How To Make Toum (Lebanese Garlic Sauce)
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- Опубликовано: 22 авг 2024
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How To Make Toum (Lebanese Garlic Sauce)
30 peeled garlic cloves
1 tbsp salt
2-3 tbsp lemon juice
3 cups vegetable oil 
Хобби
Any recipe that starts with "take 30 cloves of garlic" has my vote.
Lol
So you implementing social distance all your life
😅😅😅
Me too, Donald!! 😄
Gil D 🤣🤣🤣 I have to say I agree with him, though. Yummmm!!
You man deserve the greatest biggest medal for editing the sound volume of the mixer down !!! Genius
Hasan Sahin good observation brooo
Hasan Sahin, i love lebanese garlic sauce. I crave this stuff everytime i have grill chicken. Thanks
Which food processor is this?
It is definitely edited, if you hear carefully that is,cause sometimes his voice is lower from the editing,nice job .
Agree I turn down soon seen the blender had turn back up 😂
Back in 1994, I worked with a friend from Qatar that turned me on to middle eastern cuisine. I fell in love with the chicken sharwma sandwich because of TOUM. I mistakenly thought it was tzatsiki sauce. I tried to make it but had no clue what I was doing. For Easter, my chef daughter made our middle eastern dinner with lamb and chicken and she made toum. For 29 years, I've been looking for this sauce! When I tasted it, it brought tears to me eyes! FINALLY! Nothing better than a chicken pita sandwich with a generous ladle of toum with hummus and toubouli! So good! Thank you for this post.
Aawwww I feel so good to hear that ❤, I live in middle east and I can understand how delicious this thing is ❤
I was used to paying around $8-10 for a bottle of this at the store. I just made this in 5 minutes and it is even better than I remember. A cup probably cost me 50 cents. Thanks for posting! My breath is going to kill mosquitos.
does it have the spicy taste of garlic after you have made it?
Yes!! @@Gaming_me207
I remember my late father would sit there with an old olive wood mortar and pestle we brought with us from Lebanon (I'm not sure how old it was) and he would almost go into a trance pounding the garlic and salt into the smoothest paste I've ever seen. Usually he'd be listening to Fairuz or Oum Kolthoum while he was doing it. Once he was done, someone else would finish putting it together as he had done the important work. And yes, I DO have that mortar and pestle and it still has the heavenly aroma from all of those years of being used.
❤
This was such a beautiful read. Thank you for sharing this 💙
👍👍
What a beautiful story ❤
Oh I love Oum Kolthoum! What a great moment you recall, a loving father preparing garlic sauce to a heavenly tune....so beautiful!
I usually rub this all over my body before going into battle against the vampire hoards. Thanks for the quick and easy prep method! Saves me tons of time.
Funny you say that. I slather it all over my wife and have a great feast! It's my go to sauce!
Can be used to ward off unwanted relatives too some of them are more horrifying than vampires.
Lol, Lovely
🥰
🤣🤣🤣🤣
I’ve worked in a Lebanese restaurant for 6 years few years ago and this sauce is the most requested sauce to the point that we started selling them in a jar. I also found that adding the salt from the beginning before emulsifying will likely split the sauce quickly, I always add it at the end.
So that's why it used to work well with me but now it splits since i'm adding the salt at the beginning now🤔
What do you mean by splitting?
@@nobody-hi4py it means the oil will separate (split) from the rest of the ingredient.
How to neutralize lemon in garlic sauce if u put more lemon by mistake
@@rigelibarra you should put salt with garlic cloves not in the end
For anyone who want detailed mg/ml:
250g Garlic
130ml Lemon Juice
1ts Salt
750ml oil corn oil (no olive oil)
That’s my recipe for years and the result is always perfect :)
Do you add egg white?
@@michelasdisappointmentanda2304 no never !!:)
Thank you !
Would avocado oil work ?
@@janettemasiello5560 sry don’t know.
@libellemusli6401
It's ok. I'll give it a try anyway,
you never know, right 😙
I made it using blender, and added the oil and lemon juice by opening it 5/6 times..was worried as I used blender, but It turned out absolutely same as lebanese restaurant.. delicious!! Thanks for the recipe
You can use a hand wisk if you really have to. As long as you mix fast and add ingredients slow.
Love it,will surely try it..was looking for it's recipe
Yeah my mum makes it in a blender it's tasty makes it smooth no problem
هل تشعر بحرارة الثوم في الطعم لانشغ.
