The World Sauces Cookbook: 60 Regional Recipes and 30 Perfect Pairings by Mark C. Stevens

Author:Mark C. Stevens
Language: eng
Format: mobi, epub
Tags: Courses & Dishes, Sauces & Dressings, Condiments, Cooking, Specific Ingredients, Herbs, Soups & Stews, Spices
ISBN: 9781641524780
Publisher: Rockridge Press
Published: 2019-07-30T00:00:00+00:00

MAINS

Sautéed Thin-Cut Pork Chops

Skirt Steak a la Parrilla

Stovetop Lamb Loin Chops

Baked Salmon

Grilled White Fish

Pan-Seared Sea Scallops

Stovetop Mussels

Vegetable Stir-Fry

—————

SIDES

Bell Pepper Egg Boats

Pan-Roasted Veggies

Mixed Green Salad

Fluffy Couscous

Bread

LEBANON

Toum // FLUFFY GARLIC SAUCE

DAIRY FREE • GLUTEN FREE • NUT FREE • VEGETARIAN

PREP TIME: 20 MINUTES / MAKES: 2 CUPS

FLAVOR NOTES COOLING / FRESH / SAVORY

TYPE OF SAUCE DIPPING / CONDIMENT / MARINADE

TJ Jawad Trad grew up sitting on the counter, watching his grandfather make this delicious Lebanese garlic sauce. Now he’s the one who makes it for the entire family when they get together. It parallels the taste and texture of its relatives skordalia in Greece, tooma in Egypt and alioli in Spain. Garlic is not as strong of an emulsifier as egg, for example in mayo, so following the steps to the letter is important if not using one. According to TJ, the perfect Toum has to be fluffy, potent, and white. Using vegetable oil instead of olive oil will help avoid making it yellowish. To make Toum that lasts longer, do not use egg whites (according to TJ’s aunt). But note that without the egg it will be harder to emulsify.

½ cup garlic cloves, peeled

1 teaspoon salt

1 egg white, divided

1½ cups vegetable oil, divided

¼ cup cold water, divided

¼ cup freshly squeezed lemon juice (from about 2 lemons)

SPECIAL EQUIPMENT NEEDED

Food processor

1. Remove any green parts or stems from the garlic cloves (they tend to be sour) by degerming them. Slice each clove in half lengthwise, then use your finger to take out the little stem in the middle of the garlic clove, as it’s usually a bit sour, especially in old garlic.

2. In the food processor, process the garlic and salt for about 1 minute, until fine. Scrape down the sides for chunks, and process again.

3. With the food processor running, very slowly add half of the egg white. Then very slowly add ½ cup of oil. Very slowly add ⅛ cup of water.

4. With the processor still running, slowly add the remaining egg white, then another ½ cup of oil, then the remaining ⅛ cup of water. Very slowly add the remaining ½ cup of oil, and finally, the lemon juice. This emulsification process should take about 15 minutes.

STORAGE: 2 days in the refrigerator in a glass jar or plastic container, but best used immediately

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