Fouad Kassab’s Lebanese Toum (for Thermomix)

Toum Thermomix Recipe

Saffron grilled prawns with Lebanese Toum.  Click for video >
Inspiration: Foods that include garlic and oil have always been on my list of ‘flavorites‘.  Mayonnaise, Caesar salad dressing, and aioli first come to mind. Recently I was intrigued to discover the fluffier Lebanese Toum, as described so beautifully in a recipe post by food blogger Fouad Kassab. In the single sweep of his most eloquent recipe introduction Kassab manages to educate, elaborate, seduce, and persuade readers to sample this garlic-laden staple from the table of his Lebanese homeland.
All preconceptions were quickly shattered as Fouad’s garlic sauce was adapted, practiced, and sampled in my Thermomix kitchen. Unlike olive oil based mayonnaise, this Lebanese version is more pale, more fluffy, and more lemon zingy. It’s refreshing on the palate, rather than oily — as garlic and lemon come through together with a bold and snappy tang. Perfect for seafood, chicken, sandwiches of leftover turkey, and just about anything else. A lemony cloud-like fluff, it feels lighter and healthier than traditional mayonnaise and I recommend it as a Thermomix-easy alternative. Try it — you’ll like it!
Kassab encourages us to use his recipe and then go forward with our success to — “Let the world know and share the love!” So, with all due respect I’ve adapted his recipe for Thermomix (also on video), and am sharing my new-found love for:

5.0 from 1 reviews
Lebanese Toum
Thermomix adaptation of an original recipe by Fouad Kassab
Cuisine: Thermomix
Recipe type: Lebanese
Ingredients
  • 5 cloves garlic (see a note about garlic below)
  • 1 egg white
  • 200 g (7 oz) neutral oil (sunflower, canola etc)
  • 1 lemon, juiced
  • a good pinch of salt
  • 1 cup iced water of which we use about 2 tbsp
Instructions
  1. Put the garlic, salt and ¼ of the lemon juice in the Thermomix bowl. Mince 3 seconds/speed 8. Use spatula to push ingredients down sides of bowl and repeat 2-4 times until garlic is well minced.
  2. Insert butterfly and add egg white to bowl. Blend 10 seconds/speed 4.
  3. Set the controls for 2 minutes/speed 4. Set measuring cap into lid and add about half the oil onto the lid so it gradually drizzles itself into the hole.
  4. Re-set the controls for 2 minutes/speed 4. Gradually add the lemon juice followed by the remaining oil. In the last few seconds before time expires, add 1-2 Tbsp. ice cold water. (Although it may not be fully necessary, the addition of the water ensures an even creamier, lighter result.)
  5. On his food blog, Kassab instructs to next "Taste it, praise the Lord, and write back and tell me how amazing I am." In this case however, I suggest rather that you "taste it, praise yourself, and submit a comment telling about your amazing Thermomix experience!"
Notes
garlic - use less garlic if you are not accustomed to very bold garlic seasoned foods. Begin by using three cloves instead of five, and moderate accordingly each time you make this recipe.

 

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See 33 comments from people who cook with Thermomix:

  1. Gretchen January 2, 2011 at 1:39 pm #

    OMG I have to try this one. Good one for watching the cricket. Off to fetch some prawns

  2. ThermomixBlogger Helene January 2, 2011 at 3:24 pm #

    Hi Gretchen — If you like garlic and lemon, you will enjoy the Toum … with or without prawns … (you can’t see it in the photos but I also sprinkled lime zest and chili flakes on mine) ;-)

  3. Ceejay January 2, 2011 at 3:57 pm #

    Another brilliant recipe Helene!
    Now… can I justify trying it today… just coz I can? Mmmmmmm.

  4. ThermomixBlogger Helene January 2, 2011 at 5:34 pm #

    Go ahead Ceejay … but don’t blame me — it’s all Fouad’s fault!
    :-)

  5. Gretchen January 2, 2011 at 5:38 pm #

    OMG! OMG! This is to die for. Yummy yummy. Lovelyfresh prawns and very cheap to go with it. Finger licking good, also spatula and bowl.

  6. ThermomixBlogger Helene January 2, 2011 at 8:27 pm #

    My – that was fast! All done and all yum already?
    Glad you liked it. (ps – I licked fingers, spatula and bowl too, but we’re not telling…)
    ;-)

  7. Cookie1 January 3, 2011 at 7:38 pm #

    After all those lovely comments I’ll have to go into the kitchen, switch on the Thermomix and make some. It will have to be eaten with carrot and celery sticks. Not sure if I want to watch the cricket Gretchen, at least the Aussies are performing a little better this time.

