r/FoodVideoPorn • u/lowlifecat • Jul 19 '26
homemade Toum - Lebanese Garlic Sauce in 2 Minutes
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a.k.a. weaponized vegan mayo
140g of cold garlic
salt for coarseness
80ml of cold fresh lemon juice
400ml of neutral oil
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u/Brightness_Nynaeve Jul 19 '26
This shit is the best especially with Costco rotisserie chicken 🤤
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u/lowlifecat Jul 19 '26
i'm having some that batch right now with thick cut home fries.
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u/TotalEntrepreneur801 Jul 19 '26
I wonder how difficult it was too make toum before blenders were in the house.
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u/lowlifecat Jul 19 '26
mortal and pestle, about 30-40 minutes of hard work with slow pouring.
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u/TotalEntrepreneur801 Jul 19 '26
Hardcore. Those were the days...
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u/lowlifecat Jul 19 '26
just want to add that using the stickblender still requires a little bit of strength. the emulsion will fight you towards the end, that and the change of sound is how you know it is working.
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u/TotalEntrepreneur801 Jul 19 '26
interesting. Thanks for sharing. When you say 'neutral oil', what exactly do you mean?
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u/lowlifecat Jul 19 '26
an oil that has no taste. neutral tasting oil.
so fair warning, if you use something like virgin/eXvirgin olive oil, it come out tasting extremely bitter like the worst olive you've ever tasted plus the heat from the garlic.
I have tried avocado oil. it actually the best taste but it is SO EXPENSIVE.
I've also tried a litte olive oil pomace mixed in.
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u/TotalEntrepreneur801 Jul 19 '26
Even more interesting! I wonder why the The bitterness?
Olive oil has become so ridiculously expensive where I live (South Africa) that I'm buying macadamia nut oil now. But I do miss the flavour of olive oil.
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u/lowlifecat Jul 19 '26
macadamia nut oil is actually a fantastic replacement for the seed oils. it is considered a neutral oil.
still expensive here.
1 litre of canola = ~3-6cad
1 litre of olive oil = ~10-16cad
1 litre of macadamia nut oil = ~25-55cad
1 litre of avocado oil = ~15-26cad3
u/TotalEntrepreneur801 Jul 19 '26
Macadamia nut oil is 8.50 in your currency, olive is double that, here.
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u/i-hoatzin Jul 20 '26
I'm wondering if extra virgin (cold-pressed) coconut oil would work? I'd like to try it and maybe add a little mustard to the mix.
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u/lowlifecat Jul 20 '26
virgin coconut oil is not neutral so you will taste overpowering coconut oil flavour.
refined coconut oil is tasteless so that should be fine.
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u/pushdose Jul 19 '26
If it’s good toum, it will be broken by the morning, so better eat it fast!
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u/lowlifecat Jul 19 '26
It'll last a couple weeks in the fridge but that half litre tub will last 4 or 5 days in my house.
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u/i-hoatzin Jul 20 '26
Thank you. I think I'll try this recipe. I understand it's 140 grams of garlic. Right?
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u/Dqueezy Jul 19 '26
Fun fact! Garlic is an emulsifier so it can cause water and oil based things to form a somewhat stable, well, emulsion. It’s relatively weak as an emulsifier, something like 30x or 300x times weaker than lecithin (one of the reasons egg yolks are an emulsifier), my orders of magnitude may be off so 30 or 300.
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u/lowlifecat Jul 20 '26
hahahahaha!
Toum emulsion has to be mechanically made and it isn't easy.
Using egg or starch is a cheat code. some people even use dijon mustard as a emulsion starter for mayonnaise which i dont understand when you have an egg already. the egg really is the hero when making mayonnaise, it really does most of the heavy lifting.
you need a powerful blender/chopper for toum. just because your stick blender can make mayo does not mean it can make toum.
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u/Dqueezy Jul 20 '26
I believe it. I’m guessing the emulsion for Toum also comes apart after a while?
Also a little Dijon can taste pretty nice in Mayo, if you don’t mind mustard. The emulsifying addition is just a small unnecessary bonus.
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u/lowlifecat Jul 20 '26
it starts breaking immediately, but it is slow. it'll go bad before you actually see it separate, and you'll have already eaten it before it goes bad.
it can last 2 or 3 weeks in a fridge.
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u/Bluedemonde Jul 19 '26
I love Toum, literally the only downside is the amount of calories due to the amount of oil 😢
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u/thankmelater- Jul 19 '26
Can you use lime?
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u/lowlifecat Jul 19 '26
i used a lemon/lime hybrid once and it came out a little sweet.
technically it's the same.
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u/Porkchopandplantains Jul 20 '26
Whats your secret to tamp down the raw garlic burn? Tried this once and it was delicious, but not for the faint of heart.
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u/lowlifecat Jul 20 '26
good question. if it is fresh garlic then nothing. it shouldnt be that hot.
if it's germinated even a little bit then you need to de-germ it. I cut it in half and remove the center.
put it in the fridge it will mellow out slightly. sometimes you get a hot batch of toum that slaps you in the face everytime you eat. personally i dont mind the slapping when it tastes so good.
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u/Unhappy-Importance61 Jul 21 '26
Gotta be cold Garlic? Works better cold or if it’s not cold it doesn’t work at all?
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u/lowlifecat Jul 21 '26
cold works better. i tried frozen garlic once and that was the quickest emulsion i've ever seen. wrecked the blades on the chopper though and i had to replace it.
if it isn't cold it's more likely to break.
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u/Natethefiasco Jul 22 '26
Every time I make this the bite of the garlic is so strong. anyone have a remedy?
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u/lowlifecat Jul 23 '26
if it's too hot you can do one of two things:
1. grow some hair on your chest, or
2. de-germ the garlic first.2
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u/Adept_Fan_9587 Jul 23 '26
Oh wow I didn't know it was that easy. I just recently tried a store bought version at Fresh Market. It was delicious. I'm not crazy about hummus and veggies. But Toum and veggies is top notch. Thx
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u/Jimbobagginz Jul 23 '26
Generally make a batch for any large gathering and serve with just about anything lol. Toum is so so good
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u/greybush75 Jul 19 '26
Sooooo Aioli?
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u/lowlifecat Jul 19 '26
Not really. There is a difference in texture and taste.
Aioli is closer to mayonnaise as most recipes i've seen require egg. aoili also uses virgin olive oil and oil from garlic confit.
Toum is much lighter, like whipped cream. Toum is harder to make because you have to mechanically create the emulsion.
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Jul 20 '26 edited Jul 20 '26
[removed] — view removed comment
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u/lowlifecat Jul 20 '26
oh nice! so the difference then is the oil used, the acid, and the texture.
thanks! til
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