Can I freeze my toum?

YOU CAN FREEZE TOUM, YAY! ~~ Making homemade Toum is no a simple task. I applaud those who make it often. In my attempts, the speed of the blender, food processor or immersion blender make a difference. Slower is best. / Ice water is KEY for that beautiful, fluffy emulsion. Less oil makes a tastier toum. Many variables. ~~ Yesterday's batch, I made too much and now plan to freeze half of it, based on the following: ~~ On Reddit.com, I found this reply on storing TOUM - Reply: I have kept Toum (without egg) in the fridge for almost a month with no problem at all. No change in flavour and no tummy upsets. I have also frozen toum and while it does separate on defrosting, a quick round in the blender and its as good as new! https://www.reddit.com/r/AskCulinary/comments/uhiuqj/can_you_freeze_toum_and_how_long_can_refrigerate/

I froze my toum because mine didn't turn out fluffy. I put "the sauce" into freezer put it into an ice tray. I use it for cooking. I just pop one out and use it all the time as I need it. Yum

I looked up toum on Torey Avey's website. She says it can be refrigerated for up to 4 weeks. I think freezing it would break the emulsion and affect the flavor, but you could experiment with freezing a small amount, say, a couple of tablespoons, and then decide what to do with the rest.