Yeast Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything it touches taste extraordinary ā creamy, bright, and punchy in the best possible way. This version swaps in avocado oil for a clean, neutral base that lets the raw garlic and fresh lemon juice truly shine without any competing flavors. The slow-drizzle emulsification technique is the real magic here: patience with the oil stream is what transforms a handful of simple ingredients into something thick, white, and impossibly fluffy, almost like a savory whipped cream. For anyone avoiding yeast, store-bought condiments and sauces can be a minefield of hidden fermented ingredients, but every single component in this recipe is straightforward and easy to verify. The ice water trick keeps the emulsion stable and the texture light, so you end up with a sauce that holds its shape beautifully in the fridge. Slather it on roasted vegetables, use it as a dip for warm flatbread, or dollop it alongside grilled meats ā it elevates just about anything on the table.
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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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