"Just like mayonnaise" ... except soooooo much better!!
Hello 👋 how are you doing
This stuff is so versatile! I made a batch for schwarma, but have since finished it off by adding it wherever garlic is called for in a recipe: guacamole, fried rice, marinade for smoked chicken, stir fry, etc. So easy and delicious, even good to brush on hamburger or hoagie rolls before toasting. Thanks for this!
I'm Lebanese and each time I get to eat toum it feels like a first, I worship it. Thanks for sharing this super simple and easy way to do it!
I can smell garlic thru my speakers!
😄
true👍
I literally did too
😂😂
Smells 👂 🤦🏻♂️
I love this stuff it’s so freakin’ delicious. I could eat it all the time. It’s a great condiment. Why they don’t sell it in the stores alongside ketchup, mustard, Mayo and hot sauce is beyond me.
They sell it at Trader Joe’s.
@@taniaengland6266 oh wow! I'm going to look for it.
"garlic sauce" can be found, but it tastes more of vinegar than garlic.
Because it,s healthy and the big pharma prefer their slaves to be fat with heart problems ,lol
Yeah and it probably has 200 ingredients on the back of it. I’d try making it yourself before buying that store bought crap!
This is my favorite sauce of all time , if you have never tasted it , you missing out , it will change your life
Great memories of this growing up as a kid in Wisconsin believe it or not! My uncle was Lebanese and brought this and other wonderful recipes to our family. Garlic sauce was the favorite and I remember before food processors and blenders my Dad and Uncle used a wooden bowl and mallet to make it. YUM
29 garlic
Keith Mcnamara hahaha
Keith Mcnamara cAe
it was terrific to watch that one garlic that needed hard work to be pelled drop ...
Hahahahaha
I saw that one too
I made this and it came out perfect, just like the toum i get at the restaurant. Very yummy!
It didn't come out spicy at all? Or bitter?
What do you eat it with... is it like a dip?
@@moimeself1088 basically with chicken on grill , like shawarma . or some other grilled stuff
How was the diarrhea from all that oil
@@marietourniquet
Mine always comes out too spicy. I can't figure it out
After making toum, I don't scrape the food process that much, I add garbonzos and tahini to make hummus, since about half of the ingredients are already in my processor😆 Thank you for the wonderful recipe.
Genius!
U😅❤😊😅❤😅😮
100% PERFECT RECIPE. I did a third of everything. So 10 cloves garlic, 1 tsp salt, 1 tbsp lemon juice and 1 c (avacado) oil. Added in stages as advised. This was so good. Thank you for sharing this wonderful condiment for all to enjoy.❤❤❤!!!
Hi there! How many servings did these modified measurements make? I'm trying to make a smaller batch as well
Avacado oil sounds like a nice alternative! I think it coagulates at a lower temperature than most other oils which is well suited to toum. You want it nice & fluffy almost like a jelly idealy.
I also use avocado oil more healthy
Amazing! Finally I can make this garlic sauce even if I'm in the Philippines. I really enjoyed it during my stay in Middle East. Thanks and more power.
Hey guys, I will give you a tip for making the perfect garlic sauce. I used to work in a Lebanese shawarma restaurant, so everything I say is authentic:
Tip one: add one egg white per 1 head of garlic, blend until smooth then add the oil slowly.
Tip tow: add 6 tbsp of cold ice water after every thing is done per 1 head of garlic. Adjust the water for the consistency you like aka the "sauceyness" the water also helps with whitening the sauce.
Tip three: 1 head of garlic can best hold 1.5- 2 cups of oil.
Tip four: you can use a ratio of 1 of citric acid to 2 salt for the seasonings, if you do this don't add lemon juice.
These tips help me make the best garlic sauce that i tasted in my life. Great video👍
L
Did you say one egg white per head of garlic??? Im just making sure lol
@@atifhariz yes😅
Update: spare the egg yolk in case the sauce breaks, if it breaks god forbids, then empty the garlic sauce into some sort of container then add the egg yolk into the processor and bland the you add the broken garlic sauce into the egg yolk slowly at first then you can go wild on pouring the rest in once the proper emulsificaition has started. Lol. (Thats because you already have some emulsified garlic sauce in the oil, thats what you call broken garlic sauce. Lol)
كيف ازيل حرارة الثوم راس ثوم كثير جدا تصبح الصلصه حاره جدا
I had an old lebaneese aunty and every Sunday we would go to her farm for lunch , she would do this recipe but she used to add mash potato to the sauce , it was lovely , we would eat this with flat bread whilst waiting for lunch to be served .
