In Lebanon they call it “Toom” or “Toum” which literally means garlic. Our Greek cousins have a similar version which they call “Aioli”. Here it’s generally referred to as garlic sauce, however the fact of the matter is that it’s closer to being a paste than a sauce. The intent at the end is the same, and whatever the name is, a successful garlic sauce has a white, creamy texture with a pungent aroma of garlic, and a mouth-watering tong-tingling blood-pressure-lowering flavor that is a perfect marriage between garlic and lemon juice.
Small: $3.80 Large: $6.00
