Celery Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything taste better ā bold, creamy, and almost impossibly light given that it's essentially just garlic and oil whipped into a cloud. This version uses avocado oil, which emulsifies beautifully and brings a clean, neutral richness that lets the garlic and lemon shine without any competing flavors. The technique is all about patience: a slow, steady drizzle of oil into the food processor, alternating with small hits of lemon juice and ice water, coaxes the mixture into a thick, fluffy white emulsion that looks like stiff whipped cream. It's genuinely satisfying to watch it come together. Since every ingredient here is whole and straightforward ā garlic, lemon, salt, oil, water ā there's no need to scan labels or worry about hidden additives that can sneak into store-bought condiments. Spoon it over grilled meats, swirl it into wraps, or use it as a dipping sauce for roasted vegetables, and it will absolutely steal the show. Once refrigerated, it firms up even further and keeps well, so a single batch goes a long way.
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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.
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