I think I had this once without knowing what it was! I've never forgotten. It was a pita sandwich with chicken meat, tomato and onion grilled in a press; one of the most delicious meals I've ever had. I knew it was heavy with a garlic-mayonnaise type sauce but never knew what exactly. This must have been it, the owner of the restaurant was Lebanese. That press-grill really made a difference between just grilling it. Thanks!
That's shawarma
I'm a garlic junkie. This is the most impressing recipe I ran into in the last years. I tried it last week and I wanted to find out how long it's stable. But no chance... The sauce was gone in a moment, 'cause I couldn't stand it... :-))) Many thanks for sharing !!!
I’ve made large batches in the past and had it last months in the fridge:)
@Georges Cika In the last months I tried it with nearly everything: Chicken, roastbeef, steak... Name it. :-D
1.3k vampires hated and disliked this video...
gatesx8 😅
hahaha nice one
668 in Aug 2019
Excellent!
😅😅
This would definitely kill coronavirus.
Well even if it does not kill the virus, this is how you social distance.... so if people keep getting too close, this is how you fix that.
@@mortyjansen399 😂
Morten Jensen 😂😂
It may or may not kill the virus but it will sure will taste absolutely yummy on roast leg of lamb which would make me feel great.
Sure!!🤣🤣✌
I remember very clear 40 years ago in a Lebanese village in the mountains tia Juliet doing this sauce in a wood mortar, it was surprisingly delicious but I never succeeded making one... till now. Thank you
I actually went out and bought a food processor specifically so I could make this sauce. Just finished it now and wanted to thank you for this wonderful video and recipe. Cannot wait to try my hand at some of your other lovely dishes.
All the best from Canada!
So did I! 😂
This sauce is actually like drugs for me, any grilled meat goes so well with it.
Any grilled meat goes well with drugs?
@@petergazer9135 Once the drugs take effect you can grill anything and it will be delicious
Or just with pita bread is good and fries and pizza and EVERYTHING
You should try a thick tahini hummus with soy sauce on top. It works like crazy. Soy sauce not blended with the hummus btw.
@@petergazer9135 You must be fun at parties.
Made this yesterday. I'm in shock. Taste exactly like my favourite Lebanese restaurant in London but better! Thanks Henry.
Big shout to Edgware road
I’ve been making this for the last year and it’s always such a hit. If I give a jar as a gift (usually along with a jar Cowboy Candy) I label it “Auntie Debbie’s Vampire Repellent”. Both treats are great eaten together or a different addition to a charcuterie board.
Try both recipes....you’ll be glad you did. I’m glad I did.
Oh wow. New Zealander here. Never heard of Cowboy Candy so had to search. It sounds amazing. Do you have a recipe you recommend? Have saved one by Dawn Perry from Delish but, have no idea if it's a good recipe or not.
Quiet possibly the only authentic Toum recipe on RUclips. Thank you Henry.
Thankyou for that kind comment ❤️ I like to keep my recipes straight forward
MaryRose007 YOU RIGHT this is by far the most complete and most transparent instructions for recipe of Toum that I have seen on RUclips so far. STRAIGHT FWD
You haven't seen chef Kamal? This is where I learned how to make toum ruclips.net/video/ufDD773NQMY/видео.html
radicr thanks for sharing. I think I’ve seen Kamal cooking something else b4. He’s a pro.
I tried one with eggs or mayonnaise, it tasted good and was a recipe from a Lebanese woman.
OMG, how awesome is this!! In spain we have a thing called alioli that is eaten with paella and its 99% if not the same thing as thoum. The more you know, the less reasons remain to be patriotic.
In France, Provence, Aïoli ... but with the yellow of one boiled egg.
Diría que es exactamente lo mismo, aunque no con aceite de oliva...
So easy to make! I tried it for the first time a year ago with my sister on a shawarma and we were hooked. Everything on it was delicious and mainly because of this garlic sauce. Now I can make it myself, thank you!
Hello 👋 how are you doing
Only garlic makes me recover from colds or the flu more quickly than other remedies; even lemon+honey+ginger don't have the effect that garlic has.
