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.
“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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- 2 egg whites
- 1 cup garlic cloves
- kosher salt to taste
- 4 cups grapeseed oil
- ½ cup fresh lemon juice
How to make it