How To Make Garlic Sauce Thicker?

In a cup, combine cornstarch with the final 1/4 cup of water. Add cornstarch mixture to sauce and stir. Cook for three minutes while constantly stirring until thickened.

How can runny garlic sauce be thickened?

My attempts to create toum have been a complete failure. Every few months, I’ll prepare a Lebanese-style meal that always includes some type of grilled or baked meat, a variety of side dishes, fresh pita bread, and yet another failed effort at toum. But because there is always hope, I try again, fail again, try again, and fail again.

If you’ve never eaten toum, it’s a creamy, thick sauce or spread that has a strong garlic flavor. Toum is finest when it is light, fluffy, lemony, and almost peppery with fresh garlic. Mayonnaise is the most similar popular spread to it in terms of thickness (it is thicker than an aoli). When it’s at its worst—and trust me, I’ve seen it all—toum is runny, loosely curdled, and suspicious-looking.

To prepare toum, mince fresh garlic, add a little amount of light oil gradually, and gradually add freshly squeezed lemon juice until the mixture is emulsified, stable, and thick. On my initial try, I used what looked to be the simplest method and painstakingly, slowly dripped the oil and citrus into my food processor. After ten minutes of trying, slowly adding the smallest bit at a time, it still didn’t emulsify, and I ended up with what appeared to be curdled caesar salad dressing.

I used the traditional mortar and pestle method for my second attempt. Please don’t make me delve too deeply into memories that are best left buried since you already know how this one will pan out. I’ll say this about the mortar and pestle: after approximately 45 minutes, I gave up trying to make my sloppy garlic sauce since it gave me carpal tunnel syndrome.

I then realized my error and moved on! I made the decision to consult The Very Reliable Internet rather than wing it. On said internet, I learned about “the potato trick,” which involves blending 1/4 to 1/2 cup of floury white potato mash with olive oil in a food processor. Your toum is designed to get bulk and stability from the potato. Sadly, I believe that this was my biggest mistake to yet. My previous toum mishaps may at the very least be used as marinades or salad dressings. On my table, nevertheless, is not a pile of lumpy, oily garlic and potato soup.

I utilized the restaurant tip of beating in a single egg white while the sauce was emulsifying the last time I attempted to make toum. That failed attempt became a fantastic filling for vegetarian rice-stuffed peppers. I understand in theory that it should have worked, but it just…didn’t. Not that time, at least not for me.

I gave it another go for my meal of shish taouk (Lebanese grilled chicken skewers), which begged for a side of rich, spicy toum. I promised that this would be my final attempt, and if it didn’t work out, I would just mix minced garlic into mayonnaise going forward and pretend to choke if anyone ever asked what it was. I followed all the rules this time. Safflower oil was added gradually and lightly. I attentively watched the lemon juice additions, substituting a tablespoon of juice for each 1/4 cup of oil. To be on the safe side, I added the egg white about 3/4 of the way through the procedure and added the salt near the end. I even TIMED the bloody blender and made sure to wait exactly one minute between each addition for the benefit of documentation and emulsification. After all this time and effort, I ended up with a runny sauce floating in a blender full of greasy white particles. AGAIN.

In most cases, there is no turning back once your toum separates. Simply acknowledge that it’s time to move on and begin again. So, I was prepared to make yet another batch of clunky garlic salad dressing when The Big Magic appeared.

I started adding cold water, approximately a tablespoon at a time, to somewhat thin out the dressing. Instantaneously, the mixture started to congeal into a rich, creamy mass. Delighted with my discovery, I continued to add more and more—yes, you can see where this is headed. My magnificent, fluffy white toum had reached a certain mass and was beginning to thin down and deflate much like a mayonnaise would. Although I do prefer my toum a little bit fluffier, this was thick enough to slather and spread on pita bread but thin enough to use as a dip for cruddite. This would have been the ideal toum if I hadn’t added that final splash of water. Perfect, indeed. And that’s saying a lot for a sauce that, only seconds earlier, was doomed to disaster.

Why does a small splash of chilly water matter so much? I’m not sure. Simply accept it because it is effective. Don’t, though, give me too much credit. I was all set to announce my wonderful find across the internet with glee, but someone else did it first and has even prettier images.

One more thing, if it isn’t already painfully evident, this spread is best enjoyed with your significant other. You know, the person who will always be there for you, even if you cough and your breath makes all the maple tree’s leaves fall to the ground or your kitchen tiles gradually start to peel back and rise. If you don’t enjoy garlic, save yourself the suffering by denying that you ever saw this message. However, if you enjoy garlic, stop by my parlor. We’ll get along well, in my opinion.


