RecipesHomemade Toum Garlic Lovers Sauce Recipe from Lebanon

Homemade Toum Garlic Lovers Sauce Recipe from Lebanon

If you and your family love garlic check out the homemade Toum garlic lovers sauce recipe from Lebanon.

Made with fresh garlic, fresh lemon juice and vegetable oil. It is emulsified and becomes a garlicky sauce with texture similar to mayonnaise. Spread it on sandwiches or meats or where ever you would like a smear of garlicky flavor.

Homemade Toum Garlic Lovers Sauce Recipe from Lebanon

I think it would make delicious garlic bread./When it comes to food, there are always entrees that are unique to different regions of the
world. In the same way, there are also specialized sauces that are made uniquely to a part of the world. One of the reasons why this is true is that certain types of sauces are designed to match perfectly with a specific type or cut of meat.

This recipe is designed to introduce the reader a unique sauce called Toum, which is referred to as Lebanese Sauce. The recipe is from Henry’s How Tos.

The recipe was created to make it possible for anyone to be able to make Toum or Lebanese Garlic Sauce in their own kitchen. The sauce can be used to dip hunks of meat or fresh veggies into as an

Benefits of reading the article: Homemade Toum Garlic Lovers Sauce Recipe from Lebanon

The recipe includes a list of all of the necessary ingredients that you will need to have on hand.
It also includes a complete, easy to read and follow preparation guide that covers everything from start to finish.

All of the information is presented in a way that makes it really easy to read and understand.
Learn how to make your own new condiment.


Paige Raymond
Paige Raymond
Raised in rural Montana and educated in Mechanical Engineering and Sustainable Development, Paige Raymond combines a practical mindset with a passion for self-reliance and sustainability. With expertise ranging from mechanical solutions and food preservation to emergency preparedness and renewable energy, Paige is a proud author with more than 5000 published articles.

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