Thank you, Henry! As always, you surprise me so much: such a young man having great knowledge in everything!
Hello 👋 how are you doing
I'd like to know more about you if you don't mind 🙂
One of the greatest sauce I've ever tasted in my life while having a trip to lebanon
You had me at “...30 garlic cloves”
29 one clove fell down 0:21
Garlic Levels:
1) Light
2) Lovely
3) Lunacy
4) Lebanese
@@okamivolgan 🤣🤣🤣🤣🤣🤣 you're insane
I am in Punjab Punjab India. We love garlic. Soooooooo good
Fifteen years ago when I was in Seattle there was a business in the Pike Place Market that sold a garlic spread similar to what you just made; I think the family of that business was Lebanese and they called it whipped garlic. It was delicious and I bought some more to bring back home. I bought from them online through the years. Been trying to find them again but they must have decided to close down which makes me sad. But now I know how to make it. Thanks for your video!
Soooo good! Toum is my favorite sauce in the whole world and I could eat it for every meal 😂 I was always intimidated on making it because I didn’t want it to break but first try and it was absolutely amazing!! I used 2.5 cups of avocado oil, 3 tbs of lemon juice, and about 100
Cloves on garlic 😂 I only had the patience to take out the middle of the garlic on half of them. Then I just threw the rest in and prayed for the best 😅 so good!!
lmao 100 cloves. Did you want garlic with your garlic sauce? 😂
OMG I didn’t know that it is made in this way...I thought you make it by adding some smashed garlic to mayonnaise, but no, you make so much of garlic INTO mayonnaise!!! Beautiful!!!
Dude. Every video that you have put out is awesome. Please don't stop.
i had it as a kid. Never new the name, and finally i found. Going to surprise my sister with this in sha Allah. She is going to go crazy. We used to have it with Broasted chicken.
WOW, garlic and garlic sauce is my absolute favorite. thanks for sharing
Hell yes! I'm so going to make this. I can't believe how simple the ingredients are!
I'm working in Lebanese restaurant, awesome 👏🏻 the food are very delicious
My brother you’re a straight g for posting this thank you. I love this.
as an italian american i cant tell if youre teaching me a recipe or challenging me to a garlic duel
I am not Italian or anything to do with this but my inner racism had me wondering lol. Or who "love garlic the most" type thing. If that is racist? Im out. Just people loving garlic in my eyes....
@@teddyhammer2558 "Italian" is a nationality not a race. They are well known for their love of garlic..You are thinking of 'stereotype". Well yes, but it's TRUE. There's a REASON stereotypes exist; it's how we can have cartoons, movies and TV shows.
Thank you for sharing lebanese food is one of the best in the world , I adore toum sauce
In 2004 I visited Beirut. Met a brilliant guy there and he invited me to his parents' home and I had toum there. It was to die for. Will never forget it. Most certainly going to try this.
Shokran
Lebanese garlic sauce is the best. honestly! I ate it once many many years ago and was absolutely blown away.
Nothing has come close since.
2 yrs but OMG I finally know how to make this. I was a Kid when i first had it. Im 50 now. THANK YOU!
Thanks Henry, I love this sauce. If I’m ever in Australia, I definitely want to visit your restaurant.
Susan J. Unless a giant ass spider attacks as soon u land in Australia
😆😆😆
I used less salt and less oil and my sauce was very strong tasting. I decided to put it in the canner (boiling water bath in sealer jars) to enable storage on a shelf instead of the fridge and this tempered the flavour since cooked garlic is less pungent than fresh. Yum, I love this stuff.
Did it retain it's fluffy texture though?
Remove the (bitter) embryo from the center of each clove & you'll enjoy even more. It's odd no one I've seen at least mentioned that here. I love garlic too, by the way, not trying to shy away from flavor in doing so.
I bought a food processor yesterday just to make this recipe! Today I made it and I'm in heaven.... this is the BEST... thank you sooo much!!!!!
Hey man, do you know how long is the shelf life? Because that's a lot of garlic, and I don't want to waste. Thanks!
I just made some googling, and found out it has 4 weeks of shelf life. Storation : Air-tight container and refrigeration are needed.
I’m vegan and I’m so happy to know this garlic sauce doesn’t contain dairy. For some reason I thought it did. I love this stuff!!!!!!
