Garlic Mayo | Lebanese Toum (paleo, AIP, vegan)
Recipe type: Paleo, Autoimmune Protocol, Vegan
Cuisine: Lebanese-inspired
Prep time: 
Total time: 
Serves: 1 jar
The best substitute mayo ever for people who can't eat eggs (but can eat/love garlic- garlic avoiders/vampires beware). This packs an umami punch, and the emulsion can't be beat - the perfect zesty condiment for all your sandwich/dip needs!
  • ½ cup of raw garlic cloves (peeled)
  • 1.5 c - 2 c avocado oil or olive oil (I used a mix of both)
  • 1 - 1.5 tsp sea salt (season to taste)
  • 3 - 4 tb lemon juice (ditto)
  • ¼ c ice water (if needed to thin out)
  1. Food process together peeled garlic cloves, 1 tsp salt, and 1 tb lemon juice until well-combined (scrape down sides with a spatula as you go along).
  2. Slowly drizzle in oil, alternating with rest of lemon juice 1 tb at a time to create emulsion (~10-15 min process) - add in cold water 1 tb at a time at end to thin the emulsion if overly thick.
  3. Taste and add more seasoning as necessary.
  4. Refrigerate (should keep for a couple weeks).
Recipe by Flash Fiction Kitchen at