Ginger Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that turns absolutely everything it touches into something worth eating ā grilled meats, roasted vegetables, warm flatbread, you name it. This version uses avocado oil as the fat base, which emulsifies beautifully into that signature thick, cloud-white spread without any of the bitterness you can sometimes get from other neutral oils. The technique is all about patience: a slow, steady drizzle of oil alternated with lemon juice and ice water coaxes the garlic into a fluffy, stable emulsion that looks almost like stiff whipped cream when it's done right. No exotic ingredients, no hard-to-source items ā just garlic, salt, lemon, water, and oil working together in a food processor. For anyone navigating a sensitivity to warming spices and roots, this sauce delivers serious depth and punch through garlic and bright citrus alone, with zero need for anything else. It keeps well in the fridge and firms up nicely overnight, making it a brilliant make-ahead condiment to have on hand all week.
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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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