The garlic itself is the emulsifier, which is why this works without an egg and also why it is so easy to break. Oil goes in far more slowly than for mayonnaise — a thin thread, alternating with lemon juice, over several minutes. Rushing it is the only way to fail, and the only fix is starting again with a fresh clove.
The ratio1 cup peeled garlic + 3 cups oil + ½ cup lemon juice, alternated in thin streams. No egg.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cooknone
Makes2 cups
CuisineLebanese
Cost$
VeganGluten-free
The Ingredients — and where to get them
Cook for2cups
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Garlic
A full cup of peeled cloves, green germs removed — the germ is where the bitterness and the burn live.
Two tablespoons, held back in case it needs loosening or rescuing.
2 tbsprecommended
Local / market
The Rundown
Greedometer●●●●●Squeaky clean
About as virtuous as dinner gets.
EffortA project
Cook it with
No-cook
The Method
Remove every green germSplit each clove and flick out the shoot. Skipping this gives you a sauce that's harsh and bitter no matter how well it emulsifies.
Process garlic and salt to a pasteIn a food processor, scraping down twice, until completely smooth with no visible pieces. Two or three minutes.
Oil in a thread, then lemonWith the machine running, half a cup of oil in the thinnest possible stream, then a tablespoon of lemon. Alternate like this until both are gone. It will turn white and fluffy.
Go slower than feels necessaryThe whole addition should take eight to ten minutes. This is the entire technique.
Rest itAn hour in the fridge softens the raw heat considerably. It keeps a month and mellows the whole time.
If it breaksStart over with one processed clove in a clean bowl and drizzle the broken batch into it slowly. Nothing wasted.
Make it yoursA spoonful into a bowl of harissa. Preserved lemon in place of some juice. Za'atar sprinkled over. It is the correct sauce for roast chicken, shawarma, and cold potatoes.
Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.
Can you make How to Make Toum ahead of time? — Yes
Yes — it keeps in the fridge for several days; stir or shake it before serving.
Is How to Make Toum gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is How to Make Toum vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
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