzle at a time now. a bit of lemon. more oil.
it should be getting thick as you add more oil.
when you have half a cup or so, taste. add more salt if you need it. more oil. more lemon.
all together i used about 2/3 cup oil and the juice of one small lemon, and maybe 1/4 tsp sea salt. i ended up with almost 3/4 cup of thoum, and it's VERY thick, just like very thick mayo. holds its shape nicely when you spoon some up and waits patiently to be spread.
absofreakinglutely marvelous, and so simple and fast!
i'm having some with some sauteed ground beef (olive oil, lemon juice, salt, black pepper) and it's decadent!