Shellfish Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything it touches taste better ā bright, creamy, and punchy in the best possible way. This version uses avocado oil as the fat base, which emulsifies beautifully and lets the raw garlic flavor shine without any heaviness. The technique is all about patience: a slow, steady drizzle of oil into the food processor, broken up with alternating splashes of fresh lemon juice and ice water, is what builds that signature thick, white, whipped texture. It looks almost like a stiff meringue when it comes together, and the payoff is absolutely worth the careful pour. Since every ingredient here is straightforward and plant-based, there's no need to scan labels or worry about hidden seafood derivatives that sometimes sneak into store-bought condiments and sauces. Once it's done, it firms up a little in the fridge and keeps well in a sealed jar, ready to slather on grilled meats, roasted vegetables, flatbreads, or honestly anything that needs a serious flavor upgrade.
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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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