  8. A Canadian Foodie January 3, 2011 at 10:39 pm #

    You are brilliant! This would be delicious – and I am a garlic fiend, too. YUM!!! I love your thoughtful and thorough creations, Helene!
    Happy, Happy 2011!
    Valerie

  9. bernadine & John January 4, 2011 at 4:42 am #

    this sounds amazing! I can’t wait! I have to squeeze it in as a “to do” before I go to Melbourne for a couple of weeks

  10. bernadine & John January 4, 2011 at 4:57 am #

    I’ve just had a look at Kassab’s blog… what a wonderful read that was!! Thanks for introducing me Helene!! Besides (Gretchen) I’ve just come back from a state 20/20 cricket game in Adelaide and we lost so I needed to take my mind somewhere else (But it was a GREAT game)

  11. Mara January 14, 2011 at 8:15 am #

    I’m out of fresh lemons (I had them all preserved just before leaving in December) but I’m definitely buying some this afternoon to try this recipe. It had me from the start. I love the chilled water trick and the fact that it has no egg yolk which makes this recipe not only lighter but also safe for me to eat.

  12. Fiona January 15, 2011 at 10:39 pm #

    Tried this today – had to use bottled lemon juice (!) and guessed 30mls. Didn’t read recipe properly and put all juice in with the garlic – still came out beautifully. A great recipe. There is a similar recipe in the Meat on the Menu thermomix book – but this one uses 15 cloves of garlic, 1 egg white, juice of 3-4 lemons and 400mls oil – would certainly keep vampires away!!

  13. Wendy June 4, 2012 at 10:50 pm #

    Hi- I just tried this but it didnt get light and fluffy, more like cream. What do you think went wrong? Is ratio of Oil to Lemon juice important? Some lemons are very juicy.

  14. ThermomixBlogger Helene June 7, 2012 at 12:22 am #

    Hi Wendy — I’m not really sure what to say about this…. the original recipe calls for a ‘medium’ lemon, so you might try adjusting accordingly. It should work… maybe just try again? (sorry to say I I went back to the original post that inspired this recipe and read through the many comments there but couldn’t find a definite solution.) Wish I could be more helpful…

  15. Robert McGovern October 15, 2012 at 6:59 am #

    I’m positive I commented on here yesterday but it seems not. Made this today to go in the chicken Tikka sandwich and I have to say I think a small dollop (teaspoon or two) worked very well to compliment the sandwich. Thanks for putting the recipe here.

    That said I think 5 cloves may have been a bit much for my body :)

  16. ThermomixBlogger Helene October 15, 2012 at 9:44 am #

    Hi Robert — indeed yesterday’s related comment was made on this page about mayonnaise ;-)

  17. Robert McGovern October 15, 2012 at 11:47 am #

    Oops Helene. Apologies.

    It’s old age setting in, I’m 36 going 60.

  18. Brian February 5, 2013 at 7:06 pm #

    Coconut oil liquifies at 77 degrees F. Can I liquify it at that temp and use it for the oil in this recipe?

    Thanks. My Thermomix arrives tomorrow and I am hyped!!

    Brian

  19. ThermomixBlogger Helene February 10, 2013 at 10:04 am #

    Hi there Brian — I’ve never done this recipe with coconut oil. I think it would impart a lot of flavour and would need to be used appropriately if it works out…

  20. thermomax May 27, 2014 at 8:30 am #

    Hi,
    Thanks a lot for the recipe, I just got back from Lebanon and loved this sauce. It is in fact really easy, especially using the thermomix.
    I failed the first time beacuse I think i did not minced enough the garlic. Please be aware that the minced garlic will be the cause of the emulsion, and you have to really process it !
    Another key is not to add oil too quickly, the slower the better in the beggining.
    Finally I prefer it without the egg white, as you can sense an aftertaste of egg if you use it.

    Once again many thx for this, appreciate it !

  21. Wendy June 6, 2014 at 6:43 am #

    Do you think this would work without the egg white? Most food processor Toum recipes dont use it, but the blender ones apparently need it.

  22. ThermomixBlogger Helene June 12, 2014 at 10:57 am #

    Hi Wendy — sorry to say I haven’t tried it without the egg white. Let us know how it goes for you if you do it :)

  23. Joyce Mock January 7, 2016 at 6:52 pm #

    Dearest Helene, I knew I should have started with your website first. I had this yummy Toum in Long Beach and was searching for Thermomix recipes for it but none of them had egg white and I could just swear the sauce I had at the restaurant had an egg white in it. So I kept searching and searching and finally to my utter delight I found this perfect recipe, with an egg white, and was tickled to discover it is yours! From now on, I will always start my search with you. You are the best!

  24. ThermomixBlogger Helene January 7, 2016 at 11:48 pm #

    Aw shucks Joyce, you are too kind — (I can’t take too much credit for this one, as it’s basically an adaptation of Fouad’s recipe). But I’m so glad you found what you needed and thanks for taking time to say Hi! :)

  25. Sadaf B February 19, 2016 at 7:21 pm #

    Hi Helene,

    Can you please tell me how much this recipe makes?

    Thanks so much! Looks amazing. Can’t wait to try it.

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