Traditionally toum was made with mortar and pestle, which can take up to an hour to prepare and requires continuous effort. The texture may not be as fluffy. Here's how to make toum with a mortar and pestle: 1. In the mortar, sprinkle the salt over the garlic and crush it with the pestle until it forms a paste. 2. Add a few drops of lemon juice to the garlic paste and mix it until it is fully incorporated. Continue adding lemon juice and mixing until the mixture becomes smooth and creamy. 3. Slowly and gradually add the vegetable oil in a thin stream, while continuing to mix with the pestle.  Keep mixing and adding oil until the Toum becomes thick and glossy.