About
The best and fresh homemade garlic mayonnaise
This garlic mayonnaise is a Levantine (Lebanon) condiment that is made by emulsifying raw garlic, vegetable oil with lemon juice. Whereas, standard mayonnaise is made by emulsifying eggs and oil.
The original name for this garlic mayonnaise is ‘Toum’, which means ‘garlic’ in Arabic. Although this condiment is potent in garlic, I believe it is very beneficial to our health during these times, where the importance of strengthening our immune systems is so imperative.
If the garlic taste becomes too strong for you, you can mix the toum with standard mayonnaise or plain yoghurt. It can be enjoyed or used the same way mayonnaise is.
Garlic Mayonnaise
The original name for this garlic mayonnaise is ‘Toum’, which means ‘garlic’ in Arabic.
Equipment
- Food Processor
Ingredients
- 115g g Garlic Cloves
- 80 ml Fresh Lemon Juice about 2 lemons
- 310 ml Vegetable Oil except olive oil
- Salt sea salt
Instructions
- Add all peeled and whole garlic cloves into a food processor, roughly blitz for about a minute or two. –– see notes
- Scrape the sides of the food processor bowl, then add about a teaspoon of salt and 3 to 4 tablespoons of the oil with 2 tablespoons of lemon juice. Blitz until very smooth and aerated (bubbling) for about 3 minutes, stop midway to scrape down the food processor bowl a couple of times.
- While the food processor is still running, very slowly drizzle the remaining oil and lemon juice, simultaneously. Continue in this way, until you are left with a white, fluffy, and homogenized mixture.
- Transfer into a 500g sterilized jar, seal and store in the refrigerator. Use for a month (4 weeks).
Notes
- Traditionally, the garlic cloves are halved lengthwise using a sharp paring knife. With the tip of the knife, remove and discard the inner part of the garlic.
