Fish Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that turns a simple plate of roasted vegetables, grilled chicken, or warm flatbread into something genuinely memorable. This version uses avocado oil as its fat base, which whips into a stunningly white, cloud-like emulsion that's bold, creamy, and intensely garlicky in the best possible way. The technique is all about patience ā a slow, steady drizzle of oil while the food processor runs is what coaxes the mixture into that signature fluffy, spreadable texture. Alternating the lemon juice and ice water throughout keeps the emulsion stable and gives the finished sauce a bright, clean bite that balances the raw garlic perfectly. Many store-bought garlic sauces and condiments sneak in unexpected ingredients, so making it from scratch with just five simple components means you know exactly what's in every spoonful. Once it firms up in the fridge, it keeps beautifully and is ready to slather on anything that needs a serious flavor upgrade.
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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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