You can make vegan mayo using chickpea water and oil too, if you want a garlic free tasting mayo:)
I want to dip my barbecued chicken wings into this. Outstanding recipe, thanks for sharing and educating!
That will go well !
Wow no such thing as too much garlic! That looks so good I will try it
Mashallah I'm so surprised to see all your capabilities Henry , by reading about your self , stay blessed and such a great quality to share all what you learned around the world 👍
to see this garlic dancing is beautiful,
it brings a tear to my eye
I love that sauce. I love garlic.
This is exactly the recipe I've been looking for ever since I went to Lebanon, thank you very much!
Thank you for this authentic Toum recipe without using egg whites. Yummy.
I tried this today but I did half the portion;
15 garlic cloves, 1/2 table spoon salt, 1.5 table spoons lime (didn’t have lemons),1.5 cups vegetable oil and oh my God this turned out amazing! So delicious 🤍 Would highly recommend this recipe to everyone I know, specially those who were looking for one with no egg whites
Hello 👋 how are you doing today
I love it! I use it for kabobs, over scrambled eggs, garlic bread, seafood, chicken, etc. Thanks for this video!
"It goes perfectly with anything"... lol!
And.. ! I believe you 🥰. That looks amazing. Thank you 👌
Captain Crunch, chocolate ice cream, peanut butter fudge... You name it!
Hello 👋 how are you doing
I was looking all over the internet for this, thank you.
Toum should be it's own food group!!! Nom Nom Nom
I always order that and dip my french fries in it.
You just saved my 50 dollars
No i will just make toum in my home rather than buying a small cup of it for 5 bucks
Those prices are ridiculous
Lovely! I usually mince garlic with sea salt with the side of my knife & add to mayonnaise. Will defo try this tho! Thanks 😊
Hello 👋 how are you doing today
Henry, I can taste the toum through the screen. Thank you for sharing such a detailed how-to.
After you taste this sauce you may kiss the bride!!!
After you kiss the bride you may taste her.
@@tahaqtr7439 🤣🤣
Kiss the bride goodbye
The trick is to let the bride have some top then u r good to go😁
Zulfa Muhammed
If she stays, she's a keeper.
I just like you more for having lowered the mixer volume.
The mixer is quite, those ones aren't noisy.
Yayyy!! Now I have recipes for toum and mudhara, both are my favorites at a local Lebanese restaurant. Thanks for sharing.
Toum is the GOAT of sauces, seriously. Nothing beats some shawarma with many thick spoonfuls of toum!
Brother, you have just made the start of my 2019 sooo much better! I tried to make this myself so many times and it never came out right! Can't wait to try your way 👍
You've changed my life.
Thank you so much. I just tried it and it is superb! Really delicious. I can not thank you enough sir. Allah bless you.
Hello 👋 how are you doing
Why didn’t I see this earlier?! I just spent $30 USD on 24oz of this from a middle eastern market. That’s okay; the owner was a lovely man. Money well spent, now I don’t have to drive far. Thank you for sharing this recipe!!!
Give it a go next time!
Dude I love you for posting this
This sauce is the best I have honestly ever had in my life
This is amazingly delicious. Was a huge hit at our Christmas party, thanks so much for posting.
Worked in Middle east for some time and I cannot forget the sauce that they use in their shawarma, 5yrs later I am still craving it, so here I am trying this recipe today. Thank you for this. ❤
Anything with garlic at that level is an immediate win. Perfect. Making it soon.
This is an excellent recipe. Shawarma juice !
Just made it
Almost had a garlic heart burn
It's not as smooth as mayo but almost same.
Amazing to eat.
I have made this recipe about 6 times, have had 4 wins, 2 losses. lol I love it.
I got hooked on this some years back thanks to a wonderful Lebanese restaurant out in Van Nuys, CA. I was overjoyed to find out how to make it! Thank you!
I make this a lot. Actually is a great idea to boil the garlic for 45 secs before grinding. Gets rid of spicy/bitter raw garlic flavor
Nah, lemon will take all the rawness away
@@shelterlovely it depend on the amount and when it's added. Low pH will denature allinase enzyme but only if added very early and in a decent quantity. He only add 1T and Also the 3 cups of oil dilute to it even more. Only then adding the remaining 1T. I don't know the final pH of his toum as every lemon pH is different so I can't say for certain
@@shelterlovely but you are totally correct!
