How to Make Toum, the Best Mayo Substitute

Lebanese condiment toum
Lebanese condiment toumChristopher Testani

Condiments are staples in the everyday diet. Mustards, dressings, and hot sauces ramp up the flavor of otherwise ordinary meals, adding levels of depth and complexity. Mayonnaise is no different. We’ve been smearing it on sandwiches for decades, but why not fancy it up? Why not make your own.

The garlicky, traditional Lebanese condiment toum is like mayo, only taken to the next level.

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“It’s much more fluffy,” says Gerald Addison of Maydan in D.C. “Ideally, it has a cloudlike texture.”

Try this recipe for a homemade mayo that’ll knock your socks off—and put the jar of Hellmann’s to shame.

 

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Prep time

5 min.

  • 2 egg whites
  • 1 cup garlic cloves
  • kosher salt to taste
  • 4 cups grapeseed oil
  • ½ cup fresh lemon juice
Combine egg whites, garlic, salt, and 1 cup of oil in food processor. Puree until smooth, making sure to scrape down sides of bowl throughout. Add 1 tbsp lemon juice and continue to puree. With processor running, slowly add another cup of oil, then another tablespoon of lemon juice. Repeat, alternating oil and lemon until none remains and consistency resembles that of mayonnaise.