If you have ever made a Whole30, you will know how big the homemade mayonnaise is. It serves as a base for dips, sauces and dressings as well as a spread for burgers and sandwiches. As simple as making homemade mayonnaise, I have always felt compassion for vegans or those who can not tolerate eggs, because finding egg free mayonnaise can be difficult.
All you need is 3 INGREDIENTS to make this egg-free mayonnaise. This is actually a very common Lebanese spice called Toum, and it is very similar to Garlic Aioli. Be warned, if you do not like garlic or have a lot of vampire friends, then you should just go ahead, this is not the recipe for you.
Are you ready for a bit of magic? All you need is a garlic bulb, a mild oil and lemon juice and Voila, you have a heavenly spread!
I have to warn you that it’s a bit of science behind it. You can not just put everything in a food processor and hope for the best. As with traditional mayonnaise, the oil and lemon must be added very slowly so that the emulsifiers in garlic can release and stabilize the sauce to a thick and smooth mayonnaise consistency. I used rapeseed oil, which has a dark yellow color and resulted in a yellow sauce. However, if you use sunflower oil or avocado oil, the sauce is much whiter.
Another amazing fact about this recipe, unlike traditional mayonnaise, keeps this stuff in the fridge for weeks. Although this recipe produces a large amount, you can use it for over a month or so.
How to use it? Just like mayonnaise. You can serve it on hamburger or stir in a salad dressing, as a sauce with fish, meat or grilled vegetables or stir in a bath, the possibilities are really endless.
Egg-free garlic aioli
Diet: Dairy Free, Gluten Free, Grain Free, Paleo, Vegan, Whole 30
1/2 cup cloves of garlic (about 12-15 cloves)
1 tsp salt
1/4 cup of lemon juice
1/4 cup of ice-cold water
2 cups avocado oil (or sunflower, vegetable or rapeseed oil)
Cut the garlic cloves in half and remove the green gemstone from the middle (it has a bitter taste). Place the garlic cloves and salt in a food processor and mix until finely chopped.
Add lemon juice and stir until smooth.
At slow speed of the food processor let the oil slowly bubble. After half a cup of oil has been added, pour 1 tablespoon of water. Next, add another half cup of oil followed by a tablespoon of water until everything is added and the sauce is thick and smooth like mayonnaise. Go very slowly, it should take about 8 to 10 minutes for everything to be added.
Store the Toum in a container in the refrigerator for up to 1 month