Low Iodine Avocado Oil Toum

Toum is one of those condiments that makes everything it touches taste better — garlicky, creamy, and impossibly light all at once. This version swaps in avocado oil, which keeps the emulsion beautifully stable while staying well within the bounds of a low-iodine approach, since it contains none of the iodized salt or seafood-derived ingredients that can make store-bought sauces a minefield. The technique is all about patience: a slow, steady drizzle of oil into the food processor, broken up with alternating splashes of fresh lemon juice and ice water, is what transforms raw garlic into that signature fluffy, whipped texture. Fine sea salt (not iodized table salt) seasons it just enough without tipping it into restricted territory. The result is a thick, glossy, snow-white spread that firms up beautifully in the fridge and keeps well for whenever you need it. Slather it on roasted vegetables, use it as a dip, or stir it into dressings — it's the kind of versatile recipe that quietly becomes a staple once you've made it once.

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