Toum is both a sauce, a condiment, and a dip, loaded with pungent raw garlic, which gives it both its kick and the necessary emulsifiers to keep it stable. It's perfect for grilled meat and kebabs or as a bold (and egg-free) alternative to mayonnaise. The sauce keeps in the fridge for a month, with the flavors mellowing out over time, so it's a quick way to add garlic flavor to pasta or vegetables.

Because this sauce is all about the garlic, avoid pre-peeled cloves, and always stick with fresh heads for the best flavor. We also recommend that you remove the garlic germ from each clove before puréeing. This recipe gives instructions for making toum with either a food processor or a mortar and pestle.

read more about this technique here