High Fructose Corn Syrup Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything taste better ā bright, creamy, and punchy in the best possible way. This version uses avocado oil as the fat base, which keeps the ingredient list completely clean and free from the sweeteners and additives that sneak into so many store-bought condiments and dressings. The technique here is all about patience: a slow, steady drizzle of oil into the food processor, alternating with lemon juice and ice water, builds a thick, cloud-like emulsion that's genuinely stunning when it comes together. You end up with something that looks like stiff whipped cream but tastes like the most intensely garlicky, tangy spread you've ever put on a plate. It's incredible alongside grilled meats, roasted vegetables, or just swiped across warm flatbread. Since every ingredient ā garlic, lemon, salt, avocado oil, water ā is exactly what it says it is, there's no label-reading required and no hidden surprises. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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