Garlic cream

Often, it’s the simplest recipes that require the most work and technique. This summer, I absolutely wanted to accompany Lebanese chicken skewers with garlic cream. It is a sauce called toum. The realization seemed simple… Garlic, possibly egg white and we go up like a mayonnaise. The result was good, but unfortunately the consistency sometimes left something to be desired.

As I wanted a reliable recipe, I multiplied the tests. I assure you that, even not very successful, this cream has always been eaten with great pleasure at home.
I finally found here, a trick that makes this garlic cream a breeze to make. Rather than using raw egg white, which makes the emulsion quite complicated and random, you can cook it with a little water. It may sound surprising, but it works perfectly.

Of course, you have to like garlic to appreciate this sauce. But if so, you’re in for a treat. It can be served with grilled meats or roast chicken or whatever you want. This is delicious.
It will also be ideal as an aperitif, accompanied by Lebanese flat bread, toast or vegetable sticks.

Garlic cream:

1 egg white
30ml water
1 large clove of garlic
30ml olive oil
70 ml rapeseed oil
1/2 lemon
salt

In a small saucepan, add egg white and water.
Bring to a simmer over low heat, stirring constantly. The mixture will turn white and thicken slightly.
Remove from heat and pour into a bowl.
Let cool.

Grate the garlic very finely, so as to have a puree.
Add it to the egg white.
Add the olive oil very gradually while whisking, as for mayonnaise.
Do the same with the rapeseed oil.

Add lemon juice and salt. To mix together.

Keep refrigerated for a day or two.



To finish: to make this garlic cream a success for sure, I use 2 utensils that are essential to me in my kitchen. The first is a magic spoon. This little utensil only costs a few euros, but it makes emulsions very easy.
You can also use a beater.


The second is a microplane grater. This is the easiest and fastest way I’ve found to mash a clove of garlic.
You can also use a pestle.


The recipe that I propose to you is adapted to our tastes. I find that a clove of garlic already gives a lot of flavor. You can add more or less.


For the oil, I find that the mixture of olive oil and neutral oil is good. You can definitely add more olive oil.


You can also add a little heavy cream at the end.

Leave a Comment