Garlic Gone Wild

This feisty dip is prepared in several ways in Lebanon, where it’s known as toum. Usually, at home, pounded garlic is emulsified with olive oil and finished with a squeeze of lemon. In the north of the country, mint may be added. The garlic dip served in restaurants resembles more of an aioli, except that egg whites rather than a whole egg are used, as in this recipe. This garlic sauce is not at all for the faint-hearted: a little goes a long way. It is wonderful paired with raw k