If you’ve ever done a Whole30, you know how important homemade mayonnaise can be. It serves as the base for dips, sauces and dressings and is a favorite spread for burgers and sandwiches. While traditional mayonnaise is simple to make, finding a good egg-free alternative can be a challenge for vegans or anyone avoiding eggs.
This egg-free mayonnaise requires only three ingredients. It’s a classic Lebanese condiment called toum and closely resembles a garlic aioli. If you’re not a garlic fan, this isn’t the recipe for you—but if you love garlic, you’re in for a treat.
With just a bulb of garlic, a neutral oil and lemon juice, you can transform these simple ingredients into a creamy, fragrant spread.
There is a bit of technique involved. Like traditional mayonnaise, the oil and lemon must be incorporated very slowly so the emulsifying compounds in the garlic can stabilize the mixture into a thick, smooth consistency. The key is patience—add the liquids drop by drop while blending.
Another advantage of this egg-free version is shelf life. Unlike traditional mayonnaise, toum keeps well in the refrigerator — stored properly it can last for several weeks, so the larger yield is easy to use up over time.
How to use toum: just like mayonnaise. Spread it on sandwiches and burgers, whisk it into dressings, serve it with grilled meats, fish or vegetables, or use it as a dip. It’s versatile and adds bright garlicky flavor to many dishes.
Other condiments you might enjoy
- 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, leave a comment below or tag me on Instagram @everylastbite_ — I love seeing your photos!
Egg Free Garlic Aioli (aka Toum)
Ingredients
- 1 large bulb garlic (about 10–12 cloves)
- 1/2 tsp salt
- 1 tbsp lemon juice
- 1 cup avocado oil (or sunflower, vegetable or canola oil)
Instructions
- Cut each garlic clove in half and remove the green sprout from the center if present, as it can taste bitter. Place the garlic and salt in a tall container and use an immersion/stick blender to puree the garlic.
- With the blender running, very slowly drizzle in a small spoonful of oil, then add a splash of lemon juice. Continue adding the oil and lemon juice gradually, alternating and keeping the mixture emulsified. Go slowly and stop occasionally to scrape down the sides of the container.
- Keep adding the oil and lemon juice until all is incorporated. The process should take about 8–10 minutes; patience is essential for a stable, creamy result.
- Transfer the toum to a clean container and refrigerate. It will keep in the fridge for up to one month.
Nutrition (approx.)
Calories: 1935 kcal | Carbohydrates: 2 g | Protein: 1 g | Fat: 218 g | Saturated Fat: 25 g | Sodium: 1163 mg | Fiber: 1 g | Sugar: 1 g
Nutrition information is an approximation.