  • 4 garlic cloves *
  • Safflower oil, 3/4 cup
  • 1.5 to 1 lemons, or 1/4 cup juice
  • 1 cold egg white
  • kosher salt, to taste, or 3/4 teaspoon
  • If the mixture doesn’t bond, add an additional 23 tablespoons of ice water.

* The amount of garlic used in a single batch of toum dishes might range from two cloves to an entire bulb. Even though I adore garlic, I think anything more than 4 cloves is excessive. True, the garlic should overpower you, but you should also be able to enjoy the spread’s creamy texture and tangy, lemony flavor.

Olive oil will make the toum overly heavy and the color a darker pale yellow. Having said that, I don’t have much experience with toum that succeeds, so maybe the olive oil doesn’t matter if your toum is fluffy? I am aware that olive oil hardly ever appears, but that safflower, sunflower, and grapeseed oils are all frequently used to whip into toum.

Before you start, have all of your ingredients measured out in pourable containers and prepared. This will make adding installments more simpler without shutting off the mixer.

The garlic cloves and a tablespoon of olive oil should first be pureed. There shouldn’t be any bits of garlic in the finished toum, thus it needs to be very fine and paste-like.

Your blender should be running at medium speed while you very slowly trickle in 1/4 cup of oil. One tablespoon of lemon juice should be added gradually after the oil has been mixed in while the blender is still running. Before adding the egg white and salt, repeat this process twice more (you should have 1/4 cup oil and a small amount of lemon juice left). Before adding the remaining oil and lemon juice, let the egg white combine in the blender for another minute.

You’ll need to be patient during this process, which should take around 5-7 minutes. If you add the oil or lemon juice too quickly, the sauce will separate and seize.

But cheers! Keep in mind that we still have ice cold water on available as our secret ingredient. Add a tablespoon of ice water to your gooey sauce while the blender is still running and watch the magic unfold.

See how the sauce quickly became thicker and lighter in color and volume? Brilliant. Simply brilliant. I am really thrilled right now!

To add all the separated solids back into the bulk, scrape down the sides of your blender. When the toum is thick and holds together like a frothy mayonnaise, or you have the texture you prefer, stop adding water one or two drops at a time.

If you have grilled meat like shawarme, kafta, or shish taouk, toum is typically lavishly dolloped on the side of your dinner. Toum is popular as a meze dip for cruddite or fresh tiny pitas, served alongside the garlicky hummus and baba ganouj. I prefer toum simply smeared over flatbread bread with a few slices of cucumber and fresh red onion (much to the disgust of anyone sitting opposite me, I’m sure).

“Hello honey, hhhhhhh!” Why don’t you come here and kiss mommy, please?

It was a race against time over the holiday weekend to consume as much toum as I could before having to cleanse and return to work. Was I, however, perspiring garlic at my Tuesday morning meeting? Probably. Was it worthwhile to pay for flavorful chicken kebabs with spices and a kicker of a garlic sauce? Absolutely.

How can a watery toum be fixed?

One of the biggest letdowns is when your toum breaks or separates, which effectively turns your garlic paste into a garlic oil rather than an emulsified fluffy paste. Here are some suggestions on how to repair it or what to do if it occurs to you—because it will, even if you’re an expert!

  • A: Egg White Egg whites are frequently used in the emulsification step of many toum preparation techniques to help maintain consistency. Since there is an egg allergy in my household, it is not an option for me, and making things without eggs is actually the norm. If your toum breaks, however, you can stream the remaining toum into a food processor after adding 1 egg white to a little portion of the broken toum. This ought to aid in putting things back together. However, keep in mind that if egg was included, your toum should only be utilized for two weeks.
  • Acidic citrus
  • A stabilizer frequently used in processed foods is citric acid. If you notice that your toum has separated after processing, adding a teaspoon of citric acid can help stabilize it.
  • Use it
  • Broken toum can still be used for cooking and marinating, so it’s not all awful. You can go the further step and drain your oil (voila, garlic oil) and the paste, which you can use for cooking, after processing if you let it sit for a while.
  • One of the main causes of damaged toum is oil pouring too quickly.
  • Make sure to move SLOWLY; 4 cups of oil should stream in 8 minutes.

How can you thicken melting butter?

