Exploring the technique and tradition of food and wine through storytelling


I love toum. This could be a vegan substitute for mayonnaise, though it does pack a garlic punch. It is an addictively good sauce.

Try dipping crackers, naan, pita, french fries, veggies, and whatever you can think of. I put it on burgers, mix it in pasta dishes, and make a white pizza with it.

Take however much garlic you have and put it in a food processor. Add in some sea salt and lemon juice. I have found using more lemon juice will balance out the garlic flavor. keep the food processor running as you drizzle in vegetable oil. This will create an emulsion. I add a little olive oil at the end for flavor. From that point, add salt and lemon juice to taste.

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