Eggless Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything it touches taste better ā think fluffy, creamy, and intensely garlicky in the best possible way. Traditional toum gets its cloud-like texture from a slow emulsification process, and this version nails that without a single egg in sight. The magic here is all in the technique: a steady, patient drizzle of avocado oil into the food processor, alternated with lemon juice and ice water, coaxes the garlic into a thick, white, whipped emulsion that's genuinely stunning. Avocado oil's mild flavor lets the garlic and bright lemon shine without any heaviness, and the result is a sauce that looks and behaves like something far more complicated than it actually is. For anyone avoiding eggs, this is a revelation ā no mayo, no yolks, just pure plant-based ingredients doing all the work. Slather it on grilled meats, roasted vegetables, pita, or honestly a spoon. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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