Nutmeg Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything it touches taste better — think fluffy, bright, and intensely savory with a texture somewhere between whipped butter and cloud. This version uses avocado oil as the fat base, which emulsifies beautifully and lets the fresh garlic and lemon juice shine without any competing flavors. The technique is all about patience: a slow, steady drizzle of oil into the food processor is what transforms a handful of simple ingredients into something impossibly thick and glossy. Alternating the lemon juice and ice water as you go keeps the emulsion stable and gives the finished sauce that signature airy lift. It's naturally free of warm spices entirely, so you get pure, clean heat from the garlic alone — no hidden seasonings to worry about. Slather it on grilled meats, roasted vegetables, or use it as a dip for warm flatbread, and watch it disappear faster than you expected.
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Learn more →Ingredients
16 servings
- 1 whole head garlic (about 40 g), cloves separated and peeled
- ½ 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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