MSG Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything it touches taste extraordinary ā bright, creamy, and intensely garlicky in the best possible way. This version uses avocado oil as the fat base, which emulsifies beautifully into a thick, cloud-like spread that's completely free of additives, flavor enhancers, or anything you can't pronounce. The technique is all about patience: a slow, steady drizzle of oil into the food processor is what transforms simple garlic, lemon juice, and ice water into something that looks and feels like a luxurious whipped condiment. Store-bought garlic sauces and restaurant versions can be a minefield for anyone avoiding hidden flavor boosters, but every single ingredient here is clean and straightforward. The alternating additions of lemon juice and ice water are the secret to keeping the emulsion stable and the texture impossibly fluffy. Slather it on grilled meats, roasted vegetables, warm flatbread, or honestly anything that needs a serious flavor upgrade. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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