Toum ou Zeit (Garlic Sauce or Mayonnaise) This Lebanese version of the Spanish aioli or the Italian agliolio, garlic mayonnaise, is fabulous on grilled chicken or sautéed vegetables. Vegetable oil thickens more successfully than olive oil. A little olive oil may be added for flavor after mayonnaise thickens. 10 cloves garlic, peeled 1 cup vegetable oil 1/2 teaspoon salt 2 tablespoons lemon juice dash cayenne pepper Put garlic, salt, cayenne pepper and lemon juice in food processor or blender and purée. Very, very slowly — this is the secret — drizzle oil into mixture, continuing to blend. As this blends, it thickens becoming a creamy mayonnaise irresistible for dipping. From "Alice's Kitchen— My Grandmother Dalal & Mother Alice's Traditional Lebanese Cooking" by Linda Dalal Sawaya middle eastern recipe index christina m k al-sudairy buy the book!