If you have ever done a Whole30, you will know how big a thing homemade Mayonnaise is. It is used as a base for dips, sauces and dressings as well as a spread on burgers and sandwiches. As easy as homemade mayonnaise is to make, I have always felt sympathy for vegans or those who can’t tolerate eggs, because finding a good egg free mayonnaise can be a struggle.
All you need is 3 INGREDIENTS to make this Whole30 egg free mayonnaise. This is actually a very common Lebanese condiment called Toum, and it very closely resembles garlic aioli. Be warned, if you don’t like garlic or have a lot of vampire friends then you should just move on, this is not the recipe for you.
Are you ready for a bit of magic? All you need is a bulb of garlic, a mild oil and lemon juice and voila, you have a heavenly spread!
I have to warn you that there is a bit of science behind making this. You can’t just toss everything into a container and hope for the best. Like traditional mayonnaise the oil and lemon needs to be added in very slowly to allow the emulsifiers in the garlic to release and stabilize the sauce into a thick and smooth mayonnaise consistency. The key is to add the liquid very very slowly.
Another awesome fact about this recipe for Whole30 Egg Free Mayonnaise, unlike traditional mayonnaise, this stuff lasts for weeks in the fridge, so although this recipe makes a large quantity, you can use it over a month or so.
How do you use toum? The exact same way you would use mayonnaise. You can serve it on hamburgers or stir it into a salad dressing, as a sauce with fish, meat or grilled vegetables, or stirred into a dip, the possibilities are truly endless.
Here are a few other condiment recipes you will love:
- 4 Minute Mayonnaise + 4 Flavours
- Fast & Easy Hot Sauce
- Dairy Free Tzatziki
- Easy Tomato Ketchup
- Broccoli Pesto
- Oven Roasted Salsa
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Egg Free Garlic Aioli (aka Toum)
Ingredients
- 1 large bulb garlic (approx 10-12 cloves)
- 1/2 tsp salt
- 1 tbsp lemon juice
- 1 cup Avocado Oil (or Sunflower, Vegetable or Canola Oil)
Instructions
- Cut the garlic cloves in half and remove the green gem from the center (it has a bitter flavour). Place the garlic cloves in a container along with the salt and using the stick/immersion blender blend the garlic into a puree
- Slowly drizzle in a spoonful of the oil while continue to blend followed by a splash of lemon juice. It's imperative that the oil/lemon juice is added very slowly while you continue to blend. Make sure you stop periodically to clean down the sides of the container.
- Go very slowly, it should take about 8 to 10 minutes to add everything.
- Store the toum in a container in the fridge for up to 1 month
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
Can you please tell me how many grams are you referring to when you say 1 cup of avocado oil? Thanks!
I couldn’t believe how well this worked-I even cheated and used jarred minced garlic and it still came out smooth and creamy! I used avocado oil and I unplugged the blender when it got hot to cool for 10 minutes then came back and blended again, 2 minutes later it abruptly went from sauce to thick. Thanks!
Can you use roasted garlic too or is it better raw?
No unfortunately the aioli won’t emulsify properly if the garlic is roasted because the oils in the cloves will be different.
haven’t tried this yet, but it sounds like i’ve finally stumbled on the ultimate substitute for mayo (which i HATE, with a passion) .. . thank you, i can’t wait to try it .. i wonder if you can use olive oil??
Supposedly olive oil gets bitter when it’s blended, idk if it’s a rumour or not also might be over powering, but I love cold pressed oils. Defo worth the try
I do not have access to lemons. Can i use white winegar?
You can use any acid element, sometimes I even use apple cider vinegar. Honestly, though you don’t even need an acid component. However, the emulsion separates much easier in room temp without it, and it tastes a lot more garlicky than the recipe already is.
It was liquid, I made it in a bullet and I’m very disappointed.
The flavor was great, but the consistency was very thin, how do you get it to thicken?
Great recipe! Have you tried doing this with an immersion blender?
This looks lovely but can you use extra virgin olive oil instead?
No extra virgin olive oil will give it a bitter flavour, I highly recommend using a much more mild flavoured oil.