Gut Friendly Avocado Oil Toum
Creamy, cloud-white, and punchy with fresh garlic, this whipped condiment is the kind of sauce that makes everything it touches taste better. Traditional toum is already a beautifully simple preparation, but swapping in avocado oil makes it a smart choice for anyone focused on digestive wellness ā avocado oil is gentle, neutral in flavor, and free from the refined seed oils that can be harder on a sensitive gut. The slow, steady emulsification process is the real magic here: alternating the oil with lemon juice and ice water coaxes the garlic into a thick, airy spread that holds together without any dairy, eggs, or additives. Every ingredient on this list is clean and whole, so you know exactly what you're eating. The result is a glossy, fluffy garlic sauce that works as a dip, a spread, a marinade, or a finishing drizzle ā basically a refrigerator staple you'll reach for constantly. Once it firms up in the jar overnight, the texture becomes almost impossibly luxurious for something made with just four ingredients.
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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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