Mustard Free Avocado Oil Toum

Toum is the Lebanese garlic sauce that turns a simple plate of grilled meat or roasted vegetables into something genuinely crave-worthy, and this version delivers that signature cloud-like texture without a single drop of anything off-limits. The secret is patience — a slow, steady drizzle of avocado oil into the food processor lets the emulsion build gradually, resulting in a sauce that's thick, brilliantly white, and almost impossibly fluffy. Alternating the lemon juice and ice water throughout the process keeps the emulsion stable and gives the finished sauce a bright, clean bite that balances the bold raw garlic beautifully. Many store-bought garlic sauces and condiments sneak in additives or seed-based oils that can be hard to track down on a label, so making your own from scratch means you know exactly what's in the jar. Avocado oil works wonderfully here — its mild flavor lets the garlic and lemon shine rather than competing with them. A small spoonful alongside falafel, shawarma, or even just warm pita is all it takes to understand why this sauce has such a devoted following.

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