Talk:Toum

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similar to aioli, but the proportion of garlic is much higher

Latest comment: 1 year ago2 comments2 people in discussion

I seriously doubt it! Aioli has a thick mayo-like consistency, just like toum, and its original recipe just calls for garlic, olive oil and salt. No eggs added. If the proportion of garlic to oil was lower than in Toum, it would be more liquid. That said, there are nowadays lots of fake products called "aioli" with a strongly reduced content of garlic. These are not the true, genuine aioli. 2001:8E0:21BE:8E00:3979:9015:6A35:F827 (talk) 22:14, 8 May 2025 (UTC)Reply

Removed. Thanks for pointing this out! I imagine the author was thinking of the kind of aioli with egg yolk. — W.andrea (talk) 19:01, 15 May 2025 (UTC)Reply