Easy Toum (Whipped Vegan Garlic Mayo)
This quick toum is a traditional Lebanese whipped garlic sauce that's an incredibly nutritious flavor bomb - this creamy, pungent vegan sauce will transform any culinary creation with just a dollop!
Servings: 16
Calories: 188kcal
Equipment
- Food Processor
Ingredients
- ½ cup fresh garlic cloves peeled (about 60g-70g)
- 1 teaspoon salt more in desired
- 1 ½ cups neutral-tasting oil i.e. avocado oil
- 3 Tablespoons freshly-squeezed lemon juice
- up to 3 Tablespoons ice water if needed
Instructions
- Start by slicing the garlic cloves in half and carefully removing any green sprouts inside; discard any cloves that appear dried out or shriveled.
- Place the garlic halves with the salt in a food processor. Pulse until the garlic is finely minced, pausing to scrape down the sides of the processor bowl as needed to ensure even mincing.
- With the processor running on low speed, begin to drizzle in the oil very slowly. This process should take approximately 5-7 minutes. Maintain a slow, steady stream of oil to ensure a stable emulsion, which is what makes it mayo-like.
- After you've added about a third of the oil, slowly pour in a small amount of lemon juice. Continue to alternate between adding the oil and lemon juice until both are fully incorporated. If at any point the mixture appears to be too thick or begins to separate, add a half tablespoon of ice water to help re-emulsify the sauce.
- Continue processing the mixture until you achieve a light, fluffy, and creamy consistency. The final product should resemble a pale, thick sauce similar to mayonnaise, but even more flavorful. Taste the sauce and adjust the seasoning as needed, adding more salt or lemon juice to suit your taste preferences and personal tolerances. As you test the flavor, keep in mind that this is a VERY sharp, strong condiment, meant for dipping and spreading.
Notes
Lemon Juice + Histamine: though lemon juice is generally well-tolerated in such tiny portions (½ teaspoon), some may not be able to use it. Proceed with caution.
Garlic and Histamine: note that there is a small subset of lectin-sensitive people who may not tolerate garlic well, so be sure to reintroduce it individually before making a batch of homemade toum.
Alternating Ingredients: lemon juice is the emulsifier in this recipe, meaning that it's the ingredient which helps the garlic whip up with the oil to create a garlic mayo consistency without the egg yolk or any stabilizers. Make sure you alternate adding the lemon juice and oil in order to keep the emulsion intact and maintain that same whipped consistency.
Nutrition
Serving: 28g | Calories: 188kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 146mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.1mg