Mold Detox Friendly Avocado Oil Toum
Creamy, cloud-like, and punchy with raw garlic, this whipped condiment is the kind of sauce that makes everything it touches taste better. Traditional toum is already a simple emulsion, but swapping in avocado oil makes it a smart fit for anyone navigating a mold detox protocol ā avocado oil is a clean, neutral fat free from the fermented or aged ingredients that can be problematic during this kind of reset. Fresh lemon juice and ice water do the heavy lifting alongside the oil, coaxing the garlic into a thick, billowy spread that looks almost like stiff whipped cream when it comes together. The slow-drizzle technique in the food processor is the real secret here ā patience with the pour is what keeps the emulsion stable and the texture impossibly fluffy. Once it's chilled, it firms up beautifully and keeps well in a sealed jar, ready to swipe onto grilled proteins, roasted vegetables, or anything else that needs a bold, garlicky lift. No store-bought condiment with mystery additives required ā just a handful of clean, whole ingredients and a food processor.
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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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