Toum Aioli Garlic Mayonnaise
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Toum: Lebanese aioli

No, I'm not going to turn into a beauty blogger and praise creams for external beauty. But if you want to do something for your inner beauty, give this cream a chance, because what you see here in the picture is the finest toum. What it is. Toum is a strong mayonnaise that is as good as Spanish aioli.

Toum is pronounced "tuhm" and simply means "garlic" in Arabic. I've already said in other recipes that the Arabs like to keep it simple when it comes to naming things 😀 You've probably already guessed - the name absolutely says it all in the Lebanese aioli version, because there is definitely plenty of one thing in it: Garlic!

By the way, vegans will jump for joy at the list of ingredients, because this garlic mayonnaise actually does not contain egg yolks or other animal products and is therefore vegan. All you need is a whole lot of garlic, vegetable oil and a dash of lemon juice.

So toum requires few ingredients and is really quick to prepare. Peeling the garlic (of which you will actually need a whole bulb for this recipe) takes me the most time. I prefer the many lifehacks you can find on YouTube. Just put the cloves in an empty jar, put the lid on and shake vigorously. After that, the rough part of the skin is definitely off.

To ensure that the oil later forms a perfect emulsion with the garlic, the garlic cloves are first pureed well with a blender. The rest is child's play. If you like, open a window, because your kitchen will have a charming garlic banner afterwards 😀.

You see, if you don't want to give up your social life, you should serve Toum with dips, chicken shawarma or even raclette. But one thing you should never do is smear it on your face.

Toum Aioli Garlic Mayonnaise
Print recipe
Preparation time 10 Min.
Preparation time 10 Min.
Working time 20 Min.
Servings 300 Gram toum
Calories 7



  • 50 g Garlic cloves (approx. 1 bulb)
  • 1 TSP Salt
  • 3 Tablespoon Lemon
  • 250 ml Sunflower oil or rapeseed oil


  • Peel the garlic (and remove any unsightly parts).
  • Finely puree the garlic and salt with a hand blender or blender.
  • Add half of the lemon juice and mix with the garlic mixture.
  • While mixing, slowly add 2 tablespoons of oil one by one.
  • Add the rest of the oil very slowly, with pauses, and keep blending in the meantime. Add the rest of the lemon juice alternately with the oil until everything is used up. The oil now combines the lemon juice and garlic. The result is a garlic mayonnaise.


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Nutritional values

Calories: 7kcal | Carbohydrates: 0.1g | Protein: 0.01g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Sodium: 1mg | Potassium: 1mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 0.1IU | Vitamin C: 0.1mg | Calcium: 0.3mg | Iron: 0.004mg

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    1. Hello Michaela,
      thank you very much for your great feedback 🙂

      Kind regards

      1. Hi Michaela,

        Toum usually keeps for at least 5 days in the fridge.

        Kind regards

  1. Good evening Rafik,
    What kind of vegetable oil do you recommend ?
    Olive oil has too much flavour or ? Sunflower ?
    Thanks for an answer
    Kind regards

    1. Hello Annegret,
      I like to use rapeseed oil very much for the recipe 🙂 .

      Kind regards

  2. Hi,
    I find it so strange. 1 time it worked straight away, the next 2 times it didn't, even though I did it the same way.
    What could be the reason for this?
    VG Olli

    1. Hello Olli,
      This has happened to me before. In my case it was because I was too impatient and added the oil too quickly, especially at the beginning. Is it possible that it happened to you too?

      Kind regards

  3. 5 stars
    For me, the whole thing became quite liquid. I added 1 tbsp. aquafaba and it immediately became a solid mayo 🙂 A little tip in case it doesn't work right away.

    1. Hey Sarah,
      that sounds like a great tip in case it doesn't work out. Thank you 🙂

      Kind regards

  4. Worked super well at first, was a really great mayo, then put it in the fridge for dinner in the evening, yes, and then in the evening the one from the fridge was no longer mayo.
    I tried to save it by putting it in the blender again, which only made things worse: Garlic milk.
    It still tasted good. But what went wrong and what can I do now to make the rest like mayo again?
    I usually make vegan mayo, the emulsifier is soy milk.
    Any tips for me?

    1. Hello Britta,
      That's really annoying. I'm very sorry. If something like that happens, you can help it along with some chickpea water. That should stabilise everything well.

      Kind regards

  5. Cover with kitchen paper in the fridge so that no condensation water runs in. I also had to help with dried egg whites.

  6. I was going to try this recipe this weekend. Unfortunately, I do not have a hand blender. Is there another method to make toum?

    1. Hey Lena,
      If you don't have a hand blender, you can also use a regular hand blender or try using a whisk. However, the garlic must be finely crushed beforehand.

      Kind regards

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