What is toum?
Many countries around Europe, the Mediterranean and Middle East feature a version of garlic mayonnaise - Think Italian Aoli, Spanish Alioli etc. Most mayonnaise is prepared using egg to act as the emulsifier (the ‘middle-man’ that enables two disparate ingredients to come together), but there are many versions that use alternative emulsifiers, one such ingredient is pureed garlic.
Garlic, oil and salt, with a little lemon juice is as simple as it gets. It’s all about technique for this recipe. Science takes over (I won’t bore you) and if done right, a fluffy and creamy sauce is created.
Taking your time and adding things slowly makes for the perfect sauce. My toum recipe is pretty straightforward, but it needs to be done slowly, I’ve tried rushing things a little in the past and it always ends in disaster. Once a toum splits, you may as well start again.