Egg-free garlic toum: a complete home recipe

COOK IT AT HOME

Egg-free garlic toum

Toum is an emulsion: garlic, lemon and water hold a fine stream of oil in a fluffy sauce. It resembles mayonnaise in texture but this version contains no egg. The oil must be added gradually, particularly at the beginning, and the small processor bowl must be narrow enough for the blades to reach the garlic. This is a home condiment recipe, not a claim about the restaurant’s exact ingredients.

Makes

About 350 ml; 12 condiment servings

Prep

25 minutes

Cook

0 minutes

Additional time

Chill at least 1 hour

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 45 g peeled garlic cloves
• 1/2 teaspoon fine salt
• 250 ml neutral sunflower or canola oil, chilled
• 45 ml fresh lemon juice, chilled
• 30 ml ice-cold water

Step-by-step method

1. Halve garlic cloves and remove any green shoots. Place garlic and salt in a small food processor and pulse, scraping down repeatedly, until very finely minced. Add 1 teaspoon of the measured lemon juice and process into a moist paste.
2. With the machine running, add the first 2 tablespoons oil drop by drop or in the thinnest possible stream. Stop and scrape the bowl if the garlic rides up the sides. The mixture should begin looking creamy before more oil is added.
3. Continue adding oil slowly, alternating every 2–3 tablespoons oil with 1 teaspoon lemon juice or water. Use the remaining measured lemon juice and water during this process. Allow each addition to incorporate before the next; dumping oil quickly is the main reason the emulsion separates.
4. Stop once all ingredients are incorporated and the sauce is light and thick. If the processor bowl becomes warm, pause and refrigerate it for 10 minutes before continuing rather than blending continuously until the sauce overheats.
5. Transfer to a clean covered container and refrigerate for at least 1 hour. Spoon out only the amount needed for the meal. If the sauce separates, keep it refrigerated and use it as a same-day cooking marinade for food that will be fully cooked, rather than repeatedly adding unmeasured ingredients.

Helpful tips & substitutions

• Extra-virgin olive oil can taste bitter after high-speed processing and gives a stronger color. A neutral oil keeps the garlic and lemon in focus.
• For a mild first taste, use a thin layer in a sandwich rather than a large spoonful. The garlic is intentionally assertive.
• This fresh garlic-and-oil mixture is not shelf-stable. The lemon quantity is for flavor and emulsion, not a validated preservation process.

Storage & make-ahead

Keep at 40°F/4°C or below and use within 3 days. Refrigerate within 2 hours, or 1 hour above 90°F/32°C. Never keep toum or garlic in oil on the counter.

How to serve it

Spread lightly in chicken wraps or serve beside roasted potatoes and grilled chicken. Keep a separate spoon with the sauce.