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My VitaMix Anti Aging Toum Garlic Sauce is a garlic lover’s delight!
It can be used as a salad dressing, a dip, a marinade for fish, chicken and veggies, over rice or pasta, and it makes killer garlic bread.
“Toum” is the Middle-Eastern word for this intensely delicious garlic sauce. It has been used in the Middle East for centuries. Once you make this garlicky wonder, you are sure to find many uses for it.
Make this and post your comments and questions!
T-O-U-M
Today, I am making my Anti-Aging Garlic Sauce. It’s a Lebanese garlic sauce called “toum.” T-O-U-M. And it is delicious. You had better be a garlic lover if you are going to enjoy this. It calls for 1/4 cup of fresh, peeled garlic. And you can make this in great big quantities and put it in a jar and it’ll keep in the fridge for 2 weeks, but today, I’m making just enough to use as a salad dressing to massage into this gorgeous bowl of kale. This is delicious. Wait until you taste this.
Just remember that the Toum is a 3 day commitment: it takes 3 days for it to get out of your body and off of your breath 
To 1/4 cup of garlic I want you to add 1/2 cup of fresh squeezed lemon juice. Add 3/4 cups of olive oil. Mmm, this is fantastic. You can use this Toum garlic sauce as a dressing for your salad, of course. You can marinate chicken with it, you can put it over rice or pasta. Add 1/2 teaspoon of sea salt, and we’re ready to blend. That’s all that’s required. No cooking. Oh, you should smell the aroma of all this fresh garlic.
Massage
That was about 30-45 seconds. It is a creamy, emulsified delight. Oh, baby. If you love garlic, you are going to love this. It is perfect, just a little tangy from the lemon, just enough salt. Unbelievably delicious. Now, I’m going to pour it over that big bowl of kale. This is one bunch of washed, curly kale. I took the stems off of it and I also put it in a lettuce spinner and dried it, to get all the extra water off of it. And look. I want you to massage as you are mixing the garlic sauce into the kale. Listen to that beautiful crunch. Mmm… the aroma is unbelievable. The garlic sauce is silky and smooth. Just enough of everything. Of course, after you massage the kale, you can add whatever else you like to this salad.
You can shave some onions into it, cherry tomatoes go good in here. Sun-dried tomatoes…broccoli… shred some zucchini or carrots… mushrooms are declicious with this sauce. But I want to show you the basics. The basic garlic sauce and the basic massaged kale salad. Look at that. Just work it in there. I’d give it 2-3 minutes. You can see as you’re massaging the amount of kale is reducing right before our eyes. And it’s going to end up so tender and delicious.
The Best Part
Now for the best part. I get to eat it. You’ll get to eat it, too, if you actually make it and I hope you will. Alright, let’s have a bite. Mmm… … oh my gosh… that Toum, the garlic sauce, is fantastic. If you are a garlic lover, you must make this. The longer you massage the kale, or let it sit and marinate in the fridge, the more tender it becomes. It is a wonderful, basic sauce. It’s been used for centuries in the Middle East. I grew up eating it, and I’m so excited to be able to share it with you today.
The Recipe
So easy and anti-aging:
- 1/4 cup fresh garlic, peeled
- 1/2 cup fresh squeezed lemon juice
- 3/4 cup olive oil
- 1/2 teaspoon sea salt
Blend until smooth.Yields approx 1 1/2 cups. It will keep in a glass jar, tightly sealed, for up to 2 weeks. Add more garlic to the above recipe for a thicker and more garlicky sauce.
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23 Responses to VitaMix AntiAging Toum Garlic Sauce
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[..YouTube..] Wow it takes that long to digust the sauce?
[..YouTube..] @potterylady1 Sometimes
I just know it’s strong stuff.Delicious, but strong:)Jane
[..YouTube..] Thanks for another great recipe; I have some kale in the refrigerator and I’ll be eating this tomorrow.
