Lebanese garlic sauce (Toum)

1. Peel the garlic cloves, halve lengthways and remove any green sprouts (they are bitter).

2. Put the garlic and salt into a food processor and pulse to a paste, scraping down the sides from time to time.

3. With the motor running, trickle in about 100 ml oil very slowly in a thin stream until the mixture starts to whiten and thicken.

4. Add 1 tbsp lemon juice, then trickle in another 100 ml oil; keep alternating (lemon juice, ice water, oil) until all the oil is used.

5. You'll end up with a snow-white, stiff, mayonnaise-like emulsion; transfer to an airtight jar.

6. Let it mature in the fridge for 1 day so the flavour mellows; serve with grilled chicken, shawarma and fried potatoes.

Tip: Toum is an egg-free garlic emulsion, the essential companion of Lebanese grill cooking. The secret is adding the oil very slowly: pour too fast and it splits. If it does split, start again in a clean processor with 1 tbsp ice water and add the split mixture back gradually. It keeps for 3-4 weeks in the fridge.