Broken toum

IF YOUR THOUM BREAKS IT CAN BE FIXED.
FIRST REMOVE ALL OF IT FROM THE FOOD PROCESSOR THEN PUT 12 GARLIC CLOVES BACK IN AND MINCE AGAIN, THEN GET A MEASURING CUP AND POUR THE OIL OFF YOUR SEPARATED BATCH AND START TO RUN THE PROCESSOR AGAIN AND USE ONLY A TINY AMOUNT OF OIL 1/2 TEASPOON IN THE MEASURING CUP OR A SMALL DRIZZLE AND THEN A LITTLE BIT OF THE LEFT OVER GARLIC THIS MUST BE DONE IN VERY SMALL AMOUNTS AT A TIME TILL ITS ALL IN AS IT THICKENS ADD A SMALL SLOW STREAM OF THE LEFT OVER OIL. con-grads YOUR THOUM IS SAVED.

I failed my thoum today, I use food blender insread of immersion blender which i never had any problems with.
Mine was runny and broken, since I run a small caterings business I always have frozen aquafaba so I tried adding about 50-70ml of frozen aquafaba with my failed thoum. Since aquafaba is mainly protein washed out from the chickpeas it fluffs up the solution like white egg would. And it's frozen too so i helps the runny mixture to gather and emulsify. Pls try!

Hi I know you posted this more than a year ago but I just had the pretty much the same experience, twice in a row. Mine didn't break in the fridge but it hardened and when it's outside the fridge, it melts and breaks. I've made it before and succeeded and now I don't know what's happening. I don't know if you'd respond but I hope you would. I just want to ask if ever you've discovered what caused for it to break in the fridge when the emulsion succeeded, and what did you do to fix it (if you tried to fix it)? I don't know what to do, I would really much appreciate it if you could or someone could help me.

I've made Toum a few times and also had it break. I've never been able to fix it with the egg white method, but I've been able to fix it by starting over with garlic, salt and a tiny bit of oil to get an emulsion going, then adding the broken mixture slowly.
I don't know why your toum would have broken in the fridge, I've never had that happen to me. They say it might break if it freezes, might it accidentally have frozen?

Any sauce with a lot of oil can be tricky! I haven’t made this myself but i trust the SE team, their notes read:
“If the emulsion breaks, it can easily be brought back together with the help of an egg white. Combine 1 egg white with 1/4 cup of the broken emulsion in the bowl of a food processor until fluffy. With the food processor running, slowly pour in the remaining broken emulsion.”

Also note the recipe method includes alternating the oil with ice water and lemon juice
https://www.seriouseats.com/recipes/2018/01/toum.html