[..YouTube..] @Peregrine1946 I have been nibbling away at this salad all day. There’s only a little left! Glad you are going to make “toum”.(Taste as you make – if you think it’s too tangy, add more garlic.)Jane
[...] VitaMix AntiAging Toum Garlic Sauce [...]
[..YouTube..] Made this sauce last night for dinner, VERY good. Love how the Vitamix emulsified it no prob. Ended up using an entire bulb of garlic, the lemon complimented the large amount of garlic nicely. Made sure to cut out any shoots I found in the cloves, hopefully to cut back on the pungency of digesting it. Used the olive oil, liked it a lot, but I do plan on trying other oils in the future just to see the difference in taste, texture and color. Really liked the idea of not using egg whites too. Love
Hi slynn1372,
So glad you enjoyed it! I think other oils would work fine, too. Let me know when you try new things and how they turn out. Thanks for watching and commenting. I love the feedback as I learn a lot from it.
Jane
[..YouTube..] Your videos are awesome and have supercharged my motivation. Thank you so much Jane!
[..YouTube..] @Boomhilda That is great praise and I thank you. Making my videos keeps me motivated, too, so I know what you’re talking about
Jane
[..YouTube..] I see that you live in Tucson. As a former Tucson resident — and someone who is longing to return — I envy you! The blue skies, the high barometric pressure, the warmth from the gorgeous sun, the dry air………the east coast doesn’t hold a candle to it! Plus, the produce in Tucson and Phoenix is outstanding. Here in DC, we wait all year for summer to arrive for decent produce and even then it is limited. Long live the wild west!
[..YouTube..] @Boomhilda Hear ye, hear ye!!
[..YouTube..] You could throw it into the dehydrator as well.!
[..YouTube..] While that recipe is yummy, unfortunately it’s neither emulsified nor proper toum. Had it emulsified it would have been thicker than mayo and if you inverted the vitamix nothing would come out. Using a vitamix, I made the real thing last night. Frustrated cooks agonize when the toum “breaks” and goes liquid as we see in this video. However, now I know what to do with the failed recipe. I would make a great dressing as shown here.
[..YouTube..] wtf im going deaf
[..YouTube..] Wow! Never heard of toum. Think I’ll give it a try on some romaine since unfortunately I don’t have any kale. Thanks for sharing!
[..YouTube..] @anamneses28 You’re welcome!
Hi Jane, I found this recipe this morning and am definitely going to give it a try – perhaps as a marinade for fish but it sounds like a truly versatile dressing/marinade. Yum! Toni
So great to hear you Toni!
‘clink’
rebecca
Hi Toni,
It’s great on fish, chicken, pasta, as a salad dressing…. anywhere you want garlic!
This looks amazing!
2 questions though…i am not a fan of the taste of kale even though I know it is a superfood. can you taste the bitterness and toughness of the leaves? I know oyu said its important to “marinate” it for a more tenderness…but I still worry about the bitterness somehwhat.
Second question is…do you think avocado would work in place of the oil? I am not a fan of oils in general and would prefer to use the whole food(avocado vs avocado oil or olives vs olive oil or almonds vs almond oil) so I am trying to find a subsitution for the oil. Do you think any whole foods will work in place of olive oil?
Thanks again. You are amazing!
Hi Ramza,
Kale is pretty strong and most of us have to grow into the taste of it raw, so in a salad it may be too strong for you.
Try adding one leaf to a green smoothie and get your fresh kale that way for awhile and you’ll know when you’re ready for a kale salad.
As for the whole fats instead of oils, I am with you on that. Are you asking about making toum with avocado instead of olive oil?
What would would work in place of the oil in this recipe? I love garlic and lemon but do not consume oils. I would like to make the toum without oil. Thanks.
I’ve only made Toum with oil. But there is a version, called Tatatur, which uses tahini as a base. Try a small batch with garlic, tahini, lemon juice and water…