Nitrate & Nitrite Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything taste better ā creamy, bright, and punchy in the best possible way. This version uses avocado oil as the fat base, which keeps the whole recipe completely free from cured or processed ingredients that often sneak nitrates and nitrites into condiments and dressings. The technique is all about patience: a slow, steady drizzle of oil into the food processor, alternating with lemon juice and ice water, coaxes the garlic into a thick, cloud-like emulsion that's genuinely stunning. When it works, the result looks like stiff whipped cream and tastes like the most intensely garlicky, silky sauce you've ever made from scratch. It's a fantastic dip for roasted vegetables, a spread for flatbreads, or a bold finishing sauce for grilled meats. Store it in a jar in the fridge and it firms up even more, making it easy to scoop whenever you need a flavor boost with zero ingredient anxiety.
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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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