It may look like pale, creamy mayonnaise, but appearances can be deceiving. Toum, a Lebanese garlic sauce, is one of the most garlicky foods you’ll ever consume. pippimac used to work under a Lebanese head chef, and the toum they made was “basically raw garlic, olive oil, and lemon juice. It emulsified, and looked deceptively like mayonnaise, but it really packed a wallop! Great with fish and chips/fries.”

Enso agrees with this description, but adds that most recipes call for a significant amount of salt. Enso’s recommended method: Mince a lot of garlic, then put it in a mixer with olive oil, lemon juice, and salt. Mix it “just short of forever” until it has the consistency of whipped egg white. “Some people actually do put egg white in,” Enso says. “But that’s [an] abomination.”

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