Toum

Origin: Lebanon. An intensely garlicky, ultra-emulsified sauce made from raw garlic, oil, lemon juice, and a stabilizer (traditionally none beyond technique; modern versions sometimes use egg white or potato), whipped to a texture resembling stiff mayonnaise.

Flavor Profile: Pure, potent raw garlic pungency, cut with bright acidity; among the most garlic-forward condiments in any cuisine.

Culinary Uses: Standard accompaniment to Lebanese grilled chicken (shish taouk) and shawarma; spread on sandwiches and flatbreads.

Regional Variations: Traditional toum uses no egg; some modern commercial and home versions add egg white for easier emulsification and better shelf stability.

Storage: Refrigerate; keeps several weeks to a couple of months given the antimicrobial properties of raw garlic and acid.