Soy Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything it touches taste better — think fluffy, cloud-like, intensely garlicky, and bright with lemon. Traditional recipes call for neutral oil, and this version leans on avocado oil to keep things completely free of soy-derived ingredients, which sneak into many store-bought condiments and even some cooking oils. The emulsification technique here is the real magic: alternating the oil with lemon juice and ice water in a slow, steady drizzle coaxes the garlic into a thick, whipped sauce that holds its structure beautifully. Patience with that drizzle is everything — rush it and the emulsion breaks, but go slow and you're rewarded with something that looks and feels like the most garlicky whipped cream you've ever seen. The result is bold enough to stand up to grilled meats, roasted vegetables, or warm flatbread, but it also works as a spread or dipping sauce whenever you need a serious flavor punch. A single batch keeps well in the fridge and firms up just enough to scoop cleanly, so it's worth making ahead for the week.
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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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