Egg Quote by Sohla El-Waylly
“Toum is essentially a mayonnaise, but it's stabilized with garlic instead of egg. Just like mayo, toum is an emulsion of oil into water, made possible with the help of a third-party emulsifier.”
About This Quote
Source Culinary Blog: Toum Recipe, 2020
Toum is an oil‑in‑water emulsion like mayo, but uses garlic as the stabilizer instead of egg.
In simple terms: Toum is garlic mayo, an emulsion without egg.
Key Takeaway
Use garlic to create a stable, flavorful sauce.
Themes
cooking
emulsion
ingredients
alternatives
Mood
informative
practical
Type
instructional
educational
When to use this quote
- making dressings
- preparing sauces
- dietary egg‑free cooking
- experimenting with emulsifiers
Key Concepts
food science
flavor chemistry
culinary technique
Questions to Reflect On
- Can you substitute other aromatics for garlic?
- How does texture affect sauce acceptance?
A Different Perspective
Garlic may not suit all palates; texture can differ from traditional mayo.
