Pregnancy Friendly Avocado Oil Toum
Creamy, cloud-like, and punchy with fresh garlic, this Lebanese-style garlic sauce is a condiment that transforms everything it touches — from roasted vegetables to grilled meats to warm flatbread. The secret to its impossibly fluffy, mayo-like texture is patience: a slow, steady drizzle of avocado oil into the food processor lets the emulsion build gradually into something thick and glossy. Avocado oil is the star choice here, offering a mild flavor that lets the garlic and lemon shine without any overpowering taste. During pregnancy, store-bought garlic sauces and dips can be a minefield of preservatives, additives, and ingredients you'd rather avoid — making a homemade batch like this a genuinely satisfying alternative. Every ingredient in this recipe is straightforward and easy to verify, so you know exactly what's going into your food. A little lemon juice and ice water added in stages keep the emulsion stable and the flavor bright. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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