Toum is the fluffy white garlic sauce of Lebanon and the wider Levant, a stiff, brilliant- white emulsion whipped from raw garlic, salt, a neutral oil and lemon juice into a light, airy cream with the pungent, sinus-clearing bite of pure garlic. Thick enough to hold a peak yet almost mousse-like on the tongue, it is the near-mandatory partner to charcoal- grilled chicken and shish taouk, spread in shawarma and sandwiches and set out as a dip, and it is far lighter and far more garlic-forward than a mayonnaise or a Provençal aïoli.