Start by bringing a little amount of water to a boil in a pot. Once it begins to simmer, turn the heat down to low and gradually add cubes of cold butter, just a tablespoon at a time, whisking constantly until the water and melted butter have emulsified and created a consistent, creamy, and thick sauce. Make sure the heat is turned down. The sauce will separate if it boils. Use it right away, or heat it gently under cover on the stove until you’re ready to use it.

Reminder: Any leftovers can be stored in the fridge, but they won’t work as beurre mont again because reheating them would cause the emulsion to separate. Use the leftovers to create clarified butter instead.

How to Use It

The finishing sauce is possibly the simplest and tastiest method to use beurre mont. Pour it over roasted chicken, pan-seared steak, grilled fish, or steamed veggies. Or for the most luxurious pasta or gnocchi, omit the cream sauce and substitute beurre mont.

It can also be used for cooking, as I witnessed in the restaurant’s back kitchen. Use it as a poaching liquid for potatoes, shrimp, or lobster if you’re feeling very chef-y. It’s a wise choice to use it however you see fit. Why? because the butter is so creamy and warm. How is that not the winner?

What are three methods for thickening a sauce?

Reducing the liquid in a sauce is the simplest way to thicken it. You can accomplish this by simmering or fully boiling your sauce while leaving the lid off so the steam can escape. Keep in mind that if your sauce is just a tiny bit too thin, this is a good remedy. This isn’t the greatest course of action for a sauce that requires a complete makeover and is quite watery. Consider it like this: By concentrating the flavor while lowering the liquid, you may affect the amount of salt. A sauce that wasn’t intended to be decreased at all could become too salty if it is cut in half. Consider using one of the thickening agents listed below if your sauce requires substantial thickening.

This information was pulled from a poll. At their website, you might be able to discover the same material in a different format or more details.

How can sauce be thickened?

A great gluten-free substitute for flour that won’t cloud your sauce is cornstarch. A common guideline is to use 1 tablespoon cornstarch for every cup of liquid in the recipe.


  • Cornstarch and cold water should be combined equally. until smooth, combine and stir.
  • Pour into your sauce and cook while stirring constantly over medium heat until the sauce has the consistency you want.


The most popular method for thickening sauces without flour is probably cornstarch. You only need roughly half as much of it as you would if you were using conventional flour, and it is simple to use and widely accessible at food stores. Simply add a spoonful or two, dissolve in a little water, and mix into the sauce while it simmers until thickened. This might not be the ideal choice for you, though, if you’re attempting to avoid grains.

Arrowroot or Tapioca Flour

You can use either of these choices in the same manner that you would use cornstarch in a recipe. The key advantage in this case is that they may both be utilized on a Paleo diet because they are free of grains.


In order to enable recipes like no-bake cheesecakes, pies, or other custard desserts set, gelatin is an animal-based thickening agent. By dissolving it in some water before adding it to the sauce, it can also be used to thicken sauces. Be patient before adding extra gelatin as it may take some time to thicken.

Vegetable Puree

Using vegetables to thicken a sauce is a very healthy option. Examples of such vegetables are cauliflower, potatoes, and even carrots. Additionally, it’s a fantastic method to increase the amount of vegetables in your diet. The veggies must be heated until they are tender, then pureed with a little water, if necessary, until they are creamy and smooth. As you incorporate the pureed veggie into your sauce, mix it thoroughly.

Cashew Cream

Cashew cream, like the vegetable puree mentioned above, may be a terrific option for thickening a sauce and offers a velvety feel similar to that of adding typical dairy cream. Half a cup of raw cashews should be boiled in water for 15 minutes to soften them before making cashew cream. After being drained, add the cashews and one or two tablespoons of water to a high-speed blender. Blend on high until smooth and creamy, scraping down the sides as necessary. As necessary, add extra water.

Oat Flour

When using a substitute for typical wheat flour to thicken sauces, oat flour is a fantastic choice. To produce a roux, use it similarly to flour, or combine it with a little water to create a slurry before adding it to the sauce. Keep in mind that oat flour has a little nuttier, whole-grain flavor than conventional wheat flour.

Egg Yolk

Egg yolk is an excellent alternative if you want to thicken a sauce without using grains or additional carbohydrates, even though it might not be the first thing that springs to mind. It’s especially beneficial if you’re cooking a thick, creamy sauce that will profit from the yolk’s silkiness. The yolk must first be tempered before being added to hot liquid. Whisk the egg yolk(s) after placing them in a bowl. Once you have roughly a cup of liquid, begin carefully drizzling part of the hot liquid into the scrambled yolk while continuing to stir. The heated liquid can then be whisked back into it to finish thickening the sauce.