Can I use fresh garlic that has been refrigerated in the sauce, "toum?"?

Asked by Theby (998

) April 5th, 2010

The sauce consists of 3 ingrediants: garlic, oil and lemon juice. The hard part of making it is to emulsify the ingredients. Some recipes say not to use garlic that has been refrigerated, some don’t say. Before I read the recipe properly I peeled all of the garlic and put it in the fridge. I want to make the sauce tomorrow. Can I use the garlic I have?

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5 Answers

Beat the oil slowly into the lemon juice until it emulsifies, and then add the garlic.

dpworkin (27090

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Good idea. Thankyou, dpworkin.

Theby (998

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I’m pretty sure they mean it should be room temperature, and not cold right out of the refrigerator.

YARNLADY (46619

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I agree with @YARNLADY. It’s not whether the garlic has been refrigerated, but the temperature of it at the time of preparation. If the garlic is too cold, it may not emulsify properly. I’ve had that trouble with other recipes.Let it warm to room temperature before using it, then mix it in the way the recipe calls for.

stranger_in_a_strange_land (18360

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Thank you both, @YARNLADY and stranger. Your suggestions make sense.

Theby (998

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