*REMEDIAL CLASS*
_TL;dr -- You can add your failed toum to a properly emulsified batch, and it will also emulsify. You're welcome._
Has your toum turned to tears? Were you busy flying paper airplanes instead of listening to Professor -Garlic- Tadevosian? Well there's good news, kiddies: You can still fix it!
Yes, you have to make a new batch.
No, you don't have to do it right this second. (The failure sauce will keep in the fridge.)
Yes, you can still turn your failure sauce into proper toum!
I really didn't want _more_ toum than my failure batch amounted to, so I opted to make just 1/3 of a batch more. The math is easy when using Henry's original recipe, be it imperial/US or metric. Of course, if you have no failure sauce to deal with, maybe you could just start with a smaller machine and make the 1/3 batch recipe:
-10 cloves/10000 millicloves garlic
-2 tsp./10g salt
-1 tbsp./15ml lemon juice
-1 cup/250ml oil
Make this batch exactly as Henry does, _paying special attention to get the garlic and salt mixture down to a fine paste._ If you have more bowl than garlic (as I did), you may have to scrape the bowl and run the processor 20 times (like I did). You'd be better off doing this amount in a Magic Bullet, mini food processor or even a blender (as commenter Tazin Niti said worked great!), but I persevered with the big machine to prove it could be done.
OK, it was actually to save myself having to wash another thing.
Once you have your garlic paste, add 1 tsp./5ml of your lemon juice (or 1 tbsp./15ml if you're using Henry's full 30000-milliclove recipe) and run the machine for a few seconds until your garlic paste has incorporated it all. Scrape down your bowl.
Now, with the machine running*, _slowly_ add around 1 teaspoon of your oil. If you're doing it right, you should see it turn to "mayonnaise" before your eyes. Don't be shy to stop, open the bowl and check with your spatula...you don't want to make another batch of failure sauce!
*(If you have a machine that you can't add to while running, just add your oil 1 tsp./5ml at a time and then run the machine until you have that "mayonnaise" consistency BEFORE adding more.)
Once you're certain that you've achieved emulsification with the first bit of oil, add a little bit at a time and blitz it each time until it's "mayo". When you reach half of your oil, add the remaining lemon juice as with the oil, a bit at a time. Then, switch back to slowly adding oil until it's all incorporated. It's should still be "mayo-ey".
Now, do you remember your failure sauce? This is where it becomes success sauce! Just add it to the properly emulsified toum you just made, the same way you added the oil and the juice, a little at a time. It should be "mayo-ey" the whole time.
Remember, little old ladies all around the Mediterranean made sauces like this for their families back in the day with just a mortar and pestle. They'd pulverize the garlic into a paste first, and then add the juice and oil _a few drops at a time,_ only adding more once emulsification is achieved.
Oh, and if you have a shit ton of this stuff and dunno what to do with it all, I've used it twice to make pan gravies for meat with amazing results. It's also eminently usable in hummus, adjusting ingredients accordingly (mostly the oil and salt). I'm sure I'll think of more, too!
Of course, the very best thing you can do with it is give a container of toum to someone you love.
This is one of my absolute favorite sauces! It's over! I'm making it and putting it on EVERYTHING!
I made this and it turned out perfect! Thank you! Wish you would post a video for chicken kabob, what marinade and spices to use please!
The distinctive taste of that dish is garlic. Just in case anybody wonders
🤣🤣🤣👏🏼👏🏼
I worked at as personal nurse in Clare mont California I ate chicken at zackys chicken and they had this sause I fell in love with it I almost forgot about chili you'll love it with chicken.i make it too.stay well
It was my favourite during my stay in UAE. Loved the method.
So simple and such heaven, made this and it was gorgeous. Thanks!
Hello 👋 how are you doing today
Add it to some yoghurt. Omg best yoghurt sauce for my turkish breakfast lunch and dinner 😜
Hello 👋 how are you doing today
Omg, thank you. I did exactly what you said in the video and it came out thick and beautiful my husband LOVES this sauce. I did use fresh garlic 🧄 which gave it a really strong taste. Thank you😃🥰
So glad to hear! 🤤
Respect for lowering the volume on the food processor and not kill our ears at 3 in the morning.
You mention not to use olive oil because it has a "distinctive" taste; I seriously don't think that olive oil is going to overpower the potency of garlic. Most if not all of those oils are not as healthy as olive oil.
I absolutely agree, nothing can top olive oil