BHA & BHT Free Avocado Oil Toum
Toum is the garlicky, cloud-like condiment that makes everything from grilled meats to roasted vegetables taste like a celebration, and this version delivers that signature fluffy, bright punch in full. Many store-bought garlic sauces and condiments sneak in preservatives like BHA and BHT to extend shelf life, so making your own from scratch is genuinely the cleanest route. Here, avocado oil steps in as the fat base, and its neutral flavor lets the raw garlic and fresh lemon juice shine without any competition. The real magic is in the slow drizzle ā adding the oil in a thin, steady stream while alternating with lemon juice and ice water is what builds that impossibly light, whipped emulsion. The result is thick, white, and almost mousse-like, a texture that's hard to believe comes from just four simple ingredients. It firms up beautifully in the fridge and keeps well in a sealed jar, so you can spoon it onto everything all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
16 servings
- 1 whole head garlic (about 40 g), cloves separated and peeled
- Ā½ tsp fine sea salt
- 3 tbsp fresh lemon juice, divided
- 3 tbsp ice water, divided
- 1 cup avocado oil
Instructions
- 1
Place the peeled garlic cloves and salt in the bowl of a food processor. Process for about 1 minute, stopping to scrape down the sides twice, until the garlic is finely minced and paste-like.
- 2
With the food processor running, add 1 tbsp of the lemon juice and process for 30 seconds until the garlic absorbs it and the mixture looks slightly fluffy.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!