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My sauce keeps on breaking after a couple days in the fridge

post #1 of 29
Thread Starter 

I make a garlic sauce called 'toum' that compliments our shawarma, its an emulsion made from 1 cup of garlic cloves, 1/2 cup bottled lemon juice and 2tsps of salt.  

 

The place where i got the recipe says it will last for weeks in the fridge in an airtight container but it it will lose intensity.

 

When i say break, i mean the oil and garlic seperating, and when i shake them up in the squirt bottle, its a watery nasty mess

post #2 of 29
Thread Starter 

 

 

post #3 of 29
Thread Starter 

Can't see the image i uploaded from MSword wtf?

post #4 of 29

Are you using a robot coupe or making it by hand ? Not sure why it keeps breaking

post #5 of 29

Toum - Recipe for Middle Eastern Garlic Sauce. Use on Shawarma, Falafel, Grilled Foods. Vegan, Garlicky, Creamy and Flavorful

post #6 of 29

You don't appear to have any emulsifiers in there to hold it together longer than a few minutes. You'll most likely need to add an egg yolk or at least some mustard to help it hold together. 

 

oil and water don't want to mix and stay together, so if you blend or whisk it without chemicals that make it hold eventually it will split. 

 

I know that garlic has some natural emulsifiers, so perhaps if you added your oil more slowly it would help it stay together longer. 

post #7 of 29
Quote:
Originally Posted by Someday View Post
 

You don't appear to have any emulsifiers in there to hold it together longer than a few minutes. You'll most likely need to add an egg yolk or at least some mustard to help it hold together. 

 

oil and water don't want to mix and stay together, so if you blend or whisk it without chemicals that make it hold eventually it will split. 

 

I know that garlic has some natural emulsifiers, so perhaps if you added your oil more slowly it would help it stay together longer. 

 I thought of the egg yolk too but after researching what he was making, the recipe called for no yolks.

post #8 of 29
Thread Starter 
Quote:
Originally Posted by thesoupbuddhist View Post
 

Are you using a robot coupe or making it by hand ? Not sure why it keeps breaking


food processor, yes

post #9 of 29
Thread Starter 

 

 

the recipe


Edited by The novice - 4/18/16 at 12:08pm
post #10 of 29

You are probably adding your oil too fast, or letting it sit too long in the fridge. I dunno, it also seems like a lot of oil. It seems similar to a "real" traditional aioli, made in a mortar and pestle.

 

Does it emulsify when you make it? What happens if you put it back in the food processor? 

 

I would also be careful about posting copyrighted stuff too, just FYI. 

post #11 of 29
Thread Starter 
Quote:
Originally Posted by Someday View Post
 

You are probably adding your oil too fast, or letting it sit too long in the fridge. I dunno, it also seems like a lot of oil. It seems similar to a "real" traditional aioli, made in a mortar and pestle.

 

Does it emulsify when you make it? What happens if you put it back in the food processor? 

 

I would also be careful about posting copyrighted stuff too, just FYI. 

yes, it emulsifies, looks amazing and tastes amazing when i am done with the Food Processor,.  then it goes to hell in a couple of days.

 

If i was adding oil to fast, it wouldn't emulsify to begin with (trust me, it happened a couple times when i first started using this recipe)

It is a lot of oil, but it turns out great.

 

I have never put it back in the food processor

post #12 of 29

OK...so its splitting because you don't have enough emulsifiers in there. Just like any vinaigrette it will eventually split. 

post #13 of 29
Thread Starter 
Quote:
Originally Posted by Someday View Post
 

OK...so its splitting because you don't have enough emulsifiers in there. Just like any vinaigrette it will eventually split. 

is their a way to fix it?  either in the initial FP or after its split?

post #14 of 29

You could try putting it back in the food processor. If you want to follow the recipe I don't see how though. 

post #15 of 29
Thread Starter 
Quote:
Originally Posted by Someday View Post
 

You could try putting it back in the food processor. If you want to follow the recipe I don't see how though. 


could i use egg whites?  would that change the flavour?

post #16 of 29

Egg whites probably wouldn't help much because they lack the emulsifying agents you are looking for. Mustard and egg yolk are your two best options. You could also buy a a jar of "soy lecithin" that would probably work too. 

post #17 of 29
Thread Starter 
Quote:
Originally Posted by Someday View Post
 

Egg whites probably wouldn't help much because they lack the emulsifying agents you are looking for. Mustard and egg yolk are your two best options. You could also buy a a jar of "soy lecithin" that would probably work too. 


yolks, thats what i meant.  Out of all those options, which is less likely to alter the flavor?

post #18 of 29

Probably the soy lecithin

post #19 of 29
Thread Starter 

Also, could it be caused by using bottled lemon juice vs. fresh squeezed?

post #20 of 29

I doubt it. But you should use fresh if you can...tastes way better. 

post #21 of 29
Thread Starter 
Quote:
Originally Posted by Someday View Post
 

I doubt it. But you should use fresh if you can...tastes way better. 

so should i put the soy lecithin before it breaks or after/?

post #22 of 29
... Or a bit of xanthan gum while you are blending. 1/8 tsp per cup
post #23 of 29
Thread Starter 

1. Will xanthum gum alter the taste or texture?

2. Do i put the soy lecithin or xanthum gum when i am making the sauce or after it has broken?

post #24 of 29
Only affects texture if too much is used. Generally emulsifier is used when making. Maybe will help during rehabilitation but IDK for sure.
post #25 of 29

Yes at your lecithin before you add the oil. It goes in with the garlic and lemon juice. You might be able to find it at a GNC or something too. 

post #26 of 29

You either need to emulsify properly, add an emulsifier, or do it daily, but, I don't think this is an emulsion.  You don't have two different liquids like oil and vinegar.  You just have a bunch of garlic particles you want to suspend in the liquid, so it's really more like a suspension, like a pesto.

 

I would say just do it daily in small batches and shake or stir it up when you need to use it.

post #27 of 29
Thread Starter 
Quote:
Originally Posted by Someday View Post
 

Yes at your lecithin before you add the oil. It goes in with the garlic and lemon juice. You might be able to find it at a GNC or something too

 

this recipe makes six cups, how much lecithin?

post #28 of 29
Quote:
Originally Posted by The novice View Post
 

this recipe makes six cups, how much lecithin?

Honestly I have no idea. I wouldn't think more than a tablespoon or so. You might just have to experiment. 

post #29 of 29

Use xanthan gum, about 2 teaspoons for a six cup batch.

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