I haven’t bought store-bought mayonnaise for a long time. I consider it a relic of the past. If I need to dress a salad, I make mayonnaise myself using a blender. It takes little time and the taste of the sauce can be adjusted to your liking. A recent fondness for eggless mayonnaise has become a habit. Making mayonnaise with garlic instead of eggs has become a passion
Toom is one of the staples of Lebanese cuisine and it’s more than just another condiment. It easily adds the energy of garlic to any dish and requires just four ingredients and water to make.
To make about 900ml of tum, egg-free garlic mayonnaise you need:
140 g peeled garlic
1.5 tsp. sea salt or 1 tsp. table salt
60 ml of freshly squeezed lemon juice (approx. 2 medium lemons)
60 ml ice water
600 ml of a neutral vegetable oil, preferably grapeseed or rapeseed oil, without any strong aroma or flavor
Prepare a smooth garlic paste. For the tastiest Lebanese mayonnaise, use the freshest garlic possible. Mature, sprouted garlic with loose heads is not suitable for this sauce.
Peel the garlic and separate the heads into cloves. So that the pungent aftertaste and aroma of the garlic doesn’t embarrass my family and friends, I cut each clove in half and remove the green sprout. Of course, this does not “hide” the garlic completely in the mayonnaise, but no one else complains about it. All the “malice” of the garlic is contained in this sprout.
Place the garlic in the bowl of a blender and add the sea salt. Grind the mixture in short pulses to a purée. From time to time, I scrape the garlic off the sides of the bowl with a silicone spatula. The garlic should be completely minced to give the mayonnaise not only flavor and aroma, but also become an emulsion stabilizer – replacing the eggs.
Once the garlic mixture is smooth, it’s time to add the liquid to it. In classic mayonnaise, which is made with an immersion blender, all the liquid can be added immediately because eggs are a strong emulsifier. As the garlic is a weaker emulsifier, the liquid should be added gradually and slowly.
Add 1 tbsp of lemon juice and continue to mix until a moderately thick paste starts to form. Add another 1 tbsp of lemon juice and bring the mixture to a smooth consistency.
Pour the vegetable oil into a bowl slowly and in a thin stream. After adding each half cup of oil (100 ml) I add 1 tbsp of lemon juice and water. By alternating the oil, lemon juice and water, I get a lush and persistent eggless garlic mayonnaise. For a thicker sauce with a delicate flavor, I use more oil and more garlic for a spicier and richer flavor.
Secrets of making garlic mayonnaise without eggs
Classic mayonnaise is a stable emulsion made possible by the powerful binding properties of eggs. They create an emulsion of immiscible liquids which is why the mayonnaise is so thick and can easily be spread on bread/toast. I’ve seen it repeatedly on foreign websites that one egg can emulsify one gallon of oil (3.7 litres). A properly prepared garlic mayonnaise without eggs will be just as thick, thanks to the minced garlic. Only the preparation of the correct fog requires adhering to strict settings and recipes.
- For a smooth consistency like classic mayonnaise, prepare the garlic sauce in the bowl of a food processor or stationary blender. Trying to make the tom using an immersion blender will result in a more liquid consistency, similar to salad dressing.
- Put the bowl of a food processor or stand mixer into the refrigerator beforehand. Put the vegetable oil in the mixer bowl as well for at least 3 hours.
- The Lebanese recommend soaking the garlic in ice water (20-30 minutes) beforehand to give it a less pungent flavor. Remember to dry the garlic thoroughly with a paper towel afterwards.
- Alternating the addition of oil with a little lemon juice and water prevents grease from separating and creates the perfect texture for the sauce. It can take about 15 minutes with a blender to mix the ingredients correctly.
- If you don’t have a blender, take a mortar and pestle. Depending on the size of your crock, you may have to make the toom in several batches – in small batches. Mix the peeled garlic and salt in a mortar and grind until you obtain a smooth paste. Stir in 1 tsp. oil, water and paste, adding a few drops of lemon juice each time. Repeat until all the oil, lemon juice and water are blended.
- If the emulsion has split, it can easily be reconstituted with egg white. In the bowl of a stand mixer, mix 1 egg white with 50 ml of the “tainted” emulsion until fluffy. With the motor running, slowly pour in the remaining emulsion and bring the garlic mayonnaise until smooth. Although the resulting sauce will no longer be a traditional Lebanese sauce, it will be delicious and creamy.
How I use garlic mayonnaise without eggs
Over the year, I’ve gone back to tom a number of times. It’s an excellent vegetarian and lean alternative to mayonnaise that enlivens any sandwich, sandwich or burger. In my kitchen, the sauce has made friends with cooked young potatoes and burgers, poached eggs and roasted/stewed vegetables. The eggless garlic mayonnaise participated in my birthday celebrations when it garnished grilled meat and chicken and became a participant in the festive New Year’s table as a beef tongue olive dressing. This kind of garlicky Lebanese mayonnaise goes with it everywhere.
Luckily, it’s pretty easy to make and stays fresh in the fridge for a month, so there’s no reason to complain about the excess. If your garlic mayonnaise is too spicy at first, it will get milder after a couple